These Ground Beef and Sweet Potato Bowls are proof that a healthy dinner can still be packed with flavor.
Seasoned ground beef, roasted sweet potatoes, black beans, and corn come together over crisp romaine, then get topped off with a creamy lime sauce that brings the whole bowl to life.
It is hearty, satisfying, and just the right amount of zesty.
With 37 grams of protein and 14 grams of fiber per serving, these bowls are as filling as they are nutritious. The sweet potatoes roast while the beef cooks on the stovetop, so the whole meal comes together in under an hour with minimal hands on time.
These bowls are also a great option for meal prep since the components store well separately and reheat easily throughout the week.
Whether you are feeding a hungry family or prepping lunches for busy days ahead, this recipe is one you will want to make again and again.
Why You’ll Love This Ground Beef and Sweet Potato Bowls
High in Protein
Each serving has 37 grams of protein from lean ground beef, black beans, and Greek yogurt.
Plenty of Vegetables
Sweet potatoes, corn, romaine, tomatoes, onion, and cilantro add several vegetables to each serving.
Sweet and Savory
Roasted sweet potatoes balance the seasoned beef, black beans, and smoky spices.
Creamy Lime Sauce
Greek yogurt gives the sauce a creamy texture, while fresh lime juice adds a tangy finish.
Meal Prep Friendly
The cooked beef mixture, roasted sweet potatoes, vegetables, and sauce can be stored separately until you’re ready to assemble the bowls.
Ingredient Substitutions
Ground Turkey
Use lean ground turkey instead of ground beef. Season and cook it the same way.
Pinto Beans
Replace the black beans with drained and rinsed pinto beans.
Fresh Corn
Use cooked fresh corn in place of frozen corn.
Baby Spinach
Replace the romaine lettuce with baby spinach for a different leafy green.
Cherry Tomatoes
Cherry tomatoes can replace grape tomatoes.
Plain Greek Yogurt
Use plain low-fat Greek yogurt instead of nonfat Greek yogurt if that is what you have available.
Lemon Juice
Fresh lemon juice can replace the lime juice. The sauce will have a slightly different citrus flavor.
Green Onion
Use chopped green onion instead of red onion for a milder onion flavor.
Parsley
Fresh parsley can replace cilantro if you don’t care for cilantro.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Ground Beef and Sweet Potato Bowls
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Ground Beef:
- 1 pound 93% lean ground beef
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon tomato paste
- 2 tablespoon water
For the Bowls:
- 1 can (15-ounce) black beans well rinsed and drained
- 1 cup frozen corn thawed
- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- ¼ cup red onion finely chopped
- 2 tablespoon chopped fresh cilantro
For the Creamy Lime Sauce:
- ½ cup plain nonfat greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add the olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Roast for 25 to 30 minutes, turning halfway through, until tender and browned around the edges.
- Heat a large skillet over medium heat while the sweet potatoes roast.
- Add the ground beef and yellow onion. Cook for 6 to 8 minutes, breaking the beef into crumbles, until browned and the onion is softened.
- Drain any excess grease from the skillet if needed.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds.
- Add the tomato paste and water. Stir until the beef is evenly coated. Cook for 2 minutes.
- Add the black beans and corn. Cook for 3 to 4 minutes, or until heated through.
- In a small mixing bowl, add the Greek yogurt, lime juice, water, garlic powder, cumin, and salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce among 4 bowls. Top each bowl with the roasted sweet potatoes, ground beef mixture, tomatoes, and red onion.
- Drizzle each serving with the creamy lime sauce. Sprinkle with chopped cilantro.
Notes
Tips and Tricks
Keep separate for meal prep – Store the lettuce and creamy lime sauce separately from the warm ingredients. This keeps the lettuce crisp. Let the sweet potatoes cool before storing – Trapped steam can make them softer during storage. Add the sauce before serving – Keep the creamy lime sauce in a separate container and drizzle it over the bowl when you’re ready to eat.Storing and Reheating
Refrigerate – Store the ground beef mixture and roasted sweet potatoes in airtight containers in the refrigerator for up to 4 days. Keep the lettuce, tomatoes, red onion, cilantro, and sauce separate. Store the sauce – Keep the creamy lime sauce in a covered container in the refrigerator for up to 4 days. Stir before serving. Reheat in the microwave – Place the ground beef mixture and sweet potatoes on a microwave-safe plate or bowl. Heat until warmed through, then add the cold vegetables and sauce. Reheat on stovetop – Place the ground beef mixture in a skillet over medium-low heat. Warm until heated through, stirring occasionally. Reheat the sweet potatoes separately for the best texture.Nutrition
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