You’ve Gotta Try This Sweet Potato Beef Bowl With Hot Honey And Cottage Cheese

You know how sometimes you get bored out of your mind with meal planning? That was me last winter, staring at a sweet potato and half a tub of cottage cheese and thinking, 'well, I’ve cooked more creative things in my sleep!' But—after a couple of attempts, a rogue spicy honey incident, and a cheese debate with my neighbor, this Sweet Potato Beef Bowl with Hot Honey and Cottage Cheese was born. Seriously, it’s become one of those dishes that saves me from just ordering chips and curry sauce on a lazy Friday. And I gotta say, it always hits the spot.

Why You'll Love This: Or, Why I Keep Making It (Even When I’m Tired)

I make this when I’ve got ground beef lurking in the freezer, and I’m craving something cozy but not dull; my kids go absolutely bonkers for the sweet-spicy combo (still baffled that they like cottage cheese now, honestly). And the best part? Fast cleanup if you’re not feeling ambitious. But, once, I forgot to roast the potatoes long enough—don’t do that unless you like chewing your dinner for ten years. Still tasty though…

What You’ll Need (Substitutions + My Grandma’s Favorite Swap)

1 large sweet potato, peeled and diced (Russets work in a pinch, or even a pumpkin if, for some reason, the store only has that—don’t ask)
250g (about half a pound) ground beef (or turkey if you’re feeling virtuous; don’t tell my dad but I’ve also used crumbled sausage and it’s lush)
1 small red onion, finely chopped (yellow’s fine if that’s what you have, just a bit more pungent)
2 cloves garlic, minced (but hey, garlic powder does the job when you’re running on fumes)
1 tablespoon olive oil (sometimes I just use the drippings from the beef, shhh!)
1 teaspoon smoked paprika (if you don’t have it, regular paprika is alright but smoked is magic)
½ teaspoon ground cumin (optional—sometimes I forget it, doesn’t ruin anything)
2 handfuls spinach leaves (I’ve tossed in kale or arugula in moments of desperation; you do you)
Cottage cheese, as much as your heart desires (full-fat, low-fat… in truth, I just use whatever’s on sale)
Hot honey (storebought is fine—I use Mike’s Hot Honey here—but homemade just means mix regular honey with chili flakes and a touch of vinegar)
Salt and black pepper

How To Make It: Mostly By Eye, But Here’s The Gist

Roast the sweet potatoes. Preheat your oven to 425°F. Toss diced sweet potato with a splash of olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, giving them a shake halfway through. They should be soft with those lovely crispy edges. (If you get distracted and overcook them a bit, it’s still totally fine—char makes it interesting!)
Cook the beef and veggies. While the potatoes roast, heat a skillet over medium-high heat, add a little oil if you feel like it, then add beef, onion, and garlic. Stir and break up the meat, season with salt, pepper, smoked paprika, and cumin. Cook till browned and everything smells amazing. (This is where I usually sneak a taste, and maybe another just to, you know, check for poison.)
Wilt the greens. When the beef’s done, toss in the spinach. Stir a bit until just wilted. If you forget and overdo it, you basically get spinach mush, which is… fine. Honestly, I don’t mind.
Build your bowl. Layer up: roasted sweet potatoes on the bottom, beef-spinach mixture next, then a big old scoop of cottage cheese. (I go generous, but you do what feels right!)
Drizzle with hot honey. Here’s the fun bit—zig-zag your hot honey over the top. Don’t be shy. But don’t absolutely drown it either, unless you want a sugar rush to the moon.
Finish and eat. I usually crack on more black pepper, maybe some fresh parsley if I remember, and then dig in while the bowl’s still warm. Socks get knocked off, every time.

Things I’ve Learned (Usually The Hard Way)

Don’t skimp on the roasting time for the potatoes—undercooked sweet potato is the pits
I tried to make this with cold beef once because I was impatient and it just tasted weird; actually, best to wait for it to be properly warm
Hot honey keeps forever, but don’t store it near your tea unless you want spicy tea by mistake

Variations (The Good, The Bad, And The Slightly Odd)

Tried quinoa instead of sweet potato once—more virtuous but not nearly as satisfying, in my honest opinion
Used feta instead of cottage cheese: surprisingly, I liked it! But the kids weren’t keen
Bonus: roasted Brussels sprouts instead of spinach. Don’t. Just... don’t. Learned that the hard way

Equipment: What You Actually Need (And Workarounds)

Baking sheet for roasting potatoes (if you're out, use a large oven-safe pan, or even a cast iron if that's all you've got)
Large skillet or frying pan (though that old soup pot lurking in the cupboard? Does the trick in a pinch, trust me)
Ugly old spatula (or wooden spoon, but I broke mine last week so…)

Sweet Potato Beef Bowl with Hot Honey and Cottage Cheese Recipe

Storing Leftovers (If You Even Have Any!)

Pop whatever’s left into an airtight container and it keeps fine in the fridge for up to 2 days—though honestly, in my house it never lasts more than a day! Just microwave or toss back in a pan to reheat. Actually, I think it tastes even better the next day, cos the flavors do their thing overnight.

How I Like To Serve It

I love this with some extra chopped scallions or a quick side salad (okay, sometimes just a handful of cherry tomatoes—close enough). If it’s Sunday, I’ll crumble a bit of blue cheese on mine for a treat. The kids like theirs with tortilla chips for dunking, which is frankly genius.

Pro Tips From My Messy Kitchen

I once rushed the potato roasting step—regretted it for sure. You really want them soft inside, a little bit caramelized.
Don’t try to swap in Greek yogurt for the cottage cheese unless you actually like Greek yogurt that much. It’s not quite the same creamy vibe.
Don’t overthink the toppings. Seriously, sometimes simple is best.

FAQ - You Asked, I Fumbled Through

Can I use a different meat? For sure! Ground turkey or even lentils if you want to go veggie (I’ve tried lentils - it’s decent, but real beef is tastier, in my book)

How spicy is the hot honey? Good question. Mine is probably medium heat, but you can totally control it based on how much chili you throw in. My mate Mark likes it nuclear; I can’t handle that madness.

What if I don’t like cottage cheese? Eh, swap it out (no big deal)—go for feta, ricotta, or even a dollop of hummus. No harm, no foul.

Do I have to roast the sweet potatoes? Technically, you could microwave them in a rush, but you don’t get those golden, crispy bits. Just my two pence.

Where do you get hot honey? Loads of places nowadays, or just swing by this recipe and make your own!

How much does this serve? Depends on hunger levels! It’s about 2-3 bowls for normal appetites (but there’ve been times when I’ve eaten the lot, not gonna lie).

(Random thought: Once, I tried making this for a friend post-yoga class, but we ended up ordering pizza after a kitchen disaster involving setting off her smoke alarm. To this day, sweet potato brings back memories of our epic culinary fail, but you know, it’s the trying that counts.)

Sweet Potato Beef Bowl with Hot Honey and Cottage Cheese Recipe