Description

These High-protein Beef & Sweet Potato Bowls combine tender, flavorful beef mince with sweet, caramelized roasted sweet potatoes, creamy avocado, and cottage cheese, all brought together with a spicy-sweet hot honey drizzle. This wholesome and satisfying dish balances protein, healthy fats, and complex carbs for a nutrient-packed meal perfect for lunch or dinner.

Ingredients

Scale

For the Beef & Sweet Potato Bowls

500g beef mince
400g sweet potatoes, peeled & diced
1 avocado, diced
2 tbsp olive oil
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
200g cottage cheese
2 tsp toasted sesame seeds
Fresh coriander, roughly chopped (optional)
Sea salt, to taste
Freshly ground black pepper, to taste

For the Hot Honey

⅓ cup honey
1 tsp Korean gochugaru chili flakes

Instructions

Roast the Sweet Potatoes: Preheat the oven to 200°C (400°F). Toss the diced sweet potatoes with 1 tablespoon of olive oil, sea salt, and freshly ground black pepper. Spread them out evenly on a lined baking tray. Roast for 20-25 minutes until they are golden and caramelized, turning once halfway through for even cooking.
Cook the Beef: Heat the remaining tablespoon of olive oil in a large frying pan over medium-high heat. Add the beef mince and break it up with a spatula as it cooks. Once the beef begins to brown, stir in the gochujang and pour in the soy sauce. Stir well to coat the beef, letting it simmer for 3 more minutes until the mixture is glossy and well combined. Remove from heat.
Make the Hot Honey: In a small saucepan over low heat, gently warm the honey with the Korean gochugaru chili flakes for 1-2 minutes until the honey bubbles and froths slightly. Remove from heat and let it cool for about a minute before using.
Assemble the Bowls: Divide the roasted sweet potatoes and beef mixture between serving bowls. Add cottage cheese and diced avocado to each bowl. Drizzle generously with the spicy hot honey and sprinkle with toasted sesame seeds. Garnish with fresh coriander if desired. Serve immediately and enjoy!

Notes

You can substitute beef mince with ground turkey or chicken if preferred.
Adjust the amount of gochujang and chili flakes to suit your spice tolerance.
For a dairy-free version, replace cottage cheese with a vegan alternative or omit it.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
To make this dish gluten-free, use tamari or a gluten-free soy sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Korean-inspired

Keywords: beef mince recipe, sweet potato bowl, high protein meals, Korean inspired bowl, healthy dinner, sweet potato beef bowl, spicy honey drizzle, easy weeknight dinner