Ingredients
Scale
- 1 lb ground beef (80/20 blend)
- 2 medium sweet potatoes, cubed
- 3 tablespoon hot honey (divided use)
- 2 tablespoon olive oil
- 2 teaspoon 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 edges crisp.
- 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 coating.
- Assemble bowls with rice, beef, roasted sweet potatoes, and avocado. Drizzle with remaining hot honey and garnish with cilantro.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the microwave or skillet.
- For a healthier option, use cauliflower rice.
- Freezing is not recommended due to avocado texture changes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Skillet Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 80mg