About this recipe

A viral-worthy, high-protein power bowl that layers fluffy roasted sweet potato cubes with seasoned ground beef, a creamy cottage cheese dollop, and a drizzle of spicy-sweet hot honey. Bold, satisfying, and surprisingly simple to pull together on a weeknight — this bowl hits every flavor note: savory, sweet, spicy, and rich.

Instructions

1. 1

   Preheat your oven to ![425°F]. Toss the cubed sweet potatoes with olive oil, garlic powder, cayenne pepper, and fine sea salt in a large mixing bowl until evenly coated. Spread in a single layer on a baking sheet — don't crowd them or they'll steam instead of roast. Roast for 25–30 minutes, flipping once halfway through, until the edges are caramelized and the centers are fork-tender.

2. 2

   While the sweet potatoes roast, heat a large skillet over ^[medium-high heat]. Add the lean ground beef and diced white onion. Cook, breaking up the meat with a spatula, for 5–6 minutes until the beef is browned and the onion is softened. Drain any excess fat if needed.

3. 3

   Reduce heat to ^[medium]. Add the minced garlic, paprika, Worcestershire sauce, salt, and black pepper to the skillet. Stir well and cook for another 1–2 minutes until fragrant and everything is well combined. Remove from heat.

4. 4

   Divide the roasted sweet potatoes cubes among four bowls as the base. Spoon the seasoned lean ground beef over the top. Add a generous dollop (about ½ cup) of chilled cottage cheese to each bowl. Drizzle everything with hot honey, then finish with a pinch of red pepper flakes and fresh chives or parsley. Serve immediately.