High Protein Sweet Potato Burger Bowl (With Ground Beef)
Crispy roasted sweet potatoes topped with seasoned lean ground beef, melted cheese, crisp lettuce, tomatoes, red onion, pickles, and special burger sauce. About 35 grams of protein per bowl.
Ingredients
Roasted Sweet Potatoes
- 2 large sweet potatoes peeled and cut into 3/4-inch cubes (about 1.75 lbs / 800 g)
- 1 1/2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp smoked paprika
Seasoned Ground Beef
- 1/2 tbsp extra-virgin olive oil
- 1 lb lean halal ground beef 90/10 or 93/7 (450 g)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp smoked paprika
Toppings
- 1 cup Colby Jack or cheddar cheese freshly shredded (115 g), microbial or vegetable rennet
- 3 cups iceberg or romaine lettuce thinly shredded (165 g)
- 2 medium Roma tomatoes finely diced (225 g)
- 1/2 medium red onion finely diced (85 g)
- 1/2 cup dill pickle chips finely diced (75 g)
- 1/3 cup special burger sauce store-bought or homemade (80 g)
- 1 tbsp white sesame seeds
Instructions
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Toss the cubed sweet potatoes with 1 1/2 tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, 3/4 tsp garlic powder, 3/4 tsp onion powder, and 3/4 tsp smoked paprika until evenly coated.
- Spread the sweet potatoes in a single layer and roast for 25 to 30 minutes, flipping halfway through, until tender inside and lightly crispy outside.
- While the potatoes roast, shred the lettuce, dice the tomatoes and red onion, and chop the pickles. Keep each topping separate.
- When the potatoes have about 10 minutes left, heat 1/2 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef, break it up, and season with the remaining salt, pepper, garlic powder, onion powder, and smoked paprika. Cook 6 to 8 minutes until browned and cooked through to 160°F (71°C).
- Divide the roasted sweet potatoes between 4 bowls, top with the hot beef, and sprinkle 1/4 cup shredded cheese over each bowl. Let it melt for 1 minute or melt briefly with a kitchen torch.
- Top with lettuce, tomatoes, red onion, and pickles. Drizzle with special sauce, sprinkle with sesame seeds, and serve right away.
Notes
Meal prep: Store the warm sweet potato, beef, and cheese base separately from the cold toppings and sauce for up to 4 days in the fridge.
Air fryer: Air fry the seasoned sweet potatoes at 400°F (200°C) for 15 to 18 minutes, shaking every 5 minutes.
Halal tip: Use halal ground beef and a cheese made with microbial or vegetable rennet.