Taco bowls have never tasted this good. This viral sweet potato bowl combines creamy cottage cheese, spicy hot honey sauce, and taco-seasoned ground chicken –and honestly? It's next-level delicious.
For more easy dinner recipes, check out our garlic shrimp, chicken tagine, chicken shawarma, and Greek chicken with orzo.
Why make this?
Packed with protein, fiber, and flavor, this is our new go-to for a quick, wholesome, and seriously satisfying lunch or dinner. Sweet and tangy, savory and spicy. This taco bowl is absolute perfection. We think you'll love it because:
- 🍠 Balanced comfort food: It feels indulgent – and it is – but it’s also loaded with wholesome protein, gut-friendly fiber, and essential vitamins. It’s the kind of meal that satisfies and makes you feel amazing.
- 🌮 All the flavor, none of the taco mess: Don’t get us wrong – we love tacos. But this bowl? Way easier to eat, just as crave-worthy, and perfect for piling on all your favorite toppings without worrying about a crumbling shell.
- ⏱️ Quick and easy: Sear the meat, roast the veggies, drizzle that hot honey magic – and boom, dinner’s ready in about 30 minutes. It’s weeknight-friendly without being boring.
- 🥡 Meal-prep approved: Make it once, eat it all week. Store the components separately, and build your bowl fresh whenever hunger hits. It’s lunch, it’s dinner – it’s whatever you need it to be.
- 💅🏻 Endlessly customizable: Spicy? Creamy? Low-carb? High-protein? Extra meat? No meat? Chicken, beef, turkey, tofu? You get it. This bowl bends to your cravings.
Ingredients + Substitutions
For quantities, see recipe card at the bottom of the page.
- Olive oil: Substitute avocado oil or another vegetable oil.
- Cottage cheese: Substitute Greek yogurt.
- Avocado: Substitute guacamole.
- Ground chicken: Substitute ground turkey or beef. Thinly sliced steak also work for a fancier version. To make this vegan, swap the beed with fried or baked tofu, or a vegan ground meat alternative.
- Soy sauce or tamari: to add flavor to the chicken. Trust us, it's a game changer.
- Chickpeas: Substitute with black beans or omit entirely.
- Taco seasoning: If you don't have it handy, you can make your own with ground cumin, chili powder, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
- Sweet potatoes: Substitute broccoli florets, diced eggplants, or bell peppers. You can also substitute rice, quinoa, or another grain for the sweet potatoes.
- Greens: Optional. We like to add thinly sliced iceberg lettuce, baby spinach or small salad leaves.
- Hot honey sauce: You can use storebought sauce or make your own with honey, sriracha sauce and vinegar. Substitute chipotle mayo, spicy mayo, or a cilantro lime dressing for hot honey sauce.
- Cilantro and Lime: As toppings. Substitute chives and lemon.
- Something pickles: like jalapeños or quick pickled onions.
How to make it
1. Roast Sweet Potatoes: Preheat your oven or air fryer to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss them in olive oil, salt, black pepper, and smoked or sweet paprika for extra flavor. Bake for 20-30 minutes or Air fry for 15-20 or until fork-tender and slightly caramelized.
2. Cook the Meat: Heat a bit of olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it apart with a wooden spoon, until browned (about 5-10 minutes). Deglaze with soy sauce then add taco seasoning, salt, and black pepper to taste. Cook for another minute to let the flavors meld then stir in the juice of one lime.
3. Assemble the Taco Bowl: Layer the bowl with thinly sliced iceberg lettuce, the roasted sweet potatoes, seasoned meat, a dollop of cottage cheese, and sliced avocado. Drizzle with your hot honey sauce and top with a final squeeze of lime and fresh cilantro.
Optionally, you can add some chickpeas tossed in lime, cilantro, olive oil, and a pinch of salt.
Tip for Hot Honey SauceIf making at home: Heat honey, sriracha, and vinegar (or your preferred hot sauce) in a small saucepan.
Simmer for 1 minute while stirring then let it cool slightly before drizzling over your bowl!
Tips for making the best taco bowl
- Roast those sweet potatoes right: 🌡️ Crank your oven or air fryer to 400°F (200°C) for that perfect crispy-on-the-outside, tender-on-the-inside magic. Don’t skip the olive oil – it helps them caramelize evenly.
- Sear the meat like you mean it: Use a hot skillet (cast iron is 🔥). Let the ground meat sit undisturbed for the first 4 minutes so it gets that deep brown crust. Flavor lives in the sear. Then add a splash of soy sauce to deglaze the pan and add a ton of flavor (white wine works too).
- Sauce goes on last – choose your vibe: Hot honey? Louise's favorite! 🙋♀️ But if sweet and savory isn’t your thing, try chipotle sauce, spicy mayo, or a zesty cilantro-lime dressing. It’s your bowl, your rules.
- Keep the cottage cheese cold: Pull it from the fridge right before serving. ❄️ That creamy, cool contrast against the warm ingredients is everything.
- Add a tangy pop: 🍋🟩 Top with pickled onions, lime juice, or jalapeños for that bright, briny pop that ties it all together.
Questions
Hot honey sauce is easy. You can make it heating up in a small saucepan honey, your favorite hot sauce (we recommend sriracha, harissa, gochujang, or Tabasco sauce) and a pinch of salt. If you don't have a hot sauce you can use chili flakes or cayenne powder instead. Simmer everything for 1 minute then turn heat off and stir in a splash of vinegar or lemon juice. Done!
