High-Protein Beef & Kimchi Stuffed Sweet Potatoes

These stuffed sweet potatoes are hearty, satisfying, and packed with protein. Roasted sweet potatoes are filled with savory ground beef, topped with bold, tangy kimchi, and finished with a creamy scoop of cottage cheese for balance. It’s a simple, feel-good meal that delivers on flavor and staying power.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Serves: 4

Ingredients

For the sweet potatoes

• 4 large sweet potatoes
• 2 tsp olive oil
• ½ tsp kosher salt
  

For the beef

• 1½ lbs ground beef
• 1 tsp kosher salt
• 1 tsp garlic powder
• ½ tsp black pepper
  

For topping

• 2–3 cups Cleveland Kitchen Classic Kimchi
• 2 avocados, sliced
• 1–1½ cups cottage cheese
• Fresh herbs (parsley or cilantro), chopped
• Red pepper flakes (optional)

Instructions

1. Preheat oven to 425°F. Pierce sweet potatoes with a fork, rub with olive oil and salt, and place on a sheet pan. Roast for 40–45 minutes, until soft and tender.
2. While sweet potatoes bake, heat a skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and cooked through (6–8 minutes). Season with salt, garlic powder, and pepper.
3. Slice roasted sweet potatoes open lengthwise and fluff the insides with a fork. Divide beef evenly between the sweet potatoes. Top generously with kimchi, letting some of the juices soak into the potato. Add avocado slices and a generous spoonful of cottage cheese to each.
4. Finish with fresh herbs and red pepper flakes if desired. Serve warm.

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