Instructions

Step 1: Roast the Sweet Potatoes & Peppers

Preheat your oven to 425°F.
Spread the diced sweet potatoes and chopped peppers across a large baking sheet. Drizzle with oil, season with salt, pepper, and a healthy dose of Volcanic Sunset. Toss well.

Roast for 30 minutes, stirring halfway through, until the sweet potatoes are golden, tender, and flirting with crispy edges.

Step 2: Brown the Ground Beef

While the veggies roast, heat oil in a large skillet over medium-high heat.
Add the ground beef, season with salt, pepper, and plenty of Volcanic Sunset. Break it up with a wooden spoon and cook for about 8–10 minutes, until browned and fully cooked.

Remove from heat and resist the urge to eat it straight from the pan. (Or don’t. We won’t tell.)

Step 3: Assemble the Bowls

Divide the roasted sweet potatoes and peppers among four bowls.
Top with the honey-garlic-habanero beef, followed by a generous scoop of cottage cheese.

Add diced avocado and chopped tomato around the bowl, drop blueberries right in the center like a juicy little surprise, then drizzle everything with honey.

Finish with fresh cilantro if you’re feeling fancy—or trying to balance the chaos.

This bowl is proof that sweet, spicy, creamy, and savory can all live happily together—like a slightly dysfunctional but very delicious family. Volcanic Sunset brings the punch, the honey smooths it out, and every bite keeps things interesting. Basically: bowl food, but make it dangerous.