Description
A hearty and flavorful Sweet Potato Beef Bowl combining roasted sweet potatoes, savory ground beef, creamy cottage cheese, and a spicy-sweet hot honey drizzle. This easy-to-make dish is balanced, nutritious, and perfect for a satisfying weeknight meal.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes
- 1 medium onion
- 4 cloves garlic
- 1 avocado
- Fresh parsley for garnish
Proteins and Dairy
- 1 pound ground beef (or turkey/veggie crumbles)
- 1 cup cottage cheese (or Greek yogurt)
Pantry Items
- ¼ cup hot honey
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cayenne or chili flakes (for hot honey drizzle)
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash, peel, and cube the sweet potatoes. Toss them with olive oil, salt, and pepper to evenly coat.
- Roast Sweet Potatoes: Spread the sweet potato cubes on a lined baking sheet in a single layer. Roast in the oven for 25 minutes, or until they are tender and slightly caramelized.
- Sauté Aromatics: While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and soft. Then add the minced garlic and cook until fragrant, about one minute.
- Cook Ground Beef: Add the ground beef to the skillet with the onions and garlic. Season with salt and pepper. Cook, breaking it apart with a spoon, until browned and cooked through.
- Make Hot Honey Drizzle: In a small bowl, mix the hot honey with cayenne or chili flakes to your desired spice level. This will add a spicy-sweet kick to the dish.
- Assemble the Bowl: In serving bowls, layer the roasted sweet potatoes first, then add the cooked, seasoned ground beef. Dollop with cottage cheese and drizzle generously with the hot honey mixture. Top with sliced avocado and garnish with fresh parsley for freshness and color.
Notes
- You can substitute ground turkey or veggie crumbles for the beef to make the dish lighter or vegetarian.
- If you prefer, Greek yogurt can be used instead of cottage cheese for a tangier flavor.
- Adjust the amount of cayenne or chili flakes in the hot honey drizzle to suit your spice tolerance.
- Roast the sweet potatoes until they are fork-tender and slightly browned for the best texture and sweetness.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
