Hot Honey Ground Beef and Sweet Potato Bowls

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If you’ve spent any time on food TikTok or Instagram lately, you’ve probably seen some version of these Hot Honey Ground Beef and Sweet Potato Bowls blowing up—and for good reason. They're ridiculously good.

This recipe has quickly become one of my go-to lunches when I want something hearty, spicy-sweet, and loaded with protein.

I usually prep extra ground beef so I can have leftovers for dinner or another meal during the week. It’s just that good.

Before we dive into the steps, if you’re tired of scrambling for meals and wish your week was already planned out for you, I highly recommend checking out the Workweek Lunch Meal Planner.

It’s how I streamline my own weeks, and it’s designed to help you get delicious food on the table fast—without stressing.
Try it here

Let’s make these bowls!

Table of Contents

Ingredients (Makes 4 Bowls)
Instructions
Why I Love This Meal
FAQs
Try It for Yourself
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Ingredients (Makes 4 Bowls)

1 ½ lbs sweet potatoes, peeled and diced into ¼” cubes
Olive oil (light drizzle)
Salt & pepper, to taste
2 lbs 93/7 lean ground beef (you’ll use about 1 lb for 4 bowls, but prepping extra gives you leftovers)
2 tablespoon minced garlic
½ medium onion, chopped
4 tablespoon taco seasoning
2 cups 2% low fat cottage cheese
2 ripe avocados, sliced
4 tablespoon hot honey (or more to taste)

Instructions

Preheat your oven to 425°F.
Roast the sweet potatoes: Spread diced sweet potatoes on a sheet pan, drizzle with olive oil, and season with salt and pepper. Bake for 30 minutes, flipping and re-seasoning halfway through.
Cook the beef: While the sweet potatoes roast, heat a skillet over medium-high. Add garlic and onion, cooking until translucent (about 3-4 minutes).
Add the ground beef. Cook until browned and fully cooked through (about 5-7 minutes), breaking it up as it cooks. Drain excess liquid.
Add taco seasoning and a splash of water. Stir and let it simmer for 1-2 more minutes. Remove from heat.
Assemble your bowls: Divide the roasted sweet potatoes, about 4 oz taco beef, ½ cup cottage cheese, and ½ avocado into each bowl. Drizzle each with 1 tablespoon hot honey and you’re done!

Why I Love This Meal

This one hits every craving—sweet, spicy, creamy, savory—all in one bowl. And the macros are great, especially if you're focused on getting enough protein (like many folks on GLP-1 meds or working toward fat loss).

Cottage cheese may sound unusual, but trust me—it adds the perfect balance.

FAQs

Can I use ground turkey instead of beef?

Absolutely. Ground turkey works great here if you prefer it or are watching saturated fat.

Can I make this dairy-free?

Yes! Swap the cottage cheese for a dairy-free version or just leave it out and add more avocado or a scoop of hummus for creaminess.

How should I store and reheat?

Store everything in airtight containers in the fridge for up to 4 days. When reheating, keep the avocado and hot honey off until after you warm the rest—just microwave the beef, sweet potatoes, and cottage cheese for 60–90 seconds.

Is this freezer friendly?

You can freeze the cooked beef and sweet potatoes, but I recommend adding fresh cottage cheese, avocado, and hot honey after reheating for the best flavor and texture.

Try It for Yourself

If you’ve been feeling bored with your meal prep, this is the recipe that’ll pull you out of the slump. It’s simple, full of flavor, and incredibly satisfying. You’ll definitely want to make this one again and again.

Looking for more structure in your week? Click here to check out the Workweek Lunch Meal Planner—it’s the tool I rely on to make eating well feel easy.

Let me know if you make these beef bowls—I’d love to hear what you think!

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