Viral Sweet Potato Beef Bowls

These viral bowls check all my boxes: savory, sweet, creamy, a little spicy, and actually filling. Roasting the sweet potatoes and broccoli gives everything those crispy edges, and a drizzle of hot honey at the end pulls it all together!

I make a double batch most weeks and just change up the toppings depending on my mood or what needs to be used up in the fridge. Some days it’s pickled onions and cabbage slaw. Other days, it’s extra avocado and jalapeños. The base is solid enough to support whatever you throw at it.

And while the original version from TikTok is great, I always bulk up the veggies. Adding roasted cauliflower or Brussels sprouts makes it even better. More veggies, more texture, more leftovers!

Before You Get Started

Here are a few things worth knowing before you start cooking, so everything goes smoothly.

• Cut the sweet potatoes into small cubes: Smaller cubes roast faster and get better browning around the edges.
• Don’t crowd the pan: If your sheet pan is too packed, the vegetables will steam. Use two pans or roast in batches if needed.
• Swap the protein: If you don't want to use lean ground beef, you can swap it with ground turkey, ground pork, or even ground chicken if you want!
• Adjust the hot honey: It can sneak up on you. Start light and let people drizzle more at the table. You can also use regular honey if you're not a fan of hot honey!

How to Make Viral Sweet Potato Beef Bowls

Here’s a quick overview of how to pull this recipe together step-by-step.

1. Roast the Sweet Potatoes

Toss cubed sweet potatoes with olive oil and taco seasoning. Spread on a lined baking sheet and roast at 425°F for 15 minutes.

2. Add the Broccoli

Flip the sweet potatoes and push them to one side. Toss broccoli with oil and seasoning, then add to the other side of the pan. Roast everything together for another 15 minutes.

3. Cook the Ground Beef

While the vegetables roast, brown the ground beef in a skillet with taco seasoning. Break it up as it cooks until fully browned and a little crispy in spots.

4. Assemble the Bowls

Add sweet potatoes, broccoli, and ground beef to each bowl. Top with creamy cottage cheese, avocado, hot honey, chopped cilantro, and a squeeze of lime. Add any optional toppings you like.

Recipe Tips and Tricks

Here are the best tips and pro tricks to help this recipe turn out perfectly every time.

• Roast your vegetables properly: Use high heat and don’t crowd the pan to ensure caramelized edges instead of steamed, soggy pieces.
• Use full-fat cottage cheese: The added richness makes the bowls feel more satisfying and helps balance the heat and sweetness.
• Upgrade your toppings: Add pickled red onions or quick slaw for extra crunch and acidity - both balance the richness of the beef and the sweetness of the potatoes.
• Try hot sauce + honey: If you don’t have hot honey, mix your favorite hot sauce with a drizzle of honey. You can control the heat level exactly.
• Make it a meal prep powerhouse: Portion into containers with toppings stored separately. Add fresh lime, avocado, and hot honey just before eating to keep the texture fresh.

Storage & Reheating

Here’s how to store, reheat, and enjoy your leftovers.

• Store leftovers in the fridge: Let everything cool completely, then store roasted veggies and beef in airtight containers for up to 4 days.
• Freeze for later: Freeze cooked meat and vegetables in separate containers for up to 2 months. Leave out toppings like avocado or cottage cheese until serving.
• Reheat gently: Reheat in a skillet or microwave, adding a splash of broth or water if the meat or potatoes seem dry.
• Use up leftovers: Tuck them into a quesadilla, spoon into lettuce wraps, or stir into scrambled eggs for a high-protein breakfast hash.