logo

Your cart

Your cart is empty

homepage-image

Hot Honey Taco Beef Bowls

This is one of those easy dinners that's perfect when you want something fresh and packed with flavour. Crispy roasted sweet potatoes are topped with taco spiced beef, fresh pico de gallo, avocado and garlic yoghurt, then finished with a drizzle of hot honey.

Cook

40m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

Sweet Potatoes

500

g

Sweet potatoes, diced

1

tsp

Smoked paprika

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

552kcal

Fat

12.4g

Carbs

76.1g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Subs

  • Lean turkey mince or chicken mince can be used instead of beef.

  • Black beans work well stirred through the beef for extra fibre and volume.

  • If you prefer less heat, reduce the hot sauce or leave out the chilli flakes.

  • Shop bought jarred salsa can be used instead of homemade pico de gallo and shop bought smashed avocado or guacamole can be used rather than diced avocado.

  • For extra vegetables, add shredded lettuce, cucumber or finely sliced peppers.

  • For a lower carb version, reduce the sweet potatoes and add extra salad vegetables such as lettuce, cucumber or peppers.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

homepage-image

Hot Honey Taco Beef Bowls

This is one of those easy dinners that's perfect when you want something fresh and packed with flavour. Crispy roasted sweet potatoes are topped with taco spiced beef, fresh pico de gallo, avocado and garlic yoghurt, then finished with a drizzle of hot honey.

Cook

40m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

Sweet Potatoes

500

g

Sweet potatoes, diced

1

tsp

Smoked paprika

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

552kcal

Fat

12.4g

Carbs

76.1g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Subs

  • Lean turkey mince or chicken mince can be used instead of beef.

  • Black beans work well stirred through the beef for extra fibre and volume.

  • If you prefer less heat, reduce the hot sauce or leave out the chilli flakes.

  • Shop bought jarred salsa can be used instead of homemade pico de gallo and shop bought smashed avocado or guacamole can be used rather than diced avocado.

  • For extra vegetables, add shredded lettuce, cucumber or finely sliced peppers.

  • For a lower carb version, reduce the sweet potatoes and add extra salad vegetables such as lettuce, cucumber or peppers.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel