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Ground Beef Hot Honey Bowl

A delightful meal with savory ground beef, sweet roasted sweet potatoes, creamy avocado, and tangy cottage cheese, topped with hot honey for a sweet and spicy kick.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef (93% preferred) or any ground meat of choice
  • 2 medium sweet potatoes, peeled and diced
  • 1 each avocado, sliced for garnish
  • 1 cup cottage cheese (low-fat or full-fat) or Greek yogurt
  • 1 each yellow onion, diced
Seasonings and Oils
  • 2 tbsp olive oil divided
  • 1 packet taco seasoning or 2 tbsp homemade
  • 2 tbsp hot honey store-bought or homemade
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, cinnamon, salt, and pepper. Make sure they are all coated well.
Roasting Sweet Potatoes
  1. Spread the sweet potatoes on a baking sheet in a single layer. Roast in the oven for 40 to 45 minutes, stirring halfway through cooking to ensure they cook evenly.
Cooking Beef
  1. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
  2. Add the diced onion to the skillet and cook until softened, about 5 minutes.
  3. Next, add the ground beef to the skillet. Season it with the taco seasoning mix. Cook until the beef is browned and cooked through, stirring occasionally for about 7 to 10 minutes.
Assembly
  1. Once the sweet potatoes are roasted and the beef is ready, layer the roasted sweet potatoes first in each bowl, followed by the cooked ground beef, then add sliced avocado, and finish with a scoop of cottage cheese.
  2. Drizzle hot honey over the top of each bowl. Optionally garnish with chopped cilantro, red pepper flakes, or a lime wedge.

Notes

Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. For freezing, ensure they cool down completely and use freezer-safe containers. They can last for up to 2 months.