Spicy Cottage Cheese Taco Bowls

I never thought I’d be the person putting cottage cheese in a taco bowl, but here we are. For years, I saw cottage cheese as that boring diet food my mom ate straight from the container while standing at the fridge. Then I discovered it makes an incredible base for basically anything you’d normally put sour cream or Greek yogurt on.

These cottage cheese taco bowls came about on a random Tuesday when I had roasted sweet potatoes left over and a pound of ground beef that needed using. I threw everything together with some seasoned beef and avocado, and my family actually went back for seconds. Now it’s in our regular rotation because it’s filling, takes about 30 minutes, and I can feel good about serving it on a weeknight.

What Kind of Cottage Cheese Should I Use?

For taco bowls, you’ll want to grab a good quality cottage cheese that fits your taste preference. Full-fat cottage cheese will give you the creamiest, most satisfying base for your bowl, but if you’re watching calories, low-fat or even fat-free versions work just fine here. Small curd cottage cheese tends to have a smoother texture that works well as a base, while large curd gives you more of that classic cottage cheese bite. If you’re not a fan of the lumpy texture, you can always give it a quick blend in the food processor to make it smooth and almost ricotta-like, which pairs really nicely with the seasoned beef and toppings.

Options for Substitutions

This recipe is easy to customize based on what you have in your kitchen:

• Sweet potatoes: Regular russet or red potatoes work great if you prefer them or don’t have sweet potatoes. You can also use butternut squash cubes for a similar texture and slight sweetness.
• Ground beef: Ground turkey, chicken, or pork are all solid swaps here. For a vegetarian option, try black beans or lentils – just reduce the cooking time since they don’t need as long as meat.
• Cottage cheese: This is really the star of the dish, so I’d recommend keeping it. But if you absolutely need to swap it, Greek yogurt or ricotta can work in a pinch, though the texture will be different.
• Avocado oil spray: Any cooking oil spray works fine – olive oil, vegetable oil, or even melted coconut oil brushed on will do the job.
• Hot honey: Don’t have hot honey? Mix regular honey with a pinch of cayenne pepper or red pepper flakes. Or just drizzle plain honey and add extra crushed red pepper on top.
• Spices: If you’re missing one or two of the spices, don’t stress. You can use a pre-made taco seasoning packet instead – just use about 2 tablespoons for the beef.

Watch Out for These Mistakes While Cooking

The biggest mistake when making these taco bowls is cutting your sweet potatoes too thick, which leaves them undercooked in the middle – aim for cubes about 1/2 inch in size so they get crispy on the outside and tender inside during the 18-minute air fry time.

Overcrowding your air fryer basket is another common error that leads to steaming instead of crisping, so cook the sweet potatoes in batches if needed and make sure to shake them at the 9-minute mark for even browning.

Don’t skip breaking up the ground beef into small crumbles as it cooks, because large chunks won’t absorb the seasonings well and can make your bowl feel unbalanced.

Finally, add the cottage cheese right before serving rather than letting it sit on hot ingredients for too long, which keeps it cool and creamy instead of warm and separated.

What to Serve With Cottage Cheese Taco Bowls?

These taco bowls are pretty filling on their own, but I love adding some extra toppings to make them even better. A dollop of sour cream, some shredded lettuce, diced tomatoes, and a squeeze of fresh lime juice really brighten things up. If you want to add some crunch, tortilla chips on the side are perfect for scooping, or you could make a quick pico de gallo or corn salsa to spoon over the top. A cold Mexican beer or a simple margarita pairs nicely if you’re making these for a casual dinner with friends.

Storage Instructions

Store: Keep your taco bowl components separate in airtight containers in the fridge for best results. The seasoned ground beef and roasted sweet potatoes will stay good for up to 4 days. I like to prep these on Sunday and have easy lunches ready all week long.

Make Ahead: This recipe is perfect for meal prep! Cook the sweet potatoes and ground beef ahead of time, then store them separately. When you’re ready to eat, just reheat and assemble with fresh cottage cheese and avocado for the best texture and flavor.

Reheat: Warm up the beef and sweet potatoes in the microwave for about 2 minutes or on the stovetop until heated through. Add your cold cottage cheese, fresh avocado, and toppings right before serving so everything stays nice and creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1900
• Protein: 105-115 g
• Fat: 95-105 g
• Carbohydrates: 90-105 g

Ingredients

For the sweet potatoes:

• 2 large sweet potatoes (diced into 1/2-inch cubes for even roasting)
• avocado oil spray (I prefer Chosen Foods for its high smoke point)
• 3/4 tsp salt
• 3/4 tsp paprika
• 3/4 tsp garlic powder
• 1/4 tsp black pepper

For the beef:

• 1 lb ground beef (80/20 ratio provides the best flavor)
• 1 tsp salt
• 1.5 tsp paprika
• 1.5 tsp chili powder
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1/4 cup fresh cilantro, chopped

For the bowls and topping:

• 1 large avocado (sliced into 1/4-inch thick wedges)
• 16 oz cottage cheese (I always use Good Culture for the thickest texture)
• crushed red pepper
• hot honey (adds a spicy-sweet contrast to the savory beef)
• 1 tbsp fresh lime juice

Step 1: Prepare and Roast the Sweet Potatoes

• 2 large sweet potatoes, diced into 1/2-inch cubes
• avocado oil spray
• 3/4 tsp salt
• 3/4 tsp paprika
• 3/4 tsp garlic powder
• 1/4 tsp black pepper

Dice the sweet potatoes into uniform 1/2-inch cubes—this ensures even cooking and helps them develop golden, caramelized edges.

