High protein, hot honey, sweet potatoes, bowls

Ingredients

• 1700 g Sweet Potatoes (peeled and cut into 1‑inch cubes)
• 700 g Asparagus (trimmed and cut into 1‑inch pieces)
• to taste Sea Salt Flakes (use sparingly)
• to taste Honey Chipotle Seasoning (adds sweet‑smoky heat)
• to taste Black Pepper (freshly ground)
• as needed 5‑Calorie Cooking Spray (for coating vegetables)
• 2 lb Lean Beef (ground or thinly sliced, 90% lean)
• to taste Garlic Powder
• to taste Onion Powder
• to taste Paprika
• 1 cup Ketchup (regular or low‑sugar)
• 50 g Light Brown Sugar
• 1 bag Mexican Blend Shredded Cheese (approx. 200 g, shredded)
• 1 bag Mozzarella Pepper Jack Cheese (approx. 200 g, shredded)
• 50 g Hot Honey (store‑bought or homemade)

Instructions

1. Prep Vegetables

   Wash, peel and cube the sweet potatoes into 1‑inch pieces. Trim the asparagus and cut into 1‑inch sections.

   Time: PT10M

2. Season Vegetables

   In a large mixing bowl combine sweet potatoes, asparagus, sea salt flakes, honey chipotle seasoning, black pepper and a generous spray of 5‑calorie cooking spray. Toss until everything is evenly coated.

   Time: PT5M

3. Arrange on Trays

   Spread the asparagus on one half of a baking sheet (or a separate tray) and the sweet potatoes on the other half, creating two distinct zones.

   Time: PT2M

4. Roast Vegetables

   Preheat the oven to 400°F. Roast the trays for 35 minutes, stirring halfway through, until the sweet potatoes are tender and lightly caramelized and the asparagus is crisp‑tender.

   Time: PT35M

   Temperature: 400°F

5. Cook Beef

   While the vegetables roast, heat a skillet over medium‑high heat. Add the lean beef, garlic powder, onion powder, paprika, and a pinch of sea salt. Cook, breaking up the meat, until fully browned and no longer pink, about 8‑10 minutes.

   Time: PT10M

6. Add Sauce

   Stir in 1 cup ketchup and 50 g light brown sugar to the cooked beef. Simmer for 2 minutes until the sauce thickens slightly.

   Time: PT2M

7. Assemble Bowls

   Divide the roasted sweet potatoes, asparagus, and beef mixture evenly among eight meal‑prep containers. Top each with a generous handful of Mexican blend cheese and mozzarella pepper jack cheese.

   Time: PT5M

8. Add Hot Honey & Melt Cheese

   Drizzle 50 g hot honey over each bowl. Microwave each container for 30‑45 seconds (or place under a broiler) until the cheese melts and the honey becomes glossy.

   Time: PT5M

9. Cool & Store

   Allow the bowls to cool for 5 minutes, then seal the containers and refrigerate. Consume within 5 days or freeze for up to 2 months.

   Time: PT5M

Nutrition Facts

Calories

440

Protein

44 g

Carbohydrates

40 g

Fat

12 g

Fiber

5 g