If you’ve been scrolling lately, you’ve probably seen some version of these viral sweet potato ground beef bowls popping up everywhere. And for good reason. They’re easy, satisfying, and endlessly customizable. This is my take on the trend, with a Mexican street corn twist!

I recently connected with a registered dietitian through Nourish, and we talked a lot about building meals that support steady energy throughout the day. This bowl does exactly that. You’ve got protein-packed beef, fiber-rich sweet potatoes, and healthy fats from avocado, all tied together with a drizzle of hot honey. It’s the kind of meal that leaves you satisfied and energized.

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Equipment You’ll Need

• Large baking sheet
• Aluminum foil or parchment paper
• Medium skillet
• Mixing bowls
• Knife and cutting board
• Spatula or wooden spoon

Ingredients

Sweet Potatoes

• 2 lbs sweet potatoes (diced into small cubes)
• 2 tbsp olive oil
• 3/4 tsp cinnamon
• 1/2 tsp salt
• 3/4 tsp paprika
• 1 tbsp coconut sugar

Street Corn Cottage Cheese Mix

• 12 oz corn
• 1 cup cottage cheese (4% small curd)
• 1/2 jalapeño, minced
• 1 lime (juice + zest)
• 1/4 tsp salt
• 1/4 tsp garlic powder
• Handful of fresh cilantro (chopped)
• 3 to 4 green onions (finely diced)

Ground Beef

• 2 lbs ground beef
• 2 tbsp tomato paste
• 1 packet taco seasoning (1.3 oz)
• 1/8 cup water

Toppings

• Guacamole or sliced avocado
• Hot honey

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Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil or parchment.
2. Toss the diced sweet potatoes with olive oil, cinnamon, salt, paprika, and coconut sugar. Spread evenly and roast for 30 minutes, flipping halfway through, until tender and caramelized.
3. Heat a medium skillet over medium to medium-high heat. Add the corn and cook for about 5 minutes until it starts to char and crackle slightly. Remove from heat and set aside.
4. In a bowl, combine the roasted corn, cottage cheese, jalapeño, lime juice and zest, salt, garlic powder, cilantro, and green onions. Mix well and refrigerate until ready to use.
5. In the same skillet, heat over medium-high. Add the ground beef and cook, breaking it apart, until browned.
6. Stir in the taco seasoning. When nearly cooked through, add tomato paste and water. Mix until fully combined and turn off the heat.
7. Assemble your bowls by layering roasted sweet potatoes, ground beef, a scoop of the street corn cottage cheese mixture, and avocado or guacamole.
8. Drizzle with hot honey and serve warm.

Get high quality, organic meat from ButcherBox here. My link throws in free protein of your choice with every purchase!

Dietary Information

This recipe is high in protein, gluten free (check your taco seasoning), and rich in fiber and healthy fats. It’s a great option for balanced meals that support steady energy.

To modify:

• Skip hot honey or use a lower sugar version
• Use ground turkey or chicken for a leaner option
• Swap cottage cheese for a dairy free alternative if needed

Tips or Variations

• Roast the sweet potatoes ahead of time to make this a quick weeknight meal
• Add black beans for extra fiber and plant based protein
• Skip the jalapeño if you prefer less heat
• Try feta instead of cottage cheese for a tangier flavor
• Store leftovers in airtight containers for up to 4 days

Serving Suggestions

Serve these bowls as a complete meal or pair with:

• Sparkling water with lime or a light mocktail
• A simple side salad with lime vinaigrette
• Tortilla chips for added crunch

Fun Fact

Sweet potatoes are rich in beta carotene, which supports eye health and immunity. Pairing them with healthy fats like avocado helps your body absorb those nutrients more effectively.

FAQ’s

Can I make this ahead of time?
Yes. Prepare all components and store separately, then assemble when ready to eat.

Can I freeze it?
The ground beef freezes well, but the cottage cheese mixture is best fresh.

What is hot honey?
It’s honey infused with chili peppers, giving it a sweet and spicy flavor that pairs perfectly with savory dishes.

Can I use frozen corn?
Yes, just cook it until slightly charred for the best flavor.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Hot Honey Cottage Cheese Sweet Potato Ground Beef Bowls appeared first on Cooking Katie Lady.

