Hot Honey Protein Sweet Potato Bowl

Hot Honey Protein Sweet Potato Bowl brings together bold flavor, high protein, and cozy comfort in one beautifully balanced meal. First, tender roasted sweet potatoes create a naturally sweet foundation. Then, thinly sliced sirloin steak adds richness and savory depth. Meanwhile, creamy cottage cheese delivers both texture and protein, making this bowl especially satisfying. Finally, jammy soft-boiled eggs finish the dish with a silky yolk that melts effortlessly into every bite, while hot honey adds that irresistible sweet-and-spicy kick.

Because protein-packed bowls continue to dominate modern home cooking, this recipe fits seamlessly into today’s most popular food trends. Even so, it remains timeless and approachable. Cottage cheese and eggs have long been staples in traditional kitchens, valued for their nutrition and versatility. Here, they’re simply reimagined in a fresh, modern way.

Altogether, this bowl feels comforting yet elevated. It’s hearty without being heavy, vibrant without being complicated, and perfect for busy weeknights or relaxed weekend meals.

Recipe Yield: 2 servings

INGREDIENTS

1 cup sweet potato, peeled and cubed
¾ lb sirloin steak, sliced thin
¾ cup cottage cheese (4% recommended)
2 large eggs
1½ Tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp ground cumin
½ tsp salt
¼ tsp black pepper
2 Tbsp hot honey
1 tsp apple cider vinegar
1 Tbsp chopped fresh chives (optional, for garnish)

INSTRUCTIONS

1. Roast the sweet potatoes:
First, preheat the oven to 425°F. Toss the sweet potatoes with 1 Tbsp olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Then, spread evenly on a lined baking sheet. Roast for 22–25 minutes, flipping halfway, until caramelized and fork-tender.

2. Cook the jammy eggs:
Meanwhile, bring a small pot of water to a gentle boil. Carefully lower in the eggs and cook for 6½–7 minutes. Then, transfer immediately to an ice bath. Once cool, peel and slice in halves or quarters.

3. Sear the steak:
Next, heat the remaining olive oil in a skillet over medium-high heat. Add steak slices in a single layer. Cook for 2–3 minutes per side until nicely browned and just cooked through (internal temperature 145°F). Remove from heat and let rest briefly.

4. Warm the hot honey:
After that, gently warm the hot honey with apple cider vinegar for 10–15 seconds, stirring until smooth and glossy.

5. Assemble the bowls:
Then, divide the roasted sweet potatoes between bowls. Add warm steak, spoon cottage cheese alongside, and nestle in the jammy eggs.

6. Finish and serve:
Finally, drizzle hot honey sauce over the bowl. Garnish with chopped chives, if using, and serve warm for the best contrast of flavors and textures.

Helpful Tips to Perfect This Recipe

• Master the jammy yolk:
  For perfectly jammy eggs, stay within the 6½–7 minute range. This timing creates a rich, sauce-like yolk that blends beautifully with hot honey and steak.
• Balance sweet and heat:
  Because hot honey heat levels vary, start with a light drizzle. Then, add more gradually to keep the bowl balanced rather than overly sweet or spicy.
• Upgrade the cottage cheese texture:
  For an ultra-smooth, elevated finish, briefly whip the cottage cheese. This creates a creamy base that spreads easily.