Sweet Potato Burgers bowl
🍔 Sweet Potato Burger Bowl (Gluten-Free + High Protein)
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Servings: 4 bowls
Calories per serving: ~583 kcal
A balanced, flavorful, and satisfying burger-in-a-bowl recipe with roasted sweet potatoes, cheesy beef, crunchy toppings, and a lightened-up burger sauce.
🛒 Ingredients
Roasted Sweet Potatoes
- 2 medium sweet potatoes (diced small, skin on)
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp paprika
Burger Sauce
- ¼ cup mayonnaise
- ¼ cup plain non-fat Greek yogurt
- 2 Tbsp yellow mustard
- 2 Tbsp ketchup
- 2 Tbsp sweet pickle relish
- ¼ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
Beef
- 1 lb extra lean ground beef
- Salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese (or 4 slices American cheese)
Bowls
- 4 large handfuls romaine lettuce, thinly sliced
- ½ white onion, diced
- 1–2 large dill pickles, diced
- 2 ripe tomatoes, diced
- 1 jalapeño, sliced thin
- ¼ cup bacon crumbles (optional)
👩🍳 Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with oil, salt, garlic powder, and paprika.
- Spread on a parchment-lined baking sheet.
- Bake for 30–40 minutes, tossing every 10 mins, until golden and tender.
2. Make the Sauce
- Mix all sauce ingredients in a small bowl until smooth.
- Set aside.
3. Cook the Beef
- In a skillet over medium heat, cook and crumble the beef with salt and pepper until browned.
- Drain excess fat if needed.
- Turn off heat, top with shredded cheese, and cover with a lid to melt (2–3 mins).
4. Assemble the Bowls
- Add romaine to each bowl.
- Top with sweet potatoes, beef, and all desired toppings.
- Drizzle with burger sauce and serve!
💡 Tips & Swaps
- Vegetarian: Use veggie ground round instead of beef.
- Higher protein: Add ½ can black beans or use 1.5 lb of beef.
- Dairy-free: Skip cheese and use all mayo in the sauce.
- Lower sodium: Make homemade sauce and omit bacon.
- Meal Prep: Store sauce and pickles separately. Bowls last up to 3 days in the fridge.