Sweet Potato Burger Bowl
This sweet potato burger bowl has all the flavor of a cheeseburger with roasted sweet potatoes, seasoned ground beef, cheddar cheese, lettuce, tomatoes, pickles, red onion, and creamy homemade burger sauce. It is an easy healthy dinner and great for meal prep.
Ingredients
For the roasted sweet potatoes
- 2 medium sweet potatoes peeled and cut into ¾-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the burger beef
- 1 pound 90% or 93% lean ground beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup sharp cheddar cheese freshly shredded
For the burger sauce
- ¼ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle juice
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon black pepper
For assembling the bowls
- 4 cups shredded romaine or iceberg lettuce
- 1 cup cherry tomatoes halved
- ½ cup dill pickle slices chopped or left whole
- ¼ cup thinly sliced red onion
- Sesame seeds sliced jalapeños, avocado, or cooked crumbled bacon, optional for serving
Instructions
- Preheat the oven to 425°F / 220°C. Line a large baking sheet with parchment paper.
- Add the cubed sweet potatoes to the baking sheet. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and black pepper. Toss well and spread into one even layer.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and browned around the edges.
- While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked.
- Drain excess grease if needed. Add garlic powder, onion powder, smoked paprika, salt, black pepper, and Worcestershire sauce. Stir and cook for 1 to 2 minutes until the beef is well seasoned.
- Reduce the heat to low. Sprinkle cheddar cheese over the ground beef, cover the skillet, and let the cheese melt for about 1 minute. Alternatively, add the cheese directly to individual bowls.
- In a small bowl, whisk the mayonnaise, ketchup, mustard, pickle juice, garlic powder, smoked paprika, and black pepper until smooth.
- Divide the roasted sweet potatoes among four bowls. Top with the cheesy seasoned ground beef.
- Add lettuce, cherry tomatoes, pickles, and red onion. Drizzle with burger sauce and add sesame seeds, jalapeños, avocado, or crumbled bacon if desired.
- Serve immediately, or package warm and cold ingredients separately for meal prep.
Notes
- Use ground turkey, ground chicken, or plant-based ground meat instead of ground beef if preferred.
- For a lighter burger sauce, replace half or all of the mayonnaise with plain Greek yogurt.
- Use dairy-free cheddar and dairy-free mayonnaise for a dairy-free recipe.
- For a lower-carb bowl, reduce or omit sweet potatoes and use cauliflower rice, extra lettuce, cucumber, or roasted vegetables.
- Keep the lettuce, tomatoes, pickles, onion, and sauce separate from warm ingredients when meal prepping.
- Refrigerate cooked ground beef and roasted sweet potatoes promptly in airtight containers and use them within 3 to 4 days.
- Freeze cooked beef and roasted sweet potatoes for up to 2 to 3 months for best quality; add fresh toppings only after reheating