Hot Honey Beef Bowls
These Hot Honey Beef Bowls have quickly become a go-to in my dinner rotation. I love how the spicy beef and hot honey balance the sweet potatoes, while cottage cheese and avocado make everything creamy and satisfying. No wonder it's so viral!
Servings: 4 servings
Calories: 659kcal
Ingredients
Roasted Sweet Potatoes:
- 4 sweet potatoes washed and cut into wedges
- 1 ½ tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
Seasoned Beef:
- 1 pound lean ground beef I like 80-20 but use your fave
- 1 ½ tablespoons olive oil
- 1 onion small, finely diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- ¼ cup water
For the Bowls:
- 2 cups cottage cheese full-fat
- 1 avocado large, sliced or diced
- ½ cup cherry tomatoes halved
- ¼ cup cilantro chopped
- 2 tablespoons hot honey or more to taste
- 1 lime cut into wedges
- flaky sea salt optional
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large bowl. Drizzle with the olive oil, then sprinkle with the kosher salt, smoked paprika, garlic powder, cumin, and chili powder. Toss until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet, making sure they are not crowded. Roast for 25 to 30 minutes, tossing halfway through, until tender in the center and caramelized and golden around the edges.
- Alternatively, preheat an air fryer to 400°F and cook the seasoned sweet potatoes in a single layer for 13 to 15 minutes, shaking the basket halfway through. Cooking time will vary depending on the size of the sweet potatoes and the air fryer.
- While the sweet potatoes cook, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, until softened.
- Add the ground beef and break it apart with a wooden spoon. Let it cook undisturbed for about 2 minutes to develop browning, then continue breaking it apart and cooking for 5 to 7 minutes, until browned and cooked through. Drain any excess grease from the skillet.
- Add the chili powder, cumin, smoked paprika, garlic powder, oregano, and kosher salt. Stir until the beef is evenly coated.
- Add the tomato paste and water, stirring well. Cook for another 1 to 2 minutes, until the sauce has reduced slightly and coats the beef. Taste and adjust the seasoning if needed.
- Divide the cooked sweet potatoes and seasoned beef among four bowls. Add about ½ cup cottage cheese to each bowl, followed by the avocado and cherry tomatoes.
- Sprinkle each bowl generously with cilantro.
- Drizzle with hot honey and finish with a squeeze of fresh lime. Add a pinch of flaky sea salt if desired, then serve warm.
Notes
- Do not overcrowd the sweet potatoes. Giving them plenty of room helps create crispy, caramelized edges.
- Cut the sweet potatoes evenly so they cook at the same rate.
- Let the beef sit against the hot skillet for a couple of minutes before stirring to develop better browning and flavor.
- Use full-fat cottage cheese for the creamiest texture.
- Add the hot honey at the end to keep its sweet and spicy flavor bright.
- Start with 2 tablespoons of hot honey and add more depending on how spicy you like it.
- Do not skip the lime. Its acidity balances the richness of the beef and cottage cheese and the sweetness of the sweet potatoes and honey.
Make-Ahead and Storage
Prepare the sweet potatoes and beef ahead of time and store them separately in airtight containers in the refrigerator for up to four days. Keep the cottage cheese, avocado, tomatoes, and hot honey separate, then assemble the bowls just before serving. Reheat the beef and sweet potatoes in the microwave for 1 to 2 minutes or in a skillet over medium heat until heated through. Add the cottage cheese, avocado, tomatoes, cilantro, hot honey, and lime after reheating. If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!Nutrition
Calories: 659kcal | Carbohydrates: 61g | Protein: 42g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 1745mg | Potassium: 1708mg | Fiber: 12g | Sugar: 15g | Vitamin A: 33078IU | Vitamin C: 23mg | Calcium: 203mg | Iron: 6mg