It’s also one of those no-stress meals you can prep ahead and forget about until dinnertime. Just marinate, bake, and you’re done.

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Equipment You’ll Need

• Large mixing bowl
• Whisk
• 9 x 13 inch baking dish with lid or foil
• Measuring cups and spoons
• Microplane or zester
• Tongs

Ingredients

• 2 lbs chicken thighs
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup greek yogurt
• Zest of 1 lemon
• 4 teaspoons garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika

For Serving

• Lemon slices
• Fresh parsley
• Tzatziki sauce
• Pita bread
• Crumbled feta cheese
• Greek Rice
• Greek roasted veggies

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, yogurt, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, pepper, and paprika until well combined.
2. Add the chicken thighs to the bowl and toss until each piece is fully coated in the marinade.
3. Transfer the chicken and marinade into a 9 x 13 inch baking dish.
4. Cover with a lid or foil. Refrigerate and let the chicken marinate for at least 4 hours, or overnight for the best flavor.
5. Preheat your oven to 350°F. Bake the chicken, covered, for 40 to 45 minutes until cooked through and tender.
6. Remove the cover and broil for 2 to 5 minutes at the end to achieve a golden, slightly crispy top.

Dietary Information

This recipe is naturally gluten free and low carb, making it a great option for those following a keto-friendly or gluten-free lifestyle. To keep it dairy free, simply ensure your Dijon mustard contains no added dairy ingredients, which most do not.

Tips or Variations

• Swap chicken thighs for chicken breasts if you prefer a leaner cut, but reduce cooking time slightly to avoid drying out.
• Add a splash of red wine vinegar for extra tang.

Serving Suggestions

Serve these Greek chicken thighs with fluffy Greek rice, roasted Greek vegetables like zucchini, peppers, and red onion, and a generous side of tzatziki. The creamy, cool sauce balances the bright lemon and garlic perfectly, while the rice soaks up all those flavorful juices. Add some warm pita on the side if you want to round it out into a full Mediterranean-style spread.

FAQ’s

Can I freeze the marinated chicken?
Yes, you can freeze the chicken directly in the marinade. Thaw overnight in the fridge before baking.

How do I know when the chicken is done?
The internal temperature should reach 165°F. The juices should run clear when pierced.

Can I grill this instead of baking?
Absolutely. Grill over medium heat for about 6 to 7 minutes per side, depending on thickness.

How long will leftovers last?
Store in an airtight container in the fridge for up to 4 days.

Time & Yield

Prep Time: 10 minutes
Marinate Time: 4 hours to overnight
Cook Time: 45 minutes
Total Time: About 5 hours
Servings: 4 to 6

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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This bacon avocado chicken salad is perfect for spring and summer lunches when you want something light but still satisfying. The creamy avocado and Greek yogurt base keeps it fresh and high in protein, while a surprising ingredient takes it over the top in the best way.!

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Why You’ll Love This Chicken Salad

• ✅ Gluten free + meal prep friendly – perfect for lunches all week
• 🥗 Clean ingredients – no junk, just nourishing, flavorful goodness
• 🐔 High protein – thanks to shredded chicken and a creamy, protein-rich dressing
• ⏱ Quick & easy – especially if you use precooked shredded chicken like I did

The Secret to Making It Fast

To save time, I used precooked and shredded chicken from my Trifecta meal prep subscription. It’s a game-changer for throwing meals together quickly without sacrificing nutrition.

👉 Use my code CKL40 for 40% off your first box!

Equipment You’ll Need

• Mixing spoon or spatula
• Medium blender or food processor
• Large mixing bowl
• Knife and cutting board

Ingredients

Chicken Salad

• 1 1/2 lbs cooked and shredded chicken ( (I used precooked and shredded chicken from my Trifecta meal prep plan! Use the code CKL40 for 40% off)
• 8 slices bacon (cooked and crumbled)
• 2 to 3 celery stalks (finely chopped)
• 1 red onion (small to medium)
• 1 ear of corn (cooked and kernels removed)
• 2 handfuls fresh chives (chopped)
• 1 handful salt and vinegar chips (crushed – I love using Siete for a cleaner option)

Creamy Avocado Sauce

• 2 avocados (large)
• 1 1/4 cup Greek yogurt (plain nonfat)
• 1 to 1/2 tsp wasabi paste
• 1 lemon (Juice and zest of 1 lemon)
• 1 1/4 tsp salt
• 1 tsp black pepper

Instructions

1. In a blender or food processor, combine all the creamy avocado sauce ingredients. Blend until smooth, creamy, and vibrant green.
2. In a large mixing bowl, add the shredded chicken, crumbled bacon, chopped celery, corn, red onion, and chives.
3. Pour the avocado yogurt sauce over the mixture and toss until everything is evenly coated.
4. Gently fold in the crushed salt and vinegar chips for that tangy crunch. Give it one final mix and serve immediately.

