Bacon Cheeseburger Sweet Potato Bowl
Bacon Cheeseburger Sweet Potato Bowl is an easy, high protein dinner with classic burger flavors, a creamy sauce, and 34 grams of protein.
Equipment
Ingredients
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
Cheeseburger Beef:
- 1 pound 93% lean ground beef
- ½ cup yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 slices bacon cooked crisp and chopped
- ½ cup shredded reduced-fat cheddar cheese
Burger Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon dill pickles finely chopped
- 1 teaspoon pickle juice
- ½ teaspoon garlic powder
For Serving:
- ½ cup diced tomatoes
- ½ cup chopped dill pickles
- ¼ cup red onion finely diced
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the sweet potatoes on the baking sheet. Add the olive oil, garlic powder, salt, and black pepper. Toss to coat evenly.
- Spread the sweet potatoes in a single layer.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Heat a large skillet over medium heat. Add the ground beef and yellow onion. Cook for 6 to 8 minutes, breaking the beef into small pieces, until browned and the onion is tender.
- Drain any excess grease from the skillet.
- Add the garlic, Worcestershire sauce, onion powder, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring frequently.
- Stir in the chopped bacon.
- Remove the skillet from the heat.
- Add the Greek yogurt, ketchup, mustard, chopped pickles, pickle juice, and garlic powder to a small mixing bowl. Stir until smooth.
- Divide the roasted sweet potatoes evenly among 4 serving bowls.
- Top each bowl with the beef mixture, shredded cheddar cheese, diced tomatoes, chopped pickles, and red onion.
- Drizzle the burger sauce over each bowl and serve.
Notes
Tips and Tricks
Use Crisp Bacon - Cook the bacon until crisp before chopping it. Softer bacon can become chewy when mixed with the warm ground beef. Don't Crowd the Baking Sheet - Leave a little space between the sweet potato cubes so they can brown instead of steaming. Use two baking sheets if necessary. Make the Sauce Ahead - Prepare the burger sauce up to 2 days in advance and refrigerate it in a covered container. Stir before serving. Warm the Cheese - If you prefer melted cheddar, sprinkle it over the hot beef before adding the cold toppings and burger sauce. Keep the Pickles Crunchy - Add the chopped pickles just before serving. This is especially helpful if you're preparing the bowls ahead of time.Storing and Reheating
Refrigerating - Store the cooked sweet potatoes and beef mixture in airtight containers in the refrigerator for up to 