Hot Honey Beef & Sweet Potato Bowls with Cottage Cheese

• 40 min total
• 20 min hands-on
• Serves 4
• 650 kcal
• 49 g protein

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Ingredients

• 2 sweet potatoes, large, scrubbed and cut into ¾-inch cubes
• 2 tbsp olive oil
• 3 tbsp honey
• ½ tsp red pepper flakes
• 1½ lb lean ground beef (93%)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1½ cups cottage cheese
• 1 avocado, large, diced
• 3 green onions, thinly sliced
• salt
• black pepper

Method

1. Heat the oven to 425°F (220°C). Toss the sweet potatoes with 1 tbsp of the olive oil and ½ tsp salt on a large rimmed baking sheet, spread them out and roast 25–30 minutes, flipping halfway, until tender inside and caramelized at the edges.
2. Make the hot honey: warm the honey and red pepper flakes in a small saucepan over low heat for 1–2 minutes, until runny, then take it off the heat and let it infuse.
3. Heat the remaining 1 tbsp oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned and no pink remains, 6–8 minutes (160°F / 71°C). Stir in the chili powder, cumin, garlic powder, ½ tsp salt, a few grinds of pepper and 2 tbsp water and cook 1 minute more, until saucy. Stir in 1 tbsp of the hot honey.
4. Divide the sweet potatoes and beef between bowls. Add a big scoop of cottage cheese and the avocado to each, drizzle with the rest of the hot honey and scatter over the green onions.

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