Dietary Information

This recipe is naturally gluten free and high in protein thanks to the chicken and Greek yogurt. It’s also lighter than traditional versions since it skips mayo while still staying creamy.

To modify:

• Use dairy free yogurt if needed
• Swap bacon for turkey bacon for a lighter option
• Skip chips

Tips or Variations

• Store in the fridge for up to 3 days
• Want more heat? Add a little extra wasabi or a pinch of chili flakes
• If making ahead, add the chips right before serving to keep them crunchy

Serving Suggestions

This chicken salad is incredibly versatile. Try it:

• On toasted sourdough
• Stuffed into a croissant
• Wrapped in lettuce for a low carb option
• Scooped with extra chips for a snack style meal
• Over a bed of greens for a light salad

FAQ’s

Can I make this ahead of time?
Yes, just wait to add the chips until right before serving so they stay crisp.

Can I use canned chicken?
You can, but freshly cooked or rotisserie chicken will give the best texture and flavor.

Is the wasabi very strong?
No, it adds a mild kick and enhances the overall flavor without overpowering it.

Can I freeze this?
This recipe is best enjoyed fresh and not recommended for freezing due to the avocado and yogurt.

Check me out on Social Media!

I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Creamy Bacon Avocado Chicken Salad appeared first on Cooking Katie Lady.

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Serving Suggestions: Perfect Pairings for Your Stir Fry

While this stir fry is delicious on its own, it can be even more satisfying when paired with a hearty base. For a complete meal, serve it over a bed of steamed rice, such as jasmine rice or brown rice for added fiber or cauliflower rice for a low-carb, veggie-packed alternative!

Equipment You’ll Need

• Whisk
• Large wok or deep skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Small mixing bowl or measuring cup (for sauce)

Ground Chicken: A Lean Protein Powerhouse

Ground chicken is the star of this stir fry, providing a lean source of protein that supports muscle repair, boosts metabolism, and keeps you feeling satisfied. Unlike fattier meats, chicken is lower in calories, making it an ideal choice for anyone aiming to maintain or lose weight without sacrificing taste or nutrition. Plus, it’s packed with essential nutrients like B vitamins, phosphorus, and selenium, which support energy production, immune health, and overall vitality.

Coconut Aminos: The Soy-Free, Sweet & Savory Alternative

Coconut aminos are a fantastic alternative to soy sauce, especially for those who are avoiding soy or gluten. This naturally fermented sauce is made from the sap of coconut trees and has a rich, savory flavor with a hint of sweetness — perfect for stir fry dishes. Coconut aminos are also lower in sodium than traditional soy sauce, making it a heart-healthy choice. Plus, it’s rich in essential amino acids and antioxidants, which support overall health and wellbeing.

Ingredients

For the Chicken and Veggies:

• 2 lbs ground chicken
• 1 tsp salt and pepper (or to taste)
• 1/4 tsp ground cloves
• Red pepper flakes (to taste)
• 3 tbsp avocado oil
• 2 heads broccoli (chopped)

For the Sauce:

• 1/3 cup coconut aminos
• 2 tsp rice vinegar
• 3 tbsp honey
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• Zest of 1 orange
• 1 cup fresh orange juice
• 1 tbsp chili paste
• 2 tbsp sesame seeds

Slurry:

• 2 tbsp cornstarch
• 2 tbsp water

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Instructions

1. In a small bowl or large measuring cup, whisk together all sauce ingredients until smooth. Set aside.
2. Heat avocado oil in a large wok or skillet over medium-high heat. Add the ground chicken in an even layer and let it cook undisturbed for 4 to 5 minutes to develop golden, crispy edges. Season with salt, pepper, ground cloves, and red pepper flakes. Break up the chicken and continue cooking until fully cooked through.
3. Add the chopped broccoli and cook for another 4 to 5 minutes, until tender.
4. Reduce heat to medium-low and pour in the prepared sauce. Let it gently bubble. Lower heat to low.
5. Slowly pour in the cornstarch slurry while stirring to prevent clumps. Let the sauce simmer and thicken for about 5 minutes, then toss everything together until well coated. Serve warm over rice.