Sure thing. Swap the beef for a plant-based meet alternative or tofu, temphe, or chickpeas. If you use tofu we recommend frying it or baking it first to add flavor.
Swap cottage cheese for Greek yogurt, Labneh, Ricotta, or Sourcream.
Sure you can make this low carb. Swap the sweet potato for a cauliflower florets, broccoli, or another lower-carb vegetable. Omit the beans from the mix.
More Easy Dinner Recipes
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Recipe
Taco Bowl with Sweet Potato, Hot Honey and Cottage Cheese
Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground chicken or ground beef/turkey
- 2 tablespoons soy sauce
- 3 tablespoons taco seasoning substitute 3 teaspoon cumin, 3 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon red pepper flakes
- 3 dollops cottage cheese or more to taste
- 3 cups iceberg lettuce thinly sliced, optional
- 1 avocado
- 1 pound sweet potatoes (about 2 medium)
- 1 teaspoon smoked paprika or sweet paprika
- ½ teaspoon salt + more to taste for the meat
- ¼ teaspoon black pepper
- ½ cup hot honey sauce for drizzling
- 2 limes
- ⅓ cup cilantro chopped + leafy greens to taste (spinach, lettuce leaves, etc.)
Instructions
- Roast the Sweet Potatoes: Preheat your oven or air fryer to 400°F (200°C).Peel and dice 1 pound sweet potatoes into bite-sized cubes.Toss them in 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper for extra flavor.For the oven: Spread them out in a single layer on a baking sheet. Bake for 20-30 minutes until fork-tender and slightly caramelized.For the air fryer: Place them in the air fryer basket. Air fry for 15-20 minutes, shaking the basket every 5 minutes to ensure even cooking.
- Cook the meat: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground chicken and cook, breaking it apart with a wooden spoon, until browned (about 5-8 minutes).Stir in 2 tablespoons soy sauce, 3 tablespoons taco seasoning, salt, and black pepper to taste. Cook for another 2 minutes to let the flavors meld then turn the heat off and stir in the juice from 1 lime.
- Assemble the bowl: Layer the bowl with thinly sliced iceberg lettuce, the roasted sweet potatoes, seasoned meat, a dollop of cottage cheese, and sliced avocado. Drizzle with your hot honey sauce and top with a final squeeze of lime and fresh cilantro.Optionally, you can add some chickpeas (tossed in lime, cilantro, olive oil, and a pinch of salt), and quick pickled red onions.
Notes
- Olive oil → Avocado oil or any neutral oil
- Cottage cheese → Greek yogurt
- Avocado → Guacamole
- Ground chicken → Ground turkey/beef, thinly sliced steak, or tofu/vegan meat
- Soy sauce → Tamari sauce or dry white wine.
- Taco seasoning → DIY: cumin, chili powder, paprika, garlic, onion, oregano, salt, pepper
- Sweet potatoes → Broccoli, eggplant, bell peppers, or grains like rice/quinoa
- Iceberg lettuce → Optional (sub baby spinach or salad mix)
- Hot honey sauce → Store-bought or homemade (see below)
→ Swap with chipotle mayo, spicy mayo, or cilantro-lime dressing - Cilantro + lime → Chives + lemon
- Tip for Hot Honey SauceIf making at home: 🍯 Mix ¼ cup (60 g) honey, 1 - 2 tablespoon sriracha (or your preferred hot sauce), and a pinch of salt in a bowl. Bring to a boil, then simmer for 1 minute while stirring. Turn off the heat and stir in 1 tbsp vinegar. Let it cool slightly before drizzling over your bowl!
- Roast those sweet potatoes right: 🌡️ Crank your oven or air fryer to 400°F (200°C) for that perfect crispy-on-the-outside, tender-on-the-inside magic. Don’t skip the olive oil – it helps them caramelize evenly.
- Sear the meat like you mean it: Use a hot skillet (cast iron is 🔥). Let the meat sit undisturbed so it gets that deep brown crust. Flavor lives in the sear. Then deglaze the pan with soy sauce (or dry white wine) for that extra pop of flavor.
- Sauce goes on last – choose your vibe: Hot honey? Louise's favorite! 🙋♀️ But if sweet and savory isn’t your thing, try chipotle sauce, spicy mayo, or a zesty cilantro-lime dressing. It’s your bowl, your rules.
- Keep the cottage cheese cold: Pull it from the fridge right before serving. ❄️ That creamy, cool contrast against the warm ingredients is everything.
- Add a tangy pop: 🍋🟩 Top with pickled onions, lime juice, or jalapeños for that bright, briny pop that ties it all together.
Jasmine says
Love love love this bowl. First and foremost, I love that this is with chicken and not beef! Yes! Also, the soy sauce and the lime added to the ground chicken makes it so delicious. I ate half of it right off the pan. It’s SO good! I also love the tangy pickled onions on top. You guys rock.
Nico Pallotta says
Wow! Thank you so much for your kind comment, Jasmine. We are so happy you liked the taco bowl. We were so excited about this recipe. We also really loved it. The sweet, tangy, savory, and the mix of textures make this bowl one of the best, if not the best, we've ever had.
We wish you the best day.
Nico