Fall Harvest Protein Bowls

About This Recipe

Whipped goat cheese topped with extra lean ground beef, pan roasted sweet potatoes and kale, chili flakes, and honey.

Ingredients

• 4 oz Goat cheese
• 1/2 cup Low fat cottage cheese
• 1 tbsp Honey
• 1 tbsp Olive oil
• 2 large (24 oz total) Sweet potatoes, medium diced
• 4 cups (112g) Shredded kale
• 1 tsp + 1/2 tsp Kosher salt
• 1 tsp + 1 tsp Black pepper
• 16 oz (1 lb) Extra lean ground beef
• 2 tbsp Balsamic vinegar
• 2 tbsp Water
• 1 tbsp Maple syrup
• 2 tsp Coarse dijon mustard
• 1 tsp Garlic powder
• 1/2 tsp Dried thyme

Instructions

1. Blend goat cheese, cottage cheese, honey until smooth. Set aside.
2. Heat olive oil in large pan over medium. Add sweet potatoes, cook 6-8 min until browned.
3. Fold in kale, cook 3-4 min until wilted. Season with 1 tsp salt + 1/2 tsp pepper. Transfer to bowl.
4. Increase heat to medium-high. Add ground beef, brown 2-3 min, break apart, finish cooking.
5. Add balsamic, water, maple syrup, dijon, 1 tsp pepper, garlic, thyme, 1/2 tsp salt to beef. Cook 1-2 min until sauce coats.
6. Add sweet potato/kale to beef, stir.
7. To plate: 60g whipped goat cheese on bottom of bowl, top with 200g beef mixture, garnish with chili flakes, pumpkin seeds, honey drizzle.