A handful of ingredients. One skillet. One air fryer. About 30 minutes from start to finish.

This is exactly the kind of meal I love to make on a busy weeknight. The sweet potatoes provide a hearty base, the Whitt’s Place Ground Beef Chorizo brings bold flavor, and the cottage cheese adds a creamy protein boost. Fresh avocado, lime, and a drizzle of local Whitt’s Place honey pull everything together.

It’s high in protein, naturally gluten-free, easy to clean up, and satisfying without feeling heavy.

Serves: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

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Ingredients

For the Bowls

• 2 medium sweet potatoes
• 1 lb Whitt’s Place Ground Beef Chorizo
• 1 avocado, diced
• 1 cup cottage cheese
• 1 lime
• 2 tablespoons Whitt’s Place Wildflower Honey
• Flaky sea salt, to taste

Instructions

Step 1: Gather Your Ingredients

Keep it simple. That’s the beauty of this recipe.

Step 2: Air Fry the Sweet Potatoes

Wash and dry the sweet potatoes. Prick with a fork to help them bake evenly. 

Place them in an air fryer at 400°F and cook for 25–35 minutes, depending on size, until fork tender.

Remove and let cool slightly.

Step 3: Cook the Chorizo

While the sweet potatoes cook, place the Whitt’s Place Ground Beef Chorizo in a skillet over medium heat.

Break it apart with a spoon and cook until browned and fully cooked through, about 8–10 minutes. Drain on a paper towel. 

The chorizo will release flavorful oils as it cooks, so no additional oil is needed. The wonderful part of using Whitt’s place Chorizo is there is no additional seasonings needed!additia

Step 4: Prepare the Toppings

Dice the avocado.

Cut the lime in half.

Set out the cottage cheese and honey so everything is ready to assemble.

Step 5: Build the Bowls

Slice each sweet potato open and gently fluff the inside with a fork.

Top each potato with:

• Half of the cooked chorizo
• ½ cup cottage cheese
• Diced avocado
• A squeeze of fresh lime juice
• A pinch of flaky sea salt
• A drizzle of Whitt’s Place Wildflower Honey

Step 6: Serve

Serve immediately while the sweet potato is hot and the cottage cheese is cool and creamy.

The combination of smoky chorizo, sweet potato, rich avocado, tangy lime, and local honey creates a perfect balance of sweet, savory, and spicy flavors.

Chef Ali’s Tips

• Want more heat? Add sliced jalapeños.
• For meal prep, cook extra chorizo and store it in the refrigerator for quick lunches.
• Greek yogurt or sour cream (use less than 1/2 cup) can be substituted for cottage cheese, but the cottage cheese adds extra protein and a great texture.
• A little honey goes a long way—don’t skip it.

Why We Love This Recipe

This bowl checks all the boxes:

✅ High protein

✅ Quick weeknight meal

✅ Easy cleanup

✅ Naturally gluten-free

✅ Uses local Whitt’s Place products

✅ Ready in about 30 minutes

It’s the kind of meal that feels indulgent while still being packed with wholesome ingredients.

Storage

Store leftover chorizo in an airtight container in the refrigerator for up to 4 days.

For best results, store the avocado separately and assemble fresh bowls when ready to eat.

Some recipes are complicated. This isn’t one of them.

I wanted something fast, filling, and packed with protein without dirtying every pan in the kitchen. The sweet potatoes cook themselves in the air fryer while the chorizo browns in a skillet. A few fresh toppings later and dinner is done.

The surprise ingredient is the honey. It softens the spice of the chorizo and brings everything together in a way that just works.

If you’re looking for an easy weeknight meal that doesn’t sacrifice flavor, this Chorizo Beef Sweet Potato Bowl deserves a spot in your regular rotation.

— Chef Ali