Viral Hot Honey Ground Beef Bowls
This is my dietitian-approved take on the viral trend, loaded with both plant and animal protein, roasted sweet potatoes, and that irresistible sweet-heat drizzle that ties it all together. It’s ready in 35 minutes and can be customized with your favorite veggies.
Ingredients
Sweet Potato Ingredients:
- 2 medium sweet potatoes, diced into ½-inch cubes (will make ~2 cups)
- 1 tablespoon olive oil
- ½ teaspoon salt
Bowl Ingredients:
- 1 pound lean ground beef, 93/7
- 1 tablespoon taco seasoning
- 1 tablespoon tomato paste
- ¼ cup water
- 1 cup frozen shelled edamame
- 1 cup cottage cheese
- 2 small avocados, sliced
- 2 cups vegetables of your choice, (such as shredded cabbage, diced cucumber, sliced radishes, bell peppers, broccoli, or a mixture*)
- 2 tablespoons hot honey, for drizzling
Instructions
- Preheat oven to 425°F. Toss diced sweet potatoes with olive oil and salt, then spread evenly on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.
- Meanwhile, heat a skillet over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it up with a spatula, until browned and reaches 160ºF. Drain excess grease if needed, then stir in taco seasoning, tomato paste, and water. Cook for another 1–2 minutes until well coated.
- Prepare the edamame using one of these methods:
- Microwave: Place edamame in a microwave-safe bowl with 1 tablespoon of water. Cover loosely and microwave for 1–2 minutes until warmed through.
- Stovetop: Bring a small pot of water to a boil. Add edamame and cook for 2–3 minutes until warmed through, then drain.
- To assemble the bowls, divide roasted sweet potatoes among four bowls. Top with taco-seasoned ground beef, edamame, cottage cheese, avocado slices, and veggies of your choice.
- Top each bowl with a generous drizzle of hot honey before serving.
Notes
*Roasted Veggies Note: If you want to roast your veggies instead of having them raw, toss them with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast at 425°F for 15–18 minutes, until lightly browned and tender. You can roast it on the same pan as the sweet potatoes if there’s room.
Distribution Note: You can eyeball assembling the bowls, but if you want to be more exact, here’s the general breakdown per bowl:
- ½ cup roasted sweet potatoes
- 3 oz (about ¼ pound) taco-seasoned ground beef
- ¼ cup shelled edamame
- ¼ cup cottage cheese
- ½ avocado, sliced
- ½ cup crunchy veggies of your choice
- 1–2 teaspoons hot honey drizzle
Nutrition
Serving: 1servingCalories: 558kcalCarbohydrates: 36gProtein: 46gFat: 26gSaturated Fat: 7gCholesterol: 102mgSodium: 1065mgPotassium: 1330mgFiber: 10gSugar: 15gCalcium: 126mgIron: 5mg
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