Save The first time I drizzled hot honey over roasted sweet potatoes, I was standing in my kitchen on a Tuesday night, tired and hungry, staring into a nearly empty fridge. I had sweet potatoes, cottage cheese, and half an avocado, which felt like the beginning of nothing until I remembered a jar of honey in the pantry and a bottle of sriracha in the door. What happened next turned into my favorite weeknight meal, one that feels both indulgent and wholesome at the same time. The crispy, caramelized edges of the sweet potatoes against the cool creaminess of the cottage cheese, finished with that sweet heat, it just works.
I made this for my sister when she visited last fall, and she texted me three days later asking for the recipe again because she forgot to write it down. She said she loved how the cottage cheese cooled down the spice from the hot honey, and how the avocado made everything feel more complete. Now every time she comes over, she asks if were having the sweet potato bowls, and honestly, I never get tired of making them.
Ingredients
- Sweet potatoes: Go for medium sized ones so the cubes roast evenly, and dont skip peeling them because the skins can get chewy in the oven.
- Avocado: A ripe avocado is key here, it should yield gently when you press it, and it adds that buttery contrast to the roasted sweetness.
- Cottage cheese: This might sound unexpected, but its creamy, tangy, and packed with protein, I use full fat for the best texture.
- Olive oil: Use enough to coat the sweet potatoes well so they crisp up instead of steaming.
- Smoked paprika: This adds a subtle smokiness that makes the sweet potatoes taste almost like they came off a grill.
- Garlic powder: A little goes a long way, and it deepens the savory side of the dish.
- Honey: The base of your hot honey, choose a good quality honey because youll really taste it.
- Hot sauce: Sriracha works great, but any chili sauce you love will do, just adjust to your heat preference.
- Cilantro or parsley: Fresh herbs brighten everything up and add a pop of color.
- Toasted seeds: Pumpkin or sunflower seeds add crunch and a nice nutty finish.
Instructions
- Preheat and prep:
- Get your oven to 425 degrees and line a baking sheet with parchment paper so nothing sticks. This high heat is what gives you those crispy, caramelized edges.
- Season the sweet potatoes:
- Toss your cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper in a big bowl until every piece is coated. Spread them out in a single layer on the baking sheet, giving them space so they roast instead of steam.
- Roast until golden:
- Slide the sheet into the oven and roast for 25 to 30 minutes, flipping them halfway through. Youll know theyre done when the edges are crispy and golden and your kitchen smells amazing.
- Prep your toppings:
- While the sweet potatoes are roasting, slice your avocado and chop any fresh herbs or toast your seeds if youre using them. This is also a good time to portion out your cottage cheese.
- Make the hot honey:
- In a small bowl, stir together the honey and hot sauce until its well mixed. Taste it and adjust the heat level to your liking.
- Assemble the bowls:
- Divide the roasted sweet potatoes between two bowls, then add the avocado slices and a generous scoop of cottage cheese to each. Drizzle the hot honey over everything and finish with your garnishes.
Save One night I made this after a long day and sat down to eat it on the couch with a glass of cold water and a show I wasnt really watching. The combination of textures and flavors, creamy, crunchy, sweet, spicy, made me slow down and actually pay attention to what I was eating. It reminded me that a good meal doesnt have to be complicated to feel special.
Making It Your Own
This bowl is a template more than a strict recipe, and Ive changed it up a dozen times based on whats in my fridge. Sometimes I add a scoop of cooked quinoa or farro underneath the sweet potatoes for extra heartiness, or I throw in some leftover grilled chicken if I want more protein. If youre not into cottage cheese, Greek yogurt works beautifully, or you can use a dairy free yogurt or even hummus for a vegan version. The hot honey is non negotiable though, thats the magic.
Storage and Meal Prep
I roast a big batch of sweet potatoes on Sunday and keep them in the fridge in an airtight container for up to four days. When Im ready to eat, I reheat them in a hot skillet for a few minutes to crisp them back up, then assemble the bowl fresh with cold avocado and cottage cheese. The hot honey keeps at room temperature for weeks, so I always have a jar ready to go. Just dont assemble the whole bowl ahead of time because the avocado will brown and the textures get muddled.
Serving Suggestions
This bowl is filling enough to be a complete meal on its own, but sometimes I serve it alongside a simple green salad or a slice of crusty bread if Im extra hungry. It also works as a side dish for a bigger dinner, I brought it to a potluck once and people kept asking what it was because the combination seemed so unexpected.
- Serve with a squeeze of fresh lime juice for extra brightness.
- Add a handful of arugula or spinach for some greens.
- Pair with iced tea or sparkling water with lemon.
Save This bowl has become one of those recipes I make without thinking, the kind that feels like a hug after a long day. I hope it becomes that for you too.
Recipe FAQ
- → Can I make the hot honey drizzle spicier?
Absolutely. Start with 1 teaspoon of hot sauce and gradually increase to 2-3 teaspoons depending on your heat preference. Sriracha adds garlic notes, while chili crisp brings extra crunch and intensity.
- → What can I substitute for cottage cheese?
Greek yogurt works well for similar protein content and creaminess. For a dairy-free option, try crumbled feta, goat cheese, or coconut yogurt. Each alternative brings its own unique flavor profile to the bowl.
- → How do I get the sweet potatoes really crispy?
Cut your sweet potatoes into uniform 1-inch cubes and spread them in a single layer without overcrowding the pan. Roasting at 425°F (220°C) creates those crispy edges while keeping the interior tender.
- → Can I prep this bowl ahead of time?
Roast the sweet potatoes up to 3 days in advance and reheat at 400°F for 10 minutes to restore crispiness. Prepare the hot honey drizzle separately and store at room temperature. Assemble just before serving for best texture.
- → What protein additions work well?
Grilled chicken, cooked quinoa, black beans, or chickpeas complement the flavors perfectly. For plant-based options, try roasted tofu or tempeh cubes seasoned with the same spices as the sweet potatoes.