Fall Harvest Protein Bowls
Whipped goat cheese topped with extra lean ground beef, pan roasted sweet potatoes and kale, chili flakes, and honey.
Servings: 4 Bowls
Calories: 455kcal
Ingredients
For the Whipped Goat Cheese
- 4 oz Goat Cheese
- ½ cup Low Fat Cottage Cheese
- 1 Tablespoon Honey
For the Veggies
- 1 Tablespoon Olive Oil
- 2 large (24 oz total) Sweet Potatoes medium diced
- 4 cups (112g) Shredded Kale
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
For the Beef
- 16 oz Extra Lean Ground Beef
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Water
- 1 Tablespoon Maple Syrup
- 2 teaspoons Coarse Dijon Mustard
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Dried Thyme
- ½ teaspoon Kosher Salt
Instructions
- Blend the goat cheese, cottage cheese, and honey together. Set aside.
- Heat 1 tablespoon of olive oil in a large pan over medium heat before adding the sweet potatoes. Cook for 6-8 minutes, stirring every couple of minutes, until the potatoes are nicely browned all over.
- Fold in the kale and cook for another 3-4 minutes until the kale wilts. Season with the kosher salt and black pepper before transferring to a bowl, covering the bowl, and setting it aside.
- Increase the heat to medium-high before adding the ground beef. Cook for 2-3 minutes on one side to brown before breaking apart and fully cooking.
- Add the remaining beef ingredients to the pan with the cooked beef. Cook until the sauce evenly coats the beef and very little liquid remains, about 1-2 minutes.
- Add the sweet potatoes and kale to the pan with the beef and stir everything together.
- To make four servings, spoon 60g (about ¼ cup) of the whipped goat cheese on the bottom of a plate or bowl and spread in a circle. Top with about 200g of the beef mixture. Garnish with chili flakes, roasted pumpkin seeds, and a drizzle of honey, if desired.
Nutrition
Serving: 1 bowl | Calories: 455kcal | Carbohydrates: 42g | Protein: 37g | Fat: 16g | Fiber: 7g