Hot Honey Sweet Potato Bowl (Printable Version)

Roasted sweet potatoes with crispy edges, creamy avocado, 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

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

# Additional Tips::

01 -
  • Spicy-Sweet Kick: The hot honey drizzle adds an addictive depth to the roasted vegetables.
  • Texture Contrast: Crispy sweet potatoes pair beautifully with smooth avocado and fluffy cottage cheese.
  • Quick & Healthy: A vegetarian and gluten-free meal that comes together in under an hour.
02 -
  • Heat Level: Adjust the hot honey heat level to your taste by varying the amount of hot sauce used.
  • Crispiness: Use parchment paper to prevent sticking and help the potatoes achieve those perfect crispy edges.
  • Meal Prep: Roasted sweet potatoes can be prepared in advance and reheated just before assembly.
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