40-Minute Ground Beef Sweet Potato Bowls

Ground beef sweet potato bowls are the kind of dinner you can pull together on a Tuesday without a grocery run or a recipe you’ve never tried before. Sweet potatoes roast while the beef browns, so most of the work happens at the same time.

By the time the lime yogurt sauce is whisked together, you’ve got a full dinner with almost no dishes to show for it.

Why This Bowl Works

The sweet potatoes go soft and caramelized at the edges, which plays off the seared, slightly crisp beef in a way that never feels heavy. The lime yogurt sauce cuts through both with a little tang, so nothing sits flat on the tongue.

I like that everything cooks in under 30 minutes once it’s in the pan or skillet. It’s an easy one to make on repeat because you can swap the toppings depending on what’s in the fridge.

Ingredients

• 1 lb ground beef: 85/15 gives you good browning without drying out in the skillet
• 2 medium sweet potatoes, peeled and cubed (about 1.5 lbs): cut into 3/4-inch pieces so they roast at the same rate
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup plain Greek yogurt: full-fat keeps the sauce from turning watery
• 1 tbsp lime juice
• 1 tsp hot sauce, such as sriracha
• 1 cup shredded red cabbage: adds crunch against the soft sweet potato
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1/4 cup crumbled feta or cotija (optional)

Variations / Substitutions

• Ground turkey or chicken: works fine in place of beef, though it browns faster so pull it off the heat a minute or two sooner.
• Dairy-free sauce: swap the Greek yogurt for a dairy-free yogurt or tahini loosened with a splash of water.
• More heat: stir a diced jalapeño into the beef while it browns, or double the hot sauce in the yogurt.
• Different herb: swap cilantro for chopped parsley if cilantro isn’t your thing.
• Different acid: lemon juice works instead of lime, just use the same amount.

Apple Cider Vinaigrette is a homemade sauce that goes great with these bowls.

How to Make Ground Beef Sweet Potato Bowls

Step 1: Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C). Toss the 2 cubed sweet potatoes with 1 tbsp of the olive oil, a pinch of the 1/2 tsp salt, and the 1/4 tsp pepper, then spread them on a sheet pan in a single layer and roast for 22 minutes.

You’ll know they’re ready when the edges start to caramelize and a fork slides in with almost no resistance. Give the pan a shake around the halfway mark so they brown evenly instead of just on one side.

Step 2: Brown the Ground Beef

While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb ground beef, break it up with a spatula, and cook for 6 to 8 minutes until no pink remains, then stir in the 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, and the remaining salt and pepper.

The beef should have some crisp, dark bits clinging to the pan by the time it’s done, that’s where a lot of the flavor is sitting. If there’s a lot of grease pooled in the skillet, tilt the pan and spoon off the excess before adding the spices.

Step 3: Whisk the Lime Yogurt Sauce

In a small bowl, whisk together the 1/2 cup Greek yogurt, 1 tbsp lime juice, 1 tsp hot sauce, and a small pinch of salt until smooth, about 30 seconds. It should thin out slightly as you whisk and turn a pale, even color.

The sauce should be loose enough to drizzle but still coat the back of a spoon. If it feels too thick, a teaspoon of water loosens it right up.

Step 4: Assemble the Bowls

Divide the roasted sweet potatoes and browned beef between 4 bowls. Top each with a share of the 1 cup shredded cabbage, a few slices of the 1 avocado, a drizzle of the lime yogurt sauce, and a sprinkle of the 1/4 cup cilantro and the feta if you’re using it.

Serve right away while the sweet potatoes are still warm and the beef still has a little sizzle to it. The colors alone make this one worth photographing before anyone digs in.

A Few Notes Before You Start

• Cut the sweet potatoes into similar-sized pieces. Uneven cubes mean some finish mushy while others are still firm.
• Don’t crowd the sheet pan. If the sweet potatoes are touching too much, they steam instead of caramelizing.
• Make a double batch of the yogurt sauce if you’re planning leftovers. It keeps well and works as a dip for the next few days.
• Taste the beef before you plate it. Ground beef varies a lot in fat content, so you may want a touch more salt or paprika depending on the batch.

Roast time changes with how small you cut the sweet potatoes, so here’s a quick guide.

Keeping Leftovers Fresh

Refrigerate: Store the beef and sweet potatoes together in an airtight container for up to 4 days. Keep the avocado and sauce separate so they don’t turn on you.

Reheating: Warm the beef and sweet potatoes in a skillet over medium heat for 3 to 4 minutes, or microwave in 30-second bursts until hot. Add fresh avocado and sauce after reheating rather than before.

Frequently Asked Questions

Can I prep this ahead for the week?

Yes. Roast the sweet potatoes and cook the beef up to 4 days ahead, then reheat and add the fresh toppings and sauce right before serving.

Can I freeze the cooked beef and sweet potatoes?

The beef freezes well for up to 3 months, but sweet potatoes get a little mushy after freezing, so it’s better to roast those fresh when you’re ready to eat.

Do I need to peel the sweet potatoes?

No, the skin is edible and gets crisp in the oven, so you can leave it on if you don’t mind the texture and give the potatoes a good scrub first.

Can I skip the oven and do everything in one skillet?

Yes, cube the sweet potatoes smaller, about 1/2 inch, and cook them covered in a splash of water over medium heat for about 12 minutes until tender, then finish uncovered for a couple minutes to brown.

Ground Beef Sweet Potato Bowl Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 430

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef
• 2 medium sweet potatoes, peeled and cubed (about 1.5 lbs)
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup plain Greek yogurt
• 1 tbsp lime juice
• 1 tsp hot sauce, such as sriracha
• 1 cup shredded red cabbage
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1/4 cup crumbled feta or cotija (optional)

Method

 

1. Preheat the oven to 400°F (200°C), toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper, and roast for 22 minutes, shaking the pan halfway through.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium-high, brown the ground beef for 6 to 8 minutes, then stir in the smoked paprika, cumin, garlic powder, and remaining salt and pepper.
3. Whisk together the Greek yogurt, lime juice, hot sauce, and a pinch of salt until smooth.
4. Divide the sweet potatoes and beef between 4 bowls, top with cabbage, avocado, cilantro, and feta, and drizzle with the yogurt sauce.

Notes

If you want the beef with less grease, use 90/10 ground beef, though it will need a touch more olive oil in the skillet to keep it from sticking. The sauce can be made a day ahead and kept in the fridge, which actually gives the lime a little more time to come through.