Ingredients
Bowls
- 1 1/2 pounds orange sweet potatoes 680 g, peeled and cut into even 1/2-inch cubes
- 1 tablespoon olive oil 13.5 g
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper divided
- 1 pound 93% lean ground beef 454 g
- 1 teaspoon chili powder mild American-style spice blend
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup water 60 ml
- 1 cup 2% cottage cheese about 220 g
- 1 medium ripe avocado about 150 g edible flesh, sliced
- 1 tablespoon hot honey about 21 g total; divided among the four bowls
Equipment
- Rimmed half-sheet baking pan
- Large 12-inch skillet
- Knife and cutting board
- Measuring cups and spoons
- Spatula
- Instant-read food thermometer
- Four serving bowls
Instructions
- Preheat the oven to 425°F. Set out a rimmed half-sheet pan. Peel and cut the sweet potatoes into even 1/2-inch cubes.
- Toss the sweet potatoes on the pan with the olive oil, half the salt and half the black pepper. Spread in one layer with space between pieces. Roast for 25–30 minutes, turning after 15 minutes, until fork-tender with browned edges.
- While the potatoes roast, heat a large skillet over medium-high heat. Add the beef and cook for 7–9 minutes, breaking it into small crumbles, until browned and cooked through to 160°F. Drain pooled fat.
- Stir the chili powder, cumin, smoked paprika, garlic powder and remaining salt and pepper into the beef. Add the water and simmer for 2–3 minutes, stirring, until the seasoning coats the crumbles and the liquid mostly evaporates.
- Divide the roasted sweet potatoes and warm beef among four bowls. Add one-quarter of the cottage cheese and avocado to each, keeping the cottage cheese beside the warm components. Drizzle each bowl with one-quarter of the hot honey and serve promptly.
Nutrition
Serving: 1of 4 bowlsCalories: 471kcalCarbohydrates: 44.1gProtein: 33.1gFat: 18.2gFiber: 7.6g
Video
Notes
Timing: The beef cooks while the potatoes roast. Potato roasting time varies with the cube size and oven; tenderness and browned edges are the final cues.
Storage: Refrigerate the cooked beef and potatoes in shallow containers within 2 hours, or 1 hour above 90°F. Keep dairy and avocado separately chilled. Use cooked components within 3–4 days and reheat to 165°F before adding cool toppings.
Nutrition: Approximate per bowl with the stated weights, 93% lean beef, 2% cottage cheese and measured honey. Calculated from USDA reference foods for the main ingredients; small spice contributions are not modeled. Hot honey is modeled as honey; brands, drained fat and substitutions change values.
Cost: An illustrative US retail estimate for amounts used, based on October 2026 price examples and prorated pantry assumptions. Excludes tax, energy, unused package contents and extra toppings or sides.
Video: Julie Deru demonstrates roasted sweet potatoes with taco-seasoned ground beef, cottage cheese, avocado and hot honey. This card specifies its own quantities, a modest honey portion and a measured seasoning mix; follow the card's amounts and temperature checks.
