Viral Hot Honey Vegan Beef Bowls (Plant-Based)

Vegan Beef

• 10 oz vegan “beef” I used Abbot’s Butcher brand
• 1 tbsp neutral oil
• 1/2 yellow onion very finely diced
• 2 tbsp tomato paste double concentrated
• 1/4 cup water
• 1 tbsp taco seasoning see notes for a homemade blend

Roasted Sweet Potatoes

• 2 lbs sweet potatoes cubed
• 2 tbsp neutral oil
• 1/2 tsp salt kosher
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper

Vegan Hot Honey

• 1/2 cup sweetener agave or another liquid sweetener
• 1-2 tsp crushed red pepper flakes adjust to taste
• 1/2 tsp lemon juice

Other Ingredients

• avocado diced
• tofu ricotta to taste

Roasted Sweet Potatoes

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a nonstick baking mat.
• Cut the sweet potatoes into even cubes—smaller pieces cook faster. Aim for about 1/2″ cubes for quick, even roasting.
• Toss the cubes with oil, salt, garlic powder, smoked paprika and black pepper until evenly coated. Spread them in a single layer on the prepared sheet and roast for about 15 minutes, or until tender and golden. Alternatively, airfry at 400°F for about 8 minutes, checking for doneness.

Vegan Beef

• Heat the neutral oil in a frying pan over medium heat. Add the finely diced onion and cook until softened, about 2–3 minutes. Add the vegan “beef” and cook to warm through and begin to brown.
• Stir in the tomato paste and taco seasoning, mixing well so the flavors coat the vegan beef. Add the water and cook until most of the liquid is absorbed and the mixture is well combined. Taste and adjust seasoning, then set aside.

Vegan Hot Honey

• In a small saucepan over medium heat, combine the liquid sweetener and crushed red pepper flakes. Bring to a gentle simmer, then remove from heat and stir in the lemon juice. Let the mixture sit so the chili flakes infuse the sweetener, or strain them out if you prefer a smooth syrup.

Assembling the Bowl

• To assemble each bowl, add one third of the vegan beef mixture, a portion of roasted sweet potatoes, half a diced avocado, and tofu ricotta to taste. Drizzle with vegan hot honey to your preferred level of heat and sweetness. Serve immediately.

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