Hot Honey Beef Bowls with Sweet Potato and Cottage Cheese
By Felix Grant
Prep
5 min
Cook
20 min
Total
25 min
Servings
2
Level
Easy
Lean beef mince with 5% fat is what I buy for these hot honey beef bowls because it browns with taco seasoning without leaving a greasy pan. The beef sits over crisp sweet potato chunks with cottage cheese, avocado, tenderstem broccoli, and sweet-spicy hot honey (the cool cottage cheese is good against the heat).
I use homemade hot honey when I have it, and it takes less than 15 minutes to make, though bought hot honey works too. The sweet potatoes need an even layer in the air fryer basket and a toss halfway through, or the chunks cook unevenly, and while they run I cook the mince on medium-high until it's brown and caramelising at the edges. I pull it off the heat then, before the edges go dark.
Full fat cottage cheese has the softest texture beside the hot beef, and a ripe avocado cools the bowl. If I'm packing a cold lunch, I change the broccoli for salad leaves, and the bowl works cold for work or school with the honey drizzled over just before I eat.
When the air fryer is busy, spread the chunks in one layer on a baking sheet at 200C / Fan 180C / Gas Mark 6 / 392F, turn them halfway, and roast for 20-25 minutes until crisp. I steam the tenderstem for 3-4 minutes, though the final five minutes in the air fryer gives it charred edges (I like those bits).
Why you'll love this recipe
- Lean 5% beef takes on the taco seasoning and browns with caramelised edges in the pan.
- Sweet potato chunks turn crisp in the air fryer, then catch the hot honey as you eat.
- Full fat cottage cheese gives the warm bowl a creamier spoonful beside the mince.
- Ripe avocado cools the spicy beef, and it's easy to divide between two bowls.
- Tenderstem broccoli adds green veg and gets charred, crunchy tips if it finishes in the air fryer.
- With gluten free taco seasoning, the finished bowls are gluten free.
Ingredients
- •2 tbsp hot honey
- •250 g lean beef mince (5% fat)
- •0.5 pack taco seasoning (approximately 2 tbsp, gluten free)
- •200 g full fat cottage cheese
- •500 g sweet potato
- •200 g tenderstem broccoli
- •1 medium avocado (ripe)
- •1 tsp salt
- •1 tsp smoked paprika
- •olive oil spray
Instructions
- 1
Peel the sweet potatoes and cut them into bite-size chunks.
- 2
Toss the sweet potato chunks with a little olive oil, salt, and smoked paprika.
- 3
For the air fryer method, arrange the sweet potatoes in one even layer in the basket and air fry at 200C for 15-20 minutes, tossing halfway through, until crisp.
- 4
For the oven method, heat the oven to 200C / Fan 180C / Gas Mark 6 / 392F, arrange the sweet potatoes in one even layer on a baking sheet, and roast for 20-25 minutes, turning halfway through, until crisp.
- 5
Heat a frying pan over medium-high heat with a little olive oil spray.
- 6
Add the beef mince and taco seasoning to the hot pan.
- 7
Break up the meat with a spatula and fry until brown and starting to caramelise at the edges, then remove from the heat.
- 8
Steam the tenderstem broccoli over a pan of hot water for 3-4 minutes, or add it to the air fryer for the final 5 minutes with the sweet potatoes.
- 9
Divide the beef mince, sweet potatoes, tenderstem broccoli, sliced avocado, and cottage cheese between two bowls.
- 10
Drizzle each bowl with 1-2 tbsp hot honey and serve straight away.
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