Intro:
This is the lunch I keep coming back to as a postpartum mama of two. It’s satisfying, packed with protein and healthy fats, and takes under 2 minutes to assemble if you prep the base ahead. These Hot Honey Beef & Sweet Potato Bowlsare the perfect balance of sweet, spicy, and savory — plus, they’re super blood sugar-friendly and macro-aligned.
This makes 3 hearty servings — perfect for quick lunches during the week!
Ingredients (for 3 servings):
For the beef:
- 1 lb (16 oz) grass-fed ground beef
- 1 cup finely chopped mushrooms
- 1 packet Siete taco seasoning
- Splash of water
For the sweet potatoes:
- 1 large sweet potato, diced (about 2¼ cups total)
- Drizzle of olive oil
- Salt, pepper, ground ginger & turmeric
Toppings (per bowl):
- ⅓ cup Good Culture cottage cheese
- ~¼ cup micro arugula
- ½ avocado
- Drizzle of hot honey
Instructions:
- Cook the beef:
Brown ground beef and mushrooms in a skillet over medium heat. Once cooked through, add Siete taco seasoning and a splash of water. Simmer until fully absorbed. - Roast the sweet potatoes:
Preheat oven to 450°F. Toss diced sweet potatoes with olive oil, salt, pepper, ginger, and turmeric. Roast for 25 minutes, flipping halfway through. - Prep and store:
Divide beef and sweet potatoes into 3 containers (about 5.3 oz beef + ¾ cup sweet potato each). - Assemble each bowl:
When ready to eat, microwave the beef + sweet potato base for 1.5 minutes. Top with:
- ⅓ cup cottage cheese
- ½ avocado
- ~¼ cup micro arugula
- Drizzle of hot honey
Macros (per serving):
Calories: ~570
Protein: ~45g
Carbs: ~29g
Fat: ~34g
Fiber: ~8g
Why I love it:
So easy. So satisfying. So not boring. And yes — the combo of taco-seasoned beef, creamy cottage cheese, sweet potatoes, and hot honey actually works. Try it and see why it’s a new staple!
