This bowl has been popping up all over the internet, so I had to try it — and I completely understand the hype. The mix of sweet roasted potato, savoury beef, creamy yoghurt and spicy hot honey is ridiculously good, and it’s become one of those easy throw-together meals I keep coming back to.
SERVES 3-4
TIME: 25 MINUTES
~ 635 calories per serve
~ 28g protein per serve
Ingredients
For the bowl
- 1 large sweet potato, cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper
- 2 cups cooked brown rice, quinoa or pearl couscous
- 250–300 g beef mince
- 1 tsp olive oil, extra
- 1 garlic clove, minced
- 1 tbsp soy sauce or tamari
- 1 tsp tomato paste
- ½ tsp cumin
- ½ tsp chilli flakes, optional
- 2 large handfuls rocket
- ¼ cup labneh
- Fresh parsley or coriander
Hot honey
- 2 tbsp honey
- ½–1 tsp chilli flakes
- 1 tsp lemon juice or apple cider vinegar
- Pinch of salt
Method
- Preheat the oven to 200°C. Toss the sweet potato with olive oil, smoked paprika, garlic powder, salt and pepper. Roast for 25–30 minutes, turning once, until golden and tender.
- Meanwhile, heat a little olive oil in a pan over medium-high heat. Add the beef mince and cook until browned, breaking it up with a spoon. Stir in the garlic, soy sauce, tomato paste, cumin and chilli flakes. Cook for another 3–5 minutes, until glossy and deeply flavoured.
- To make the hot honey, warm the honey, chilli flakes, lemon juice and salt in a small saucepan or microwave for a few seconds, just until runny.
- Divide the rice, quinoa or couscous between bowls. Add the roasted sweet potato, beef mince and rocket. Spoon over the yoghurt, drizzle generously with hot honey and finish with fresh herbs, cracked pepper and extra chilli if you like.
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