Ingredients:

  • 2 large (500g) sweet potatoes, cubed into ½ inch pieces
  • 2 tbsp (30ml) avocado oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper
  • 1 lb (450g) lean ground beef (90/10)
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (45ml) honey
  • 1 tbsp (15ml) sriracha
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) smoked paprika
  • 1 medium (150g) avocado, sliced
  • 2 cups (60g) fresh arugula
  • ¼ cup (40g) pickled red onions
  • 1 tbsp (15ml) lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with avocado oil, salt, and pepper on a parchment-lined sheet pan. Spread them in a single layer and bake for 20–25 minutes, flipping halfway through, until edges are charred and centers are tender.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add ground beef and press down firmly with a spatula. Sear without stirring for 3–4 minutes to develop a mahogany crust, then break into crumbles and cook until fully browned.
  3. Lower heat to medium. Stir in honey, sriracha, garlic powder, and smoked paprika. Toss continuously for 2 minutes until the sauce thickens and clings to the beef as a glossy glaze.
  4. Divide roasted sweet potatoes among four bowls. Top with glazed beef, arugula, avocado slices, and pickled red onions. Finish with a squeeze of fresh lime juice.