Spread them on your air fryer basket and spray generously with avocado oil.

In a small bowl, combine the salt, paprika, and garlic powder, then toss the potatoes with this seasoning mixture until evenly coated.

Air fry at 400°F for 18 minutes, shaking the basket halfway through to encourage even browning.

The potatoes should be tender inside with crispy edges when done.

Step 2: Brown the Seasoned Ground Beef

• 1 lb ground beef
• 1 tsp salt
• 1.5 tsp paprika
• 1.5 tsp chili powder
• 1.5 tsp garlic powder
• 1.5 tsp onion powder

While the potatoes finish roasting, heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces as it cooks.

Cook for 5-7 minutes until the meat is browned and no longer pink, stirring occasionally to ensure even cooking.

I like to let it sit undisturbed for the first minute or two to develop better browning and deeper flavor.

Once cooked through, drain excess fat if needed, then add the salt, paprika, chili powder, garlic powder, and onion powder, stirring well to coat the meat evenly.

Cook for another 30 seconds until fragrant.

Step 3: Assemble and Finish the Bowls

• roasted sweet potatoes from Step 1
• seasoned ground beef from Step 2
• 16 oz cottage cheese
• 1 large avocado, sliced into 1/4-inch thick wedges
• crushed red pepper
• hot honey
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

Divide the cottage cheese evenly between serving bowls as your base—this creates a cool, creamy foundation.

Top each bowl with the roasted sweet potatoes from Step 1 and the seasoned ground beef from Step 2, arranging them in sections around the bowl.

Arrange fresh avocado slices on top, then drizzle the hot honey over the beef and sprinkle with crushed red pepper for heat and color.

Finish with a squeeze of fresh lime juice over everything, which brightens all the flavors and adds a crucial acidic contrast to the rich, savory components.

The lime juice also prevents the avocado from browning too quickly.

Spicy Cottage Cheese Taco Bowls

Delicious Spicy Cottage Cheese Taco Bowls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 2 servings

Calories: 1825

Ingredients Method

Ingredients

  

For the sweet potatoes::

• 2 large sweet potatoes (diced into 1/2-inch cubes for even roasting)
• avocado oil spray (I prefer Chosen Foods for its high smoke point)
• 3/4 tsp salt
• 3/4 tsp paprika
• 3/4 tsp garlic powder
• 1/4 tsp black pepper

For the beef::

• 1 lb ground beef (80/20 ratio provides the best flavor)
• 1 tsp salt
• 1.5 tsp paprika
• 1.5 tsp chili powder
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1/4 cup fresh cilantro, chopped

For the bowls and topping::

• 1 large avocado (sliced into 1/4-inch thick wedges)
• 16 oz cottage cheese (I always use Good Culture for the thickest texture)
• crushed red pepper
• hot honey (adds a spicy-sweet contrast to the savory beef)
• 1 tbsp fresh lime juice

Method

 

1. Dice the sweet potatoes into uniform 1/2-inch cubes—this ensures even cooking and helps them develop golden, caramelized edges. Spread them on your air fryer basket and spray generously with avocado oil. In a small bowl, combine the salt, paprika, and garlic powder, then toss the potatoes with this seasoning mixture until evenly coated. Air fry at 400°F for 18 minutes, shaking the basket halfway through to encourage even browning. The potatoes should be tender inside with crispy edges when done.
2. While the potatoes finish roasting, heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces as it cooks. Cook for 5-7 minutes until the meat is browned and no longer pink, stirring occasionally to ensure even cooking. I like to let it sit undisturbed for the first minute or two to develop better browning and deeper flavor. Once cooked through, drain excess fat if needed, then add the salt, paprika, chili powder, garlic powder, and onion powder, stirring well to coat the meat evenly. Cook for another 30 seconds until fragrant.
3. Divide the cottage cheese evenly between serving bowls as your base—this creates a cool, creamy foundation. Top each bowl with the roasted sweet potatoes from Step 1 and the seasoned ground beef from Step 2, arranging them in sections around the bowl. Arrange fresh avocado slices on top, then drizzle the hot honey over the beef and sprinkle with crushed red pepper for heat and color. Finish with a squeeze of fresh lime juice over everything, which brightens all the flavors and adds a crucial acidic contrast to the rich, savory components. The lime juice also prevents the avocado from browning too quickly.