The Viral Mince Bowl That Keeps You Full Till Dinner

Smoky spiced mince over roasted sweet potato, finished with creamy avo, cool cottage cheese and a hit of spring onion. High protein, properly filling and ready in about 35 minutes.

There’s a reason this bowl took over everyone’s feed. With 62g of protein and 13g of fibre per serving, it’s the kind of lunch that stops you raiding the biscuit tin at 3pm.

Most of the fat comes from the avocado and olive oil, so it’s largely the heart-friendly kind. The sugars are mainly natural ones from the sweet potato and cottage cheese.

Figures are estimates based on standard UK nutritional data for the ingredients listed. They’ll shift a little depending on your brand of mince and cottage cheese and how big your avocado is. If you’re tracking closely, check the labels on what you buy.

INGREDIENTS

• 400 grams sweet potato, peeled and cut into 2cm cubes
• 1 tablespoons olive oil
• 2 teaspoons smoked paprika
• 400 grams lean beef mince (5% fat)
• 1 teaspoons ground cumin
• 1 teaspoons garlic granules
• 1 teaspoons dried oregano
• 0.5 teaspoons chilli flakes
• 1 tablespoons tomato purée
• 0.3 teaspoons salt
• 60 milliliters water
• 60 grams baby spinach
• 1 medium ripe avocado, sliced
• 0.5 lime, juiced
• 200 grams low-fat cottage cheese
• 4 spring onions, finely chopped

STEPS

1. Roast the sweet potato: Heat the oven to 220°C (200°C fan). Toss 400 grams sweet potato, peeled and cut into 2cm cubes with two thirds of the 1 tablespoons olive oil and half the 2 teaspoons smoked paprika. Spread on a lined tray in a single layer and roast until golden at the edges, turning once halfway.
   
2. Brown the mince: While the potato roasts, heat the rest of the oil in a large frying pan over a medium-high heat. Add 400 grams lean beef mince (5% fat) and break it up with a wooden spoon. Let it cook undisturbed for a couple of minutes so it gets some colour, then stir until browned all over.
   
3. Spice it up: Stir in the remaining paprika with 1 teaspoons ground cumin, 1 teaspoons garlic granules, 1 teaspoons dried oregano, 0.5 teaspoons chilli flakes, 1 tablespoons tomato purée and 0.3 teaspoons salt. Cook for a minute, then pour in 60 milliliters water and simmer until the mince is coated and slightly saucy.
   
4. Prep the toppings: Squeeze 0.5 lime, juiced over the 1 medium ripe avocado, sliced to stop it browning. Give 200 grams low-fat cottage cheese a quick stir and chop 4 spring onions, finely chopped.
   
5. Build your bowls: Split 60 grams baby spinach between two bowls. Add the sweet potato and spiced mince, then top with avocado, a big spoonful of cottage cheese and a scattering of spring onion. Eat while the mince is hot and the cottage cheese is cold.

NOTES: The Viral Mince Bowl That Keeps You Full Till Dinner

Meal prep tip: the mince and sweet potato keep in the fridge for up to three days. Add the avocado and cottage cheese fresh each day so nothing goes soggy. Want it lighter? Swap half the sweet potato for roasted peppers.

Also See: Crispy Salmon Potato Cakes With Lemon Yoghurt