Get high quality, organic meat from ButcherBox here. My link throws in free protein of your choice with every purchase!

If you want more heat

If you want more heat, you can add additional red pepper flakes and increase the chili paste in the sauce.

How To Store

You can store leftovers in an airtight container in the fridge for up to 4 days. Just reheat them in the microwave for a minute or so when you are ready to enjoy again.

Dietary Information

This recipe is naturally gluten-free, dairy-free, and refined sugar free. It is a great option for those looking for a cleaner takeout alternative. To make it low-carb, you can reduce the honey or substitute with a low-carb sweetener and serve over cauliflower rice.

Tips or Variations

• Swap broccoli for snap peas, bell peppers, or green beans for variety.
• Use ground turkey instead of chicken if that is what you have on hand.
• Add extra chili paste or red pepper flakes if you like more heat.
• Fresh orange juice really makes a difference here, but bottled works if you’re in a pinch.
• Store leftovers in an airtight container in the fridge for up to 4 days.

Serving Suggestions

Serve these stir fry bowls over fluffy jasmine rice, brown rice, or cauliflower rice for a lighter option. A sprinkle of extra sesame seeds or sliced green onions on top adds a beautiful finishing touch. Pair with a crisp cucumber salad or simple edamame on the side.

FAQ’s

Can I make this ahead of time?
Yes, it reheats beautifully. Store in the fridge and warm in a skillet or microwave before serving.

Can I freeze it?
Yes you can freeze for up to 3 months. It actually freezes great since there is no dairy in this dish!

What can I use instead of coconut aminos?
Tamari or soy sauce works well if you are not strictly gluten-free.

How do I make it spicier?
Add more chili paste or red pepper flakes to taste.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The creamy lemon garlic aioli on the side adds the perfect bright and tangy finish. Perfect for a weeknight dinner, appetizer platter, or even a light summer lunch.

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Equipment You’ll Need

• Large mixing bowl
• Sharp knife and cutting board
• Sheet pan
• Large skillet
• Small bowl for the aioli
• Measuring cups and spoons
• Spatula

Ingredients

For the Shrimp Cakes

• 1 lb shrimp, peeled (deveined, patted dry and diced small)
• 1 egg (large, organic)
• 1 bunch green onions (1 small bunch, finely diced)
• 1 red bell pepper (finely diced)
• 1 shallot (diced)
• Zest of 1 lemon
• 1 tbsp lemon juice (fresh)
• 1 cup almond flour
• 3 tbsp cilantro (fresh chopped)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp sriracha
• 1/2 cup mozzarella (freshly grated)
• 2 to 3 tbsp avocado oil for cooking

For the Lemon Garlic Aioli

• 1/2 cup mayonnaise (avocado oil based is healthiest!)
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp garlic (minced)

How To Make Them

1. In a large mixing bowl, combine the diced shrimp, egg, green onions, red bell pepper, shallot, lemon zest, lemon juice, almond flour, cilantro, salt, pepper, smoked paprika, sriracha, and grated mozzarella. Mix until combined
2. Stir the mixture well until everything is evenly incorporated and the ingredients hold together.
3. Form the shrimp cakes. Shape the mixture into about 15 shrimp cakes. Place them on a sheet pan in a single layer.
4. Transfer the pan to the refrigerator for at least 30 minutes. If you are short on time, place them in the freezer for about 20 minutes. This helps the cakes firm up so they hold their shape while cooking.
5. Add 2 to 3 tablespoons of avocado oil to a large skillet and heat over medium heat.
6. Once the oil is hot, add the shrimp cakes to the skillet. Cook for 3 to 4 minutes per side until golden brown and cooked through.
7. Make the lemon garlic aioli. In a small bowl, mix together the mayonnaise, lemon zest, lemon juice, and minced garlic until smooth and creamy.
8. Serve the crispy shrimp cakes warm with the lemon garlic aioli on the side for dipping.

