Hot Honey Sweet Potato Bowl (Printable Version)

Golden roasted sweet potatoes topped with creamy avocado, cottage cheese, and spicy hot honey drizzle.

# 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 Directions:

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 25-30 minutes, turning halfway through, until sweet potatoes are golden and crispy on the edges.
04 - While sweet potatoes roast, slice the avocado and prepare garnishes. In a small bowl, mix honey and hot sauce to create the hot honey drizzle.
05 - Divide roasted sweet potatoes between two bowls. Add avocado slices and a generous scoop of cottage cheese to each bowl.
06 - Drizzle with hot honey and sprinkle with optional garnishes. Serve immediately.

# Expert Advice:

01 -
  • The sweet potatoes get crispy at the edges while staying creamy inside, creating this texture contrast that somehow feels indulgent but genuinely good for you.
  • You can have this ready in 45 minutes from start to finish, which means it fits into real life instead of just weekend cooking plans.
  • Hot honey over cool avocado over warm potatoes creates this temperature play that makes each bite feel different and keeps you interested.
02 -
  • Don't skip turning the potatoes halfway through—the side touching the pan will brown faster, and flipping them gives you even crispiness instead of one flat side.
  • The hot honey tastes completely different once it cools, so drizzle it right before eating, not five minutes early.
  • Sweet potatoes vary wildly in moisture content, so if yours seem super wet after cutting, pat them dry with a paper towel before tossing them in oil or they'll steam instead of roast.
03 -
  • Make the hot honey in larger batches and keep it in a jar—it lasts weeks and suddenly everything from roasted vegetables to popcorn to pizza becomes more interesting.
  • If your sweet potatoes are huge, cut them slightly smaller so they roast faster and more evenly without waiting an extra 10 minutes.
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