Hot Honey Beef Bowls with Sweet Potato and Avocado

Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.

A sweet-heat twist on taco night!

These vibrant bowls balance spicy, savory, and sweet in every bite. Smoky ground beef tossed with hot honey sits atop caramelized roasted sweet potatoes, paired with cool slices of creamy avocado and a bright, citrusy pico de gallo.

Finished with a dollop of crème fraîche, this dish is a satisfying, colorful meal that feels both comforting and fresh.

Hot Honey Beef Bowls with Sweet Potato and Avocado

Recipe makes: 4 servings
Prep time: 20 minutes
Cook time: 35 minutes
Difficulty: Easy

Sweet, spicy, and satisfyingly fresh, these Hot Honey Beef Bowls prove that simple ingredients can create bold, balanced flavor in every bite.”

INGREDIENTS
Serves 4

For the roasted sweet potatoes:

• 3 medium sweet potatoes, peeled and cut into ¾-inch cubes
• 1½ Tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp salt
• Freshly ground black pepper, to taste

For the beef:

• 1 lb (450 g) lean ground beef
• 1 Tbsp olive oil (if needed)
• 2 Tbsp taco seasoning (store-bought or homemade)
• 2 Tbsp water

For the pico de gallo:

• 2 cups cherry tomatoes, diced
• ¼ small red onion, finely chopped
• 2 Tbsp fresh cilantro, chopped
• Juice of ½ lime
• Salt, to taste

For the hot honey:

• ¼ cup honey
• 1–2 tsp hot sauce (adjust to taste)

For serving:

• 1 large ripe avocado, sliced
• ½ cup crème fraîche (or sour cream)
• Hot honey, for drizzle

INSTRUCTIONS

1. Roast the sweet potatoes:
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread evenly and roast for 30–35 minutes, flipping halfway through, until golden and tender.
2. Cook the beef:
   In a large skillet over medium heat, add the ground beef (and olive oil if the pan is dry). Cook, breaking it apart with a spoon, until browned and cooked through, about 6–8 minutes.
   Stir in taco seasoning and water; cook another 1–2 minutes to coat the beef evenly. Remove from heat and set aside.
3. Make the hot honey:
   In a small saucepan over low heat, warm the honey until thin and runny. Stir in hot sauce to taste. Remove from heat and let cool slightly — it will thicken as it cools.
4. Prepare the pico de gallo:
   In a small bowl, combine cherry tomatoes, red onion, cilantro, lime juice, and salt. Stir well and let rest for at least 5 minutes for the flavors to meld.
5. Assemble the bowls:
   Divide the roasted sweet potatoes among four bowls. Top with taco-seasoned beef, pico de Gallo, fresh avocado slices
6. Finish and serve:
   Drizzle each bowl with homemade hot honey and add a dollop of crème fraîche. Serve immediately and enjoy the balance of sweet, spicy, and fresh.

Tip: Try using chipotle hot sauce in your honey for a smoky depth, or swap ground turkey for a lighter variation.