I still remember the first time I drizzled hot honey over browned beef and roasted sweet potatoes — the sticky, spicy-sweet hit turned a humble bowl into something unforgettable. This Ground Beef Hot Honey Bowl is a fast, comforting meal that balances savory, sweet, and bright flavors. It’s perfect for weeknight dinners when you want something satisfying without fuss, and it scales easily for family meals or meal prep.
Why you’ll love this dish
This bowl combines pantry-friendly ingredients into a bold, balanced meal. It’s quick to pull together, budget-conscious (ground beef and rice stretch a long way), and kid-friendly if you tone down the heat. The roasted sweet potatoes add natural sweetness and texture while the hot honey glazes the beef for a glossy, spicy finish. Make it on busy nights, for casual entertaining, or whenever you need a one-bowl dinner that feels special.
“Sweet-roasted potatoes and sticky hot honey make every bite sing — like a weeknight dinner that got an upgrade.”
The cooking process explained
Before you start, here’s the simple flow so you know what to expect:
- Roast cubed sweet potatoes tossed with olive oil and spices until tender and lightly caramelized.
- Brown ground beef in a skillet and season with garlic powder, smoked paprika, cumin and salt.
- Stir hot honey into the cooked beef so it forms a shiny, spicy glaze.
- Build bowls with warm white rice, the hot honey beef, roasted sweet potatoes, sliced avocado and fresh cilantro.
This roadmap helps you time things: pop the potatoes into the oven first, then cook the beef while they roast, and assemble everything warm.
What you’ll need
- 1 lb Ground beef
- 2 Sweet potatoes, medium
- 2 cups White rice, cooked
- 3 tbsp Honey, hot
- 1 Avocado, ripe
- 1/4 cup Cilantro, fresh
- 2 tbsp Olive oil
- 2 tsp Garlic powder
- 1 tsp Paprika, smoked
- 1 tsp Cumin
- Salt and pepper, to taste (pantry staples)
Notes: If you prefer milder heat, use regular honey mixed with a touch of chili flakes or a milder spicy honey. Swap white rice for brown rice or cauliflower rice for a lower-carb option.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Peel (optional) and cut the sweet potatoes into cubes. Toss them with 2 tablespoons olive oil, smoked paprika, cumin, and a pinch of salt. Spread the cubes in a single layer on a baking sheet. Roast for 25–30 minutes, turning once, until tender and slightly caramelized.
- While the potatoes roast, heat a skillet over medium. Add the ground beef and break it up with a spoon. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if needed.
- Season the beef with garlic powder, a little salt, and freshly cracked pepper. Stir well to combine.
- Lower the heat and pour in the hot honey. Stir until the beef is evenly coated and the honey is warmed through, forming a glossy glaze — about 1–2 minutes. Taste and adjust seasoning.
- To assemble bowls, divide the cooked white rice between bowls. Top with the hot honey ground beef and roasted sweet potatoes. Add sliced avocado and sprinkle with chopped cilantro. Serve immediately while warm.
Best ways to enjoy it
Serve bowls warm with lime wedges for a bright lift and extra cilantro for freshness. Add crunchy elements like toasted pumpkin seeds or thinly sliced radishes for texture contrast. For a full plate, pair with a simple green salad or a crisp slaw to cut the richness. If guests like extra heat, offer a hot sauce on the side.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in airtight containers for up to 3–4 days. Keep rice and toppings separate if you want the best texture.
- Freezer: Freeze portions (without avocado) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over medium-low or in the microwave until steaming hot. Aim for 165°F (74°C) internal temperature for safety. Add a splash of water when reheating rice to restore moisture. Add avocado fresh after reheating.
Pro chef tips
- Cut sweet potatoes to uniform size so they roast evenly.
- Don’t overcrowd the baking sheet — give cubes room to brown.
- If your beef releases a lot of fat, drain it to keep the hot honey from becoming greasy.
- Stir the honey in off high heat to prevent scorching. Warm honey blends best with hot beef for a silky consistency.
- Taste as you go: adjust salt, honey, and heat to your preference.
Creative twists
- Swap the ground beef for ground turkey or a plant-based crumbled protein for a different dietary profile.
- Use brown rice, quinoa, or farro for nutty texture.
- Add roasted corn, black beans, or pickled onions for Southwestern flair.
- Top with a fried egg for a brunch-friendly version.
- Mix lime zest into the hot honey before tossing with beef for a citrusy lift.
Common questions
Q: How long does this take to make?
A: Active hands-on time is about 20 minutes; total time (including roasting) is roughly 35–40 minutes.
Q: Can I make this ahead for meal prep?
A: Yes. Roast sweet potatoes and cook the beef ahead. Store components separately and assemble bowls each day. Avocado is best sliced fresh.
Q: Is hot honey very spicy?
A: Heat varies by brand. If you prefer less spice, use regular honey and add a pinch of chili flakes to taste.
Q: Can I freeze the complete bowls?
A: Freeze the beef and sweet potatoes (without avocado and fresh herbs). Rice freezes okay, but texture may change slightly. Thaw overnight before reheating.
Q: What’s the safest way to reheat leftovers?
A: Reheat until steaming hot and reach 165°F (74°C). Add a splash of water when reheating rice to prevent dryness.
Conclusion
If you want the original inspiration for a hot honey and ground beef bowl, check out this version for ideas and technique: Viral Hot Honey Ground Beef Bowls – Jar Of Lemons.
Print
Ground Beef Hot Honey Bowl
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: N/A
Description
A fast, comforting meal balancing savory, sweet, and bright flavors with roasted sweet potatoes and hot honey glazed beef.
Ingredients
- 1 lb Ground beef
- 2 Sweet potatoes, medium
- 2 cups White rice, cooked
- 3 tbsp Hot honey
- 1 Avocado, ripe
- 1/4 cup Fresh cilantro
- 2 tbsp Olive oil
- 2 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Cumin
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel (optional) and cut sweet potatoes into cubes. Toss with 2 tbsp olive oil, smoked paprika, cumin, and salt. Roast for 25–30 minutes until tender.
- In a skillet, brown ground beef for 6–8 minutes. Drain excess fat.
- Season beef with garlic powder, salt, and pepper. Stir in hot honey until glazed.
- Assemble bowls with cooked rice, hot honey beef, roasted sweet potatoes, sliced avocado, and cilantro. Serve warm.
Notes
For milder heat, use regular honey with chili flakes or milder spicy honey. Store leftovers properly and reheat to 165°F.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican