Hot Honey Sweet Potato Bowl (Printable)

Roasted sweet potatoes with crispy edges paired with creamy avocado, cottage cheese, and spicy-sweet hot honey drizzle for a vibrant, satisfying meal.

# 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

→ Garnishes

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

# Step-by-Step:

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 golden and crispy on the edges.
04 - While sweet potatoes roast, slice the avocado and prepare garnishes.
05 - In a small bowl, combine honey and hot sauce to create the 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 -
  • It comes together in under an hour and tastes far more sophisticated than the effort suggests.
  • The contrast of crispy, soft, creamy, and spicy in one bowl keeps every bite interesting.
  • It's vegetarian and gluten-free without feeling like you're missing anything.
02 -
  • Don't skip the halfway stir; potatoes in the same position will brown unevenly and some pieces will stay pale.
  • The hot honey thickens as it cools, so drizzle it while it's still warm or it becomes hard to work with.
03 -
  • Roast your sweet potatoes the day before and eat this bowl cold as a salad; it's just as good and sometimes even better.
  • Toast your own pumpkin seeds in a dry skillet for 3-4 minutes if you buy them raw; the flavor difference is worth those few minutes.
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