Description
Bright, balanced, and wildly satisfying — this bowl pairs caramelized sweet potato cubes with savory browned beef, a cooling scoop of cottage cheese, creamy avocado, and a quick spicy-honey drizzle. It’s easy to make, great for meal prep, and you can swap proteins or dairy to suit your diet.
Ingredients
Scale
- 2 medium sweet potatoes, peeled (optional) and cut into 1/2-inch cubes
- 1 lb lean ground beef (or swap ground turkey or plant-based crumbles)
- 1 small onion, diced (or use shallot)
- 4 garlic cloves, minced (or 1 tsp garlic powder)
- 1 cup cottage cheese (or Greek yogurt for a tangy sub)
- 1/4 cup hot honey (see note to make your own)
- 1 ripe avocado, sliced or cubed (or 1/2 cup guacamole)
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- Optional: pinch smoked paprika or chili powder for the beef, chopped cilantro and lime wedges for serving
Make-your-own Hot Honey (optional)
- 1/4 cup honey
- 1/4–1/2 tsp red pepper flakes or a pinch cayenne (adjust to heat preference)
- Warm gently until thinned and infused, then strain if desired.
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, a pinch of salt and pepper, and spread them in a single layer on a parchment-lined sheet pan. Roast 22–28 minutes, turning once, until they’re tender and lightly browned at the edges.
- Brown the beef: While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic, then add the ground beef. Break the meat into pieces and cook until no longer pink, roughly 6–8 minutes. Season with salt, pepper, and a little smoked paprika or chili powder if using. Drain excess fat if needed.
- Make the hot honey: If you’re preparing the drizzle at home, combine honey and red pepper flakes in a small saucepan or microwave-safe bowl and warm until fragrant. Taste and adjust the spice level.
- Build the bowls: Divide the roasted sweet potatoes between bowls as the base. Top with a portion of the seasoned ground beef. Add a generous scoop of cottage cheese, arrange avocado slices, and finish with a drizzle of hot honey.
- Garnish and serve: Sprinkle with chopped cilantro, a squeeze of lime, or extra cracked pepper. Serve immediately while the potatoes and beef are warm.
Notes
- Quick Tips & Swaps
- For lower calories, use lean ground turkey and plain nonfat Greek yogurt instead of cottage cheese.
- To make this vegan, swap the beef for spiced lentils or crumbled tempeh and use a plant-based yogurt.
- Roast extra sweet potatoes and portion them for quick weekday lunches.
- If you don’t like spicy-sweet, use plain honey or a balsamic glaze instead.
- Storage
- Store components separately in airtight containers for up to 3–4 days in the fridge. Reheat sweet potatoes and beef, then add fresh cottage cheese and avocado just before serving for best texture.