Hot Honey Beef Bowl with Charred Sweet Potatoes and Arugula
By Emma Collins
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Use 90/10 ground beef to give the dish flavor and beef flavor without excess fat; 90/10 ground beef is one ingredient in a Hot Honey Beef Bowl. Other ingredients in a Hot Honey Beef Bowl are charred sweet potatoes, arugula, avocado, pickled onions, and lime.
Sweet potato cubes add a savory element to the dish and are roasted in avocado oil and sea salt and black pepper. Honey coats and sweetens the cubes. Seasonings added to beef cubes include sriracha and garlic powder and smoked paprika. Arugula, avocado, and pickled red onion, and lime juice are served as toppings and sides, adding bitterness and other cooling flavors to balance the sweetness of the coating.
Potatoes should be fully cooked and tender when prodded with a fork. Beef should be browned in a 12-inch pan without overcrowding and turning or moving while cooking. Overcrowding and turning the meat in a pan while cooking will cause the meat to steam. Lowering the heat before adding honey will help prevent burning of the glaze.
Add roasted potatoes and sweetened beef and other toppings to each bowl. Store unused portions of dish ingredients separately from the arugula, avocado, and onions. Reheat the beef and potatoes for serving to help keep arugula and avocado fresh-tasting.
Why this recipe works
- Lean 90/10 ground beef adds protein and other flavors to the chili and lowers the fat content of the recipe, helping the honey glaze adhere to the ground beef.
- Sweet potatoes add sweetness and depth of flavor to the spicy sriracha and texture from both cooked and softer sweet potato pieces.
- Honey is added to the cooking pot after the beef has browned. A small amount of honey can be used to make the dish shiny without burning the honey in the cooking pot.
- Spicy arugula and sour pickled red onions and lime add brightness to other ingredients, including beef and avocado, in each serving.
- Avocado adds a creamy element to the dish to balance flavors and textures from the beef and potatoes using one fresh ingredient.
- Ingredients in this recipe include typical spices and fresh produce from your pantry. Avocado oil is used to prepare sweet potatoes at high roasting temperatures without overwhelming their flavor.
Ingredients
- •2 large sweet potatoes (500g, cubed into ½-inch pieces)
- •2 tbsp avocado oil (30ml)
- •½ tsp sea salt (3g)
- •¼ tsp black pepper (1g)
- •1 lb lean ground beef (450g, 90/10)
- •1 tbsp olive oil (15ml)
- •3 tbsp honey (45ml)
- •1 tbsp sriracha (15ml)
- •1 tsp garlic powder (5g)
- •½ tsp smoked paprika (3g)
- •½ tsp salt (3g)
- •1 medium avocado (150g, sliced)
- •2 cups fresh arugula (60g)
- •¼ cup pickled red onions (40g)
- •1 tbsp lime juice (15ml)
Instructions
- 1
Set the oven to 400°F (200°C).
- 2
Toss the cubed sweet potatoes with avocado oil, sea salt, and black pepper on a parchment-lined baking sheet.
- 3
Spread the sweet potatoes in a single layer.
- 4
Roast for 20–25 minutes, flipping once halfway through, until the edges are charred and the centers are fork-tender.
- 5
Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers but does not smoke.
- 6
Add the ground beef, press it down firmly with a spatula, and sear without stirring for 3–4 minutes until a deep mahogany crust forms on the bottom.
- 7
Break the beef into crumbles and cook for another 3–5 minutes until no pink remains.
- 8
Reduce the heat to medium and stir in the honey, sriracha, garlic powder, and smoked paprika.
- 9
Toss the beef for 2 minutes, until the sauce thickens into a glossy coating that clings to the meat.
- 10
Divide the roasted sweet potatoes among four bowls.
- 11
Top each bowl with glazed beef, arugula, avocado slices, and pickled red onions.
- 12
Squeeze fresh lime juice over the bowls right before serving.
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