Hot Honey Beef and Sweet Potato Bowls
These savory bowls pair spiced, caramelized sweet potatoes with browned ground beef and a generous dollop of creamy cottage cheese. A heavy drizzle of hot honey and a handful of toasted pepitas finish everything off with a highly satisfying sweet-heat crunch.
- Total Time40 minutes
- Yield4 bowls (serves 4) 1x
Ingredients
Scale
Roasted Sweet Potatoes
- 1 ½ pounds (680g) sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 2 tablespoons (30ml) olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
Beef and Beans
- 1 pound (450g) lean ground beef (90/10)
- 1 (15-ounce / 425g) can black beans, rinsed and drained
- ¾ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
Bowls and Toppings
- 16 ounces (450g) cottage cheese (4% milkfat preferred)
- 1 large avocado, diced
- ¼ cup (35g) roasted pepitas (pumpkin seeds)
- 3 tablespoons (45ml) hot honey, plus more to taste
- ¼ cup loosely packed fresh cilantro leaves
- 1 lime, cut into wedges
Instructions
- Roast the sweet potatoes: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. On the baking sheet, toss the cubed sweet potatoes with the olive oil, chili powder, 1 teaspoon cumin, smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon garlic powder. Spread them into an even layer and roast for 20 to 25 minutes, tossing halfway through, until deeply tender and charred at the edges.
- Brown the beef: While the sweet potatoes roast, heat a large nonstick skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking the meat into small crumbles with a wooden spoon or spatula, until browned and cooked through (an internal temperature of 160°F). Drain any excess grease from the pan if necessary.
- Warm the beans: Lower the heat to medium. Stir the drained black beans into the beef along with the remaining ¾ teaspoon kosher salt, ½ teaspoon cumin, and ½ teaspoon garlic powder. Cook for 2 to 3 minutes, stirring frequently, just until the beans are warmed through and the flavors meld. Remove the skillet from the heat.
- Assemble the bowls: Divide the warm roasted sweet potatoes and the beef-and-bean mixture evenly among four shallow bowls. Top each bowl with a generous ½-cup scoop of cottage cheese and a quarter of the diced avocado.
- Garnish and serve: Drizzle the hot honey evenly over the cottage cheese and beef in each bowl. Top with the toasted pepitas and fresh cilantro leaves. Serve warm, squeezing fresh lime juice over the top right before eating.
Notes
- Why it works: Roasting the sweet potatoes at 425°F rather than a lower temperature creates caramelized, slightly crispy edges that stand up beautifully to the soft cottage cheese and avocado.
- Meal prep tip: Store the cooked beef mixture and sweet potatoes in airtight containers in the refrigerator for up to 4 days. Reheat the hot components in the microwave or on the stovetop before adding the cold toppings (cottage cheese, avocado) and hot honey.
Nutrition (per serving — estimates)
Calories: 760 | Total Carbs: 67g (Fiber: 12g, Sugar: 21g) | Fat: 35g (Saturated: 10g) | Protein: 45g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 760
- Sugar: 21g
- Fat: 35g
- Saturated Fat: 10g
- Carbohydrates: 67g
- Fiber: 12g
- Protein: 45g