Sweet Potato Burger Bowl Recipe
Gluten-free, high-protein, and super delicious. Make my sweet potato burger bowl recipe for an easy dinner or meal prep lunch.
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Craving a burger but want something more balanced? This sweet potato burger bowl has all the flavors you love — with some extra protein, fiber, and nutrition.
As a dietitian, I love this meal for its simple ingredients, satisfying taste, and easy prep. Roasted sweet add fiber and natural sweetness, while juicy beef and a tangy homemade sauce bring the classic burger experience without the drive-thru.
Perfect for a high-protein dinner or meal prep, this bowl is easy to customize and packed with flavor. Scroll down for the full recipe, tips to adjust to your dietary needs, and additional topping ideas.
Need more high protein dinner ideas? Try my lazy protein lasagna, bell pepper nachos, and healthy cheesesteak pasta.
Why you’ll love this dietitian-made recipe
- High protein: Enjoy the flavors of your favorite burger, with extra protein and less saturated fats. Bonus: this is a great recipe to support weight loss goals.
- Gluten-free: There’s nothing wrong with gluten, but I like to accommodate dietary restrictions when I can. This whole foods dinner recipe can be enjoyed by all!
- Simple: This sweet potato burger bowl recipe is simple to make and uses everyday ingredients. And it’s so easy to customize to fit your tastes and dietary needs.
Ingredients and swaps
Scroll down to the recipe card for the full ingredients list and detailed instructions.
- Sweet potatoes: This is the base of your sweet potato burger bowl and also provides energizing carbohydrates (and fiber!). You can swap with any potato you prefer like Yukon gold, white potatoes, or even halved baby potatoes.
- Olive oil: You could also substitute cooking spray or avocado oil. Even canola oil can work.
- Spices and seasonings: Between the meat, sauce, and sweet potatoes, you’ll use a few simple seasonings. Make sure you have salt, garlic powder, paprika, and black pepper on hand.
- Burger sauce: You can buy premade burger sauce to make life easier, but this recipe includes a lower calorie homemade version too. If you want to make it yourself, you’ll need mayonnaise, plain Greek yogurt, yellow mustard, ketchup, sweet pickle relish, and a few seasonings.
- Extra lean ground beef: I think beef tastes best so you really get that traditional burger taste, but you could swap with chicken or turkey too if preferred. For the most protein, opt for an extra lean beef.
- Sharp cheddar cheese: I like using aged white cheddar from Balderson (I get it from Costco), but you could also use American cheese slices for a more takeout-inspired feel.
- Romaine lettuce: Use any greens you prefer. Butter lettuce or iceberg lettuce would be yummy too.
- White onion: You can swap with red onion if you like that better.
- Dill pickle: Use whatever pickles you love, including garlic dill or sweet pickles if that’s your jam.
- Ripe tomatoes: Make sure they are fresh, flavorful, and ripe. I’m in Canada, so I’ll skip the tomatoes all together in the winter.
- Jalapeno: You can use fresh or pickled jalapeno for this sweet potato burger bowl recipe.
- Bacon crumbles: This is optional, but a really yummy addition for those bacon cheeseburger vibes. Swap with chopped turkey bacon for a leaner option.
How to make sweet potato burger bowls
Step 1: Bake sweet potatoes
Toss sweet potatoes with oil and spices.
Transfer to a parchment-lined sheet pan and bake for 30-40 minutes at 400 F.
Step 2: Prepare healthy burger sauce
In a small bowl, add all ingredients for sauce.
Mix until smooth.
Step 3: Brown meat
Cook and crumble beef over medium heat and season with salt and pepper. Drain excess fat if desired.
Turn off the heat, and sprinkle with an even layer of shredded cheese. Cover with a lid for 2-3 minutes until cheese is melted.
Step 4: Assemble bowls
Add romaine to the bottom of each serving bowl. Then, top with sweet potato and beef. Finish with all remaining toppings and a drizzle of sauce.
This recipe makes four bowls, so all ingredients should be evenly distributed amongst each.
Dietary restrictions
Gluten-free: This recipe is naturally gluten-free, but be sure to check all packaged ingredients to avoid gluten contamination.
Higher protein: Use extra lean meat, and use an extra half pound.
Higher fiber: Add half a can of black beans (drained and rinsed) in with your meat. Canned lentils work great too.
Lower sodium: Use minimal salt throughout the recipe, and make your burger sauce at home. Also, skip the bacon when assembling your bowls.
Dairy-free: Skip the cheese. Also, use all mayonnaise in your burger sauce (skip the Greek yogurt).
Vegetarian: Swap ground beef for vegetarian ground round.
More topping ideas
- Caramelized onions
- Blue cheese crumbles
- Bacon jam
- Sliced banana peppers
- Pesto
- Fried egg
- Sauteed mushrooms
- Sauteed peppers and onions
- Coleslaw mix (this adds some nice crunch too)
- Sprouts
- Guacamole
- Crispy fried onions
- Sauerkraut
Meal prep instructions
If you want to pack your sweet potato burger bowls for meal prep, follow these instructions.
- Let sweet potatoes and meat cool before assembling bowls.
- Store the dressing and pickles separately.
- Otherwise, pack as normal in meal prep containers and enjoy straight from the fridge.
They’ll stay good in the fridge for up to three days.
Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.
Sweet Potato Burger Bowl Recipe
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes, diced small (leave the skin on)
- 1 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp paprika
Sauce
- 1/4 cup mayonnaise
- 1/4 cup non-fat plain Greek yogurt
- 2 Tbsp yellow mustard
- 2 Tbsp ketchup
- 2 Tbsp sweet pickle relish
- 1/4 tsp table salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Meat
- 1 lb extra lean ground beef
- salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese, I use Balderson, but you could swap this for 4 slices American cheese if preferred
Bowls
- 4 big handfuls thinly sliced romaine lettuce
- 1/2 medium white onion, diced small
- 1-2 large dill pickle, diced small
- 2 ripe tomatoes, diced small
- 1 jalapeno, sliced thin
- 1/4 cup bacon crumbles, optional
Equipment
- medium pan with lid
Instructions
Bake sweet potatoes
- Position oven rack to the middle and pre-heat to 400 F. Line your sheet pan with parchment paper and set aside.
- In a large mixing bowl, toss sweet potatoes with oil and spices until well-coated.
- Transfer to the lined sheet pan and spread them out, avoiding any overlap. Bake for 30-40 minutes, flipping and tossing every 10-minutes until cooked through and slightly crisp. Then, turn off your oven and set your sweet potatoes aside.
Prepare sauce
- In a small bowl, add all ingredients for sauce. Mix until smooth and combined. Set aside.
Brown meat
- Heat a medium pan to just above medium heat. Add beef, and season heavily with salt and pepper. Use a spatula to break up the beef into small even crumbles, and cook until browned with no pink remaining. Drain excess fat if desired.
- Turn off the heat, and sprinkle with an even layer of shredded cheese. Cover with a lid for 2-3 minutes until cheese is melted.
Assemble bowls
- Add romaine to the bottom of each serving bowl. Then, top with sweet potato and beef. Finish with all remaining toppings and a drizzle of sauce. This recipe makes four bowls, so all ingredients should be evenly distributed amongst each.
Super yummy! Great alternative to a burger. Love the sauce!
I’m so glad you enjoyed!!