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.
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.
Notes
Nutrition facts calculated without bacon.
Calories: 583kcal, Carbohydrates: 32g, Protein: 34g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 1357mg, Potassium: 990mg, Fiber: 5g, Sugar: 11g, Vitamin A: 17071IU, Vitamin C: 16mg, Calcium: 277mg, Iron: 4mg