hot honey beef mince (Gut friendly comfort bowl)

This gut-friendly take on the viral hot honey beef mince is one of those recipes you’ll make once - then keep coming back to.

Caramelised, smoky beef mince paired with cinnamon roasted butternut squash creates deep comforting flavour, while the peppery greens and avocado lighten the dish. A cold dollop of probiotic coconut milk yoghurt cools the heat and supports digestion, finished with a warm hot honey drizzle for that sweet-spicy contrast.

Why this recipe works

• Hight quality beef mince provides protein, iron and B vitamins to support steady energy and nervous health

• Cinnamon roasted butternut squash support blood sugar balance and adds natural sweetness

• Fermented coconut milk yoghurt supports gut health without dairy

• Olive oil, spices and greens support inflammation control and hormone balance

An anti-inflammatory meal designed to keep energy stable, digestion calm and cravings in check.

Hot honey beef mince bowl (gut friendly comfort bowl)

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Ingredients

Serves 2

• 1/2 butternut squash (or sweet potatoes), cubed

• 1 tsp ground cinnamon

• sea salt

• olive oil

• 1 onion, finely chopped

• 1 celery stick, finely chopped

• 2 garlic cloves, finely chopped

• 2 tsp ground cumin

• 1 tsp paprika

• 2 tsp smoked paprika

• 500g beef mince

• sea salt and black pepper

• 1 tbsp tomato paste

• 1-2 tsp apple cider vinegar

to serve for each serving

• watercress and rocket

• 1/2 avocado

• 1 tbsp probiotic coconut milk yoghurt (kept cold)

• hot honey (1 tsp honey warmed with a pinch of chilli flakes)

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Method

1. Preheat the oven to FAN 180. Toss the butternut squash (or sweet potatoes) with olive oil, cinnamon and sea salt. Spread on a baking tray and roast for 20-25 minutes.

2. Heat olive oil in a large pan over a medium heat. Add the onion, celery and cook gently for 5-7 minutes until softened. Add garlic and cook for a further 30 seconds.

3. Add the cumin, paprika and smoked paprika to the pan and cook for a minute, allowing the spices to release their aroma.

4. Add the beef mince, spreading it out in the pan, leaving it undisturbed for 1-2 minutes to brown, then stir and season with sea salt and black pepper. Continue cooking until the mince is fully cooked and lightly caramelised.

5. Stir in the tomato paste and cook for 1 minute. Remove from the heat and stir through the apple cider vinegar to balance the flavours.

6. To serve, layer the roasted butternut squash with salad leaves, beef mince, avocado and a cold dollop of probiotic coconut milk yoghurt. Warm the hot honey with a pinch of chilli flakes, then drizzle over the dish just before serving.

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Pantry staples

• smoked paprika

• apple cider vinegar