Korean Beef Sweet Potato Bowl has plenty going on in one bowl without making dinner complicated.
The ground beef has that sweet and savory combination of soy sauce, brown sugar, garlic, ginger, and sesame oil, with a little crushed red pepper for heat. Roasted sweet potatoes are a nice match for it, especially once those edges start to brown.
The cucumber is worth keeping here. That cool, fresh crunch breaks up the richer beef and roasted sweet potatoes, and steamed broccoli rounds everything out without adding more work.
At 34 grams of protein per serving, this is a High Protein dinner that’s hearty enough for an evening meal and easy to portion for meal prep.
For the sweet potatoes you need a baking sheet, and for the sweet potatoes you need a skillet. Since both can cook at the same time, dinner is ready in about 40 minutes.
The crushed red pepper can easily be adjusted, too. Use less for a mild bowl or add a little more when some heat sounds good.
Why You’ll Love This Korean Beef Sweet Potato Bowl
Sweet and Savory Korean-Inspired Beef
The sauce has a nice balance of salty, sweet, garlicky, and slightly spicy flavors. Toasted sesame oil gives it that familiar nutty flavor without needing much.
34 Grams of Protein
Each bowl has about 34 grams of protein, so there’s plenty here for a satisfying lunch or dinner.
Plenty of Texture
The warm roasted sweet potatoes and saucy beef are balanced by crisp cucumber and broccoli. The sesame seeds and green onions add a simple finishing touch.
Good for Meal Prep
The beef, sweet potatoes, and broccoli hold up well in the refrigerator. Keep the cucumber separate until serving so it stays crisp.
Ingredient Substitutions
Ground Turkey
Lean ground turkey can replace the ground beef. The flavor will be a little lighter, but it works well with the same sauce.
Tamari
Use reduced-sodium tamari in place of soy sauce if needed. Check the label if preparing the recipe gluten-free.
Honey
Honey can replace the brown sugar. Since honey is sweeter, start with a little less and adjust to taste.
Different Vegetables
Green beans, shredded carrots, or sautéed zucchini can replace the broccoli. For the fresh vegetable, thinly sliced radishes are a good alternative to cucumber.
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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.
Korean Beef Sweet Potato Bowl
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Korean Beef:
- 1¼ pound 93% lean ground beef
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- ¼ cup low-sodium soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
For the Bowls:
- 2 cups broccoli florets steamed
- 1 cup cucumbers thinly sliced
- 2 green onions thinly sliced
- 2 teaspoon sesame seeds
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss to coat, then roast for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.
- Whisk the soy sauce, brown sugar, rice vinegar, sesame oil, crushed red pepper flakes, and black pepper in a small bowl.
- Cook the ground beef in a large skillet over medium-high heat for 6 to 8 minutes, breaking it apart as it cooks. Drain excess grease if needed.
- Add the garlic and ginger to the beef and cook for 30 seconds, stirring constantly.
- Pour the sauce over the beef. Reduce the heat to medium and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and coats the beef.
- Divide the roasted sweet potatoes, Korean beef, steamed broccoli, and cucumber among 4 bowls.
- Top each bowl with green onions and sesame seeds. Serve warm.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keep the cubes close to ½ inch so they finish roasting at about the same time. Drain the beef if needed – Removing excess grease before adding the sauce keeps the finished beef from becoming oily. Keep the cucumber cold – Add it just before serving for the best contrast with the warm beef and sweet potatoes. Adjust the heat – Reduce or omit the crushed red pepper flakes for a milder bowl.Storing and Reheating
Refrigerator – Store the beef, sweet potatoes, and broccoli in an airtight container for up to 4 days. Keep the cucumber separate for the best texture. Microwave – Reheat the beef, sweet potatoes, and broccoli until hot, then add the cold cucumber, green onions, and sesame seeds. Meal prep – Divide the cooked components among individual containers, leaving the fresh cucumber separate until serving.Nutrition
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