Meal Prep Cottage Cheese Bowls with Ground Beef and Sweet Potatoes
This post may contain affiliate links. As an Amazon Affiliate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThese meal prep cottage cheese bowls with ground beef and sweet potatoes are a hearty and delicious lunch or dinner you can prep once, and enjoy every day during the week.
They are high in protein, have a wonderful variety of vegetables, and are very meal prep friendly with ingredients that will hold up throughout the week. They are also versatile – so feel free to add in your favorite veggies or add grains to your liking.
Want more meal prep lunch recipes? Try our 30-minute frozen tortellini soup, air fryer mango chicken, and our favorite turkey farro soup.
This recipe is a great weekly meal prep lunch, as satifying as it is delicious. This is a great variation of a viral cottage cheese and ground beef bowl, but this recipe has more meal prep friendly ingredients like arugula and sweet potatoes, and we skip the avocado (which can brown quickly when cut).
This recipe is a simple prep and divide meal – cook the sweet potatoes and ground beef, then assemble each bowl before serving. You can top this with hot honey and sriracha, or your favorite hot sauce for a spicy kick.
Why This Recipe Works
- It’s satisfying, hearty, and a great meal prep recipe for lunches or dinners.
- This bowl is versatile – you can add in your favorite vegetables or grains to make it heartier.
- It’s an inexpensive and delicious meal.
- Cooks of any skill level can make this dish.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
This recipe has a few different components, which all add a wonderful flavor and texture to this salad. The first is roasted sweet potatoes. You can roast them whole (as we did), or you can cube them up before roasting to they are lightly crisp.
I also add ground beef to the salad, spiced with some simple taco spices. It gives the bowl a delicious and savory texture. It pairs really nicely with the cottage cheese, which adds a creamy and salty element.
I like adding black beans for extra texture and protein, plus canned black beans are a inexpensive staple. I finish the dish with some arugula which adds a nice bitter flavor that pairs nicely with the sweet potato. Adding a bit of sriracha, honey, or hot sauce to the end of the dish adds a nice flavor.
Additions and Substitutions
- Instead of arugula, you can add baby spinach or other mixed greens if you prefer.
- You can add ground turkey, seitan, or TVP instead of ground beef too.
- You can skip the black beans or try this recipe with another type of bean like kidney beans or chickpeas too.
How To Make This Recipe
- Preheat the oven to 400 degrees Fahrenheit. Scrub the sweet potatoes, and in each one poke a few holes with a fork. Roast them directly on a baking sheet for 45 to 60 minutes, until very tender and cooked through.
- Heat a skillet or pan over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Cook for 8-10 minutes until the beef has browned and no pink remains. Drain excess fat, if needed, and stir in the taco seasoning for a few minutes.
- Get your bowls ready, and add 1/2 sweet potato to each. Fill each bowl with 1 cup arugula, 1/4 of the seasoned beef, 1/3 cup black beans, and a generous scoop of cottage cheese.
- Top each bowl with a drizzle of sriracha or (honey and hot sauce) for a sweet-spicy combo.
Recipe FAQs
Yes, you can make these with ground turkey, ground chicken, or even a plant-based meat instead of the ground beef.
These bowls last 4 days in the refrigerator – and are easy to prep a few at once to enjoy them each day until they are gone.
Yes, you can add a cilantro lime dressing or a citrus vinaigrette to add a nice acidity to the dish.
More Easy Meal Prep Recipes
- Baked Egg Cups with Blue Cheese
- Lemony Couscous Salad with Feta and Chickpeas
- Copycat CPK Thai Crunch Salad
- Chicken Ratatouille Stew Recipe
- Red Quinoa Salad with Feta Cheese
Follow us on social & share what you made!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Our NEW book is here! One Ingredient, Five Ways showcases new ways to cook seasonal produce.
Meal Prep Cottage Cheese Bowls
Equipment
- Baking Sheet
- Skillet
- Meal Prep Containers
Ingredients
- 2 large whole sweet potatoes or 3 if small
- 1 lb ground beef
- 2 tablespoons taco seasoning store-bought or homemade
- 1 14 ounce can black beans drained and rinsed
- 4 cups arugula
- 1.5 cups cottage cheese
- 2 teaspoons sriracha or hot honey/hot sauce
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Scrub the sweet potatoes, and in each one poke a few holes with a fork. Roast them directly on a baking sheet for 45 to 60 minutes, until very tender and cooked through.
- Heat a skillet or pan over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Cook for 8-10 minutes until the beef has browned and no pink remains. Drain excess fat, if needed, and stir in the taco seasoning for a few minutes.
- Get your bowls ready, and add 1/2 sweet potato to each. Fill each bowl with 1 cup arugula, 1/4 of the seasoned beef, 1/3 cup black beans, and a generous scoop of cottage cheese.
- Top each bowl with a drizzle of sriracha or (honey and hot sauce) for a sweet-spicy combo.
Notes
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
