Ingredients
Scale
- 1 lb ground beef (80/20 blend)
- 2 medium sweet potatoes, cubed
- 3 tablespoons hot honey (divided use)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder (divided use)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 2 cups cooked white rice (or cauliflower rice)
- 1 ripe avocado, sliced
- Fresh cilantro for garnish
Instructions
- Preheat oven to 425°F. Toss sweet potatoes with olive oil, smoked paprika, and half the garlic powder. Roast for 25 minutes.
- Brown ground beef in a skillet over medium-high heat until fully cooked and slightly crispy. Drain excess fat.
- Season beef with cumin, salt, pepper, and remaining garlic powder.
- Stir half the hot honey into the cooked beef for a sticky glaze.
- Assemble bowls with rice, beef, roasted sweet potatoes, and sliced avocado.
- Drizzle remaining hot honey on top and garnish with fresh cilantro.
Notes
- For extra heat, add red pepper flakes to the beef.
- Use cauliflower rice for a low-carb option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop & Roasting
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg