Description
Discover a comforting ground beef bowl with sweet potato—easy, nutritious, and perfect for weeknight dinners.
Ingredients
Scale
- 1 lb (450 g) lean ground beef (80/20)
- 2 medium sweet potatoes, peeled and diced ½‑inch
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tbsp soy sauce (or tamari for gluten‑free)
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups cooked brown rice or quinoa (for serving)
- Fresh cilantro or parsley, chopped (for garnish)
- 1 avocado, sliced (optional topping)
Instructions
- Prep the sweet potatoes: Toss the diced sweet potatoes with 1 tbsp olive oil, a pinch of salt, and smoked paprika. Spread them on a baking sheet and roast at 400°F (200°C) for 20‑25 minutes, turning halfway, until golden and tender.
- Cook the rice or quinoa: While the potatoes roast, bring 2 cups water (or broth) to a boil, add 1 cup brown rice or quinoa, reduce heat, cover, and simmer 20‑25 minutes until fluffy. Set aside.
- Sauté aromatics: In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and red bell pepper; cook 4‑5 minutes until softened.
- Add garlic and beef: Stir in the minced garlic and cook 30 seconds. Increase heat to medium‑high, add the ground beef, breaking it up with a spatula. Brown the meat for 6‑8 minutes, draining excess fat if needed.
- Season the mixture: Sprinkle cumin, crushed red pepper flakes, and a generous pinch of salt and pepper. Pour in soy sauce and Worcestershire sauce; stir to combine. Let the flavors meld for 2‑3 minutes.
- Combine everything: Gently fold the roasted sweet potatoes into the skillet, mixing just enough to distribute them without mashing. Taste and adjust seasoning.
- Assemble the bowls: Divide the cooked rice or quinoa among four bowls. Top each with a generous scoop of the beef‑sweet potato mixture.
- Finish with fresh toppings: Sprinkle chopped cilantro or parsley, add avocado slices if using, and serve immediately.
Notes
- Don’t overcrowd the pan: Roast sweet potatoes in a single layer; crowding will steam them instead of caramelizing.
- Use high heat for the beef: A hot skillet gives a nice sear and prevents the meat from stewing.
- Season in stages: Adding salt early to the potatoes and later to the beef ensures balanced flavor.
- Make it ahead: Cook the rice/quinoa and roast the sweet potatoes the night before; reheat quickly when you’re ready to serve.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Beef recipes
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: ground beef bowl with sweet potato