Dietary Information

These shrimp cakes are naturally gluten free thanks to the almond flour, and they are also low carb. They fit well into keto and grain free eating styles. If you prefer dairy free, you can simply omit the mozzarella or replace it with a dairy free shredded cheese alternative.

Tips or Variations

• Dice the shrimp finely so the cakes hold together well while cooking.
• If the mixture feels too wet, add an extra tablespoon of almond flour.
• For extra crispiness, chill the cakes longer before cooking.
• You can bake the shrimp cakes at 400°F for about 12 to 15 minutes if you prefer a lighter cooking method.

Follow Me On Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

FAQ’s

Can I use frozen shrimp?
Yes. Just make sure the shrimp are fully thawed and patted very dry before chopping.

How do I store leftover shrimp cakes?
Store them in an airtight container in the refrigerator for up to three days.

Can I freeze shrimp cakes?
Yes. Freeze the uncooked cakes on a sheet pan first, then transfer them to a freezer bag. Cook them directly from frozen or thaw overnight in the refrigerator.

How do I reheat them?
Reheat in a skillet over medium heat or in a 350°F oven for about 8 minutes until warmed through.

The post Crispy Shrimp Cakes With Lemon Garlic Aioli appeared first on Cooking Katie Lady.

The combination of melty mozzarella, Canadian bacon, juicy pineapple, and sharp red onion on a protein rich bagel makes every bite satisfying. The best part? They come together in just 20 minutes and feel like a total comfort food win.

If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!

Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!

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Health Benefits of Eat Royo Bagels

These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 80 calories, 1.5g fat, 10g protein and 6g net carbs.

Why You Will Love This Recipe

• This recipe is quick and easy with minimal prep
• It is low carb, high protein, and very filling
• It tastes indulgent but fits into macro focused eating

Equipment You’ll Need

• Air fryer
• Small spoon for spreading sauce
• Cutting board
• Knife
• Cheese grater
• Measuring cups and spoons

Ingredients

• 1 Eat Royo low carb everything bagel – Discount code “COOKINGKATIELADY“
• 4 to 6 tablespoons organic marinara sauce
• 1/4 cup freshly grated mozzarella cheese
• 2 to 3 slices Canadian bacon
• Handful of diced pineapple
• Thin slices of red onion

Instructions

1. Lightly toast the bagel halves. This helps prevent sogginess.
2. Spread 2 to 3 tablespoons of marinara sauce onto each half.
3. Sprinkle freshly grated mozzarella evenly over the sauce.
4. Layer Canadian bacon slices on top of the cheese.
5. Add diced pineapple and a few thin slices of red onion.
6. Place the bagels in the air fryer and cook at 350°F for 15 minutes, or until the cheese is melted and bubbly with lightly crisp edges.
7. Remove carefully and enjoy immediately while warm and melty.

Dietary Information

This recipe is low carb and high protein thanks to the protein rich bagel and lean Canadian bacon. It is lower in calories compared to traditional pizza.

To make it gluten free, use a certified gluten free low carb bagel. For a dairy free option, substitute with your favorite dairy free mozzarella. You can also swap Canadian bacon for turkey bacon for a slightly leaner option.

Tips or Variations

• Add crushed red pepper for a little heat.
• Try smoked mozzarella for a deeper flavor.
• Swap Canadian bacon for grilled chicken or turkey pepperoni.
• For extra crispiness, air fry for an additional 1 to 2 minutes.
• If you do not have an air fryer, bake at 375°F for about 12 to 15 minutes.

Serving Suggestions

Serve these pizza bagels with a simple side salad tossed in olive oil and lemon juice for a balanced meal. They also pair beautifully with sparkling water, iced tea, or a light homemade lemonade.

For a fun presentation, slice each half into quarters and serve as a party appetizer.

Fun Fact

Hawaiian pizza was actually created in Canada in the 1960s. The sweet pineapple and savory ham combination quickly became one of the most debated pizza toppings of all time. Love it or not, it certainly keeps things interesting.

FAQs

Can I meal prep these?
Yes. Assemble them ahead of time and store covered in the fridge for up to 24 hours before air frying.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

How do I reheat them?
Reheat in the air fryer at 325°F for 3 to 5 minutes to keep them crispy.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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