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Roasted sweet potatoes beef cottage cheese with hot honey drizzle.

Hot Honey Sweet Potato Bowl Recipe

Roasted sweet potatoes beef cottage cheese with hot honey drizzle. Protein-packed American main bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 3 lb sweet potatoes 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp salt
For the Beef and Cheese
  • 1 lb ground beef
  • 1 cup cottage cheese drained
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 tsp salt
  • ½ tsp black pepper
For the Hot Honey
  • ¼ cup honey
  • 1 tbsp hot sauce
  • 1 tbsp butter

Equipment

  • Baking sheet
  • Skillet
  • Measuring cups & spoons
  • Tongs

Method
 

  1. Preheat oven 425°F. Toss sweet potato cubes with olive oil, paprika, cumin, salt on baking sheet using measuring spoons. Spread single layer. Roast middle rack 25 minutes, flip tongs halfway till caramelized edges.
  2. Heat skillet medium. Add ground beef, onion, garlic using wooden spoon. Break crumble, cook 8 minutes till browned no pink. Drain fat if needed. Season salt, pepper from measuring spoons.
  3. Melt butter in small pot with measuring spoon. Stir honey, hot sauce till bubbly 1 minute. Pull heat, cool slight thick.
  4. Spoon cottage cheese into fine mesh strainer over bowl. Press gentle spoon to drain whey 5 minutes for thick texture.
  5. Divide roasted sweet potatoes into 4 bowls using tongs. Spoon beef mix over even. Quenelle cottage cheese dollops with spoon backs. Drizzle hot honey zigzags from spoon.

Notes

  • Drain cottage cheese well or watery bowls. Adjust hot sauce for heat prefs.
  • Swap beef for turkey or lentils vegan style.
  • Meal prep: store components separate, assemble cold or reheat 350°F 10 minutes.