Creamy Beef & Potato Bowl with Spicy Cilantro Lime Crema

• 1 lb - lean ground beef
• 2 teaspoons - onion powder
• 2 teaspoons - garlic powder
• 1 tsp - paprika
• ½ tsp - cumin
• ½ tsp - chili powder
• 1 tsp - dry chives
• ⅛  - Salt
• ⅛  - pepper
• ½ cup - non-fat Greek yogurt
• 1 tbsp - adobo sauce
• 1 tbsp - honey
• 2  - bell peppers
• ½  - red onion
• ⅛  - Salt
• ⅛  - pepper
• 4  - golden potatoes
• 1 tsp - garlic powder
• 1 tsp - onion powder
• 1 tsp - paprika
• ¼ tsp - cumin
• ½ cup - blended cottage cheese
• ½ tbsp - adobo sauce
• ½  - juice of lime
• 1 tsp - honey
• ⅛  - cilantro
• ½ cup - non-fat Greek yogurt
• 1  - juice of lime
• ¼ cup - fresh cilantro
• ½  - jalapeño
• ½ tsp - cumin
• ½ tsp - garlic powder
• ⅛  - Salt
• ⅛  - pepper
• 1 tbsp - water

Instructions

1. Preheat oven to 425°F (220°C). Toss diced potatoes with garlic powder, onion powder, paprika, cumin, salt, and pepper. Roast for 25–30 minutes or until golden and crisp.
2. In a skillet, sauté sliced bell peppers and red onion until softened. Set aside.
3. In the same skillet, cook ground beef with onion powder, garlic powder, paprika, cumin, chili powder, dry chives, salt, and pepper.
4. Once beef is cooked through, reduce heat and stir in Greek yogurt, adobo sauce, and honey. Mix until creamy and well combined.
5. In a small bowl, whisk together cottage cheese, adobo, lime juice, and honey until smooth. Set aside.
6. For the spicy crema, blend Greek yogurt, lime juice, cilantro, jalapeño, cumin, garlic powder, salt, and pepper. Add water to thin if necessary.
7. To assemble bowls, layer roasted potatoes, sautéed veggies, and creamy beef mixture.
8. Top with cottage cheese drizzle, spicy cilantro lime crema, and fresh cilantro. Serve warm.