Ingredients (~6 servings)
- 1 1/2 lbs lean ground beef
- 3 Tbsp taco seasoning
- 1 Tbsp tomato paste (optional)
- 1/2 cup water
- 3 medium avocados, sliced
- 3 cups cottage cheese
- Hot honey for drizzling
- Salt and pepper to taste
- 3 lbs sweet potatoes, peeled and cubed into 1/2-3/4 inch pieces
- 1/4 cup avocado oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp cinnamon
- 3/4 tsp paprika
- 3/4 tsp garlic powder
- 3/4 tsp dried parsley
Get Your Sweet Potatoes Ready to Roast
Preheat your oven to 425F and line a sheet pan with parchment paper.
In a large bowl, combine the avocado oil with all the seasonings – salt, pepper, cinnamon, paprika, garlic powder, and parsley.
Add the cubed sweet potatoes and toss until they’re evenly coated with the seasoned oil.
The oil helps them get those crispy edges while the cinnamon adds a nice warmth that plays well with the hot honey later.
Roast the Sweet Potatoes Until Crispy
Spread the seasoned sweet potato cubes onto your prepared baking sheet in a single layer.
Don’t overcrowd them or they’ll steam instead of roast.
Roast for ~25-30 minutes until they’re tender when pierced with a fork and have some nice crispy, caramelized edges.
Brown the Ground Beef While Sweet Potatoes Cook
Add the ground beef to a large skillet over medium heat.
Break it up with a wooden spoon as it cooks and add the taco seasoning.
Brown the beef completely – this takes ~8-10 minutes.
Once it’s browned, pour in the water to deglaze the pan and scrape up any browned bits.
Stir in the tomato paste if you’re using it; it adds a deeper flavor but isn’t necessary.
Assemble Your Bowls
Once both the sweet potatoes and beef are ready, you can build your bowls.
In each bowl, add about 1/4 lb of the beef mixture and a generous portion of the roasted sweet potatoes.
Add 1/2 cup cottage cheese to each bowl – this is what cools down the heat from the hot honey.
Top with sliced avocado from half an avocado per bowl.
Drizzle generously with hot honey over everything, then season with salt and pepper if you want.
The hot honey is really what makes this dish – don’t be shy with it.
Hot Honey Beef Bowls
Ingredients
Ingredients (~6 servings)
- 1 1/2 lbs lean ground beef
- 3 Tbsp taco seasoning
- 1 Tbsp tomato paste optional
- 1/2 cup water
- 3 medium avocados sliced
- 3 cups cottage cheese
- Hot honey for drizzling
- Salt and pepper to taste
- 3 lbs sweet potatoes peeled and cubed into 1/2-3/4 inch pieces
- 1/4 cup avocado oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp cinnamon
- 3/4 tsp paprika
- 3/4 tsp garlic powder
- 3/4 tsp dried parsley
Instructions
- Preheat oven to 425F and line a sheet pan with parchment paper.
- Toss cubed sweet potatoes with avocado oil, salt, pepper, cinnamon, paprika, garlic powder, and parsley.
- Spread sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes until tender and crispy.
- While sweet potatoes roast, brown ground beef in a large skillet over medium heat for 8-10 minutes, breaking it up as it cooks.
- Add taco seasoning to the beef and stir in water to deglaze the pan.
- Stir in tomato paste if using.
- Divide roasted sweet potatoes and beef among bowls.
- Add cottage cheese and sliced avocado to each bowl.
- Drizzle generously with hot honey and season with salt and pepper to taste.
