Hot Honey Sweet Potato Bowl (Print Version)

Crispy roasted sweet potatoes paired with creamy avocado and cottage cheese, finished with a spicy-sweet hot honey drizzle.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 ripe avocado, sliced

→ Dairy

03 - 1 cup cottage cheese

→ Oils & Seasonings

04 - 2 tablespoons olive oil
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - Salt and black pepper to taste

→ Hot Honey Drizzle

08 - 2 tablespoons honey
09 - 1 teaspoon hot sauce such as sriracha or chili sauce

→ Garnishes

10 - Fresh cilantro or parsley, chopped
11 - Toasted pumpkin seeds or sunflower seeds

# How to Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until sweet potatoes are golden and crispy on the edges.
04 - While sweet potatoes roast, slice the avocado and prepare garnishes.
05 - In a small bowl, mix honey and hot sauce to create the hot honey drizzle.
06 - Divide roasted sweet potatoes between two bowls. Add avocado slices and a generous scoop of cottage cheese to each bowl.
07 - Drizzle with hot honey and sprinkle with optional garnishes. Serve immediately.

# Expert Advice:

01 -
  • The contrast of creamy, spicy, and crispy textures in one bowl keeps every bite interesting and satisfying.
  • It comes together faster than ordering takeout, but tastes intentional enough to serve to guests.
  • Hot honey is the kind of simple trick that makes people think you're a better cook than you actually are.
02 -
  • If your sweet potatoes aren't getting crispy edges, they're probably crowded on the pan—give them space to roast rather than steam, or the texture suffers completely.
  • The hot honey separates if it sits too long, so make it right before you're ready to assemble the bowl or give it a quick stir before drizzling.
03 -
  • Cut your sweet potatoes into uniform cubes so they roast at the same rate and you don't end up with some pieces mushy and others barely cooked.
  • Toast your seeds in a dry skillet for two minutes before using them—this wakes up their flavor and makes them so much better than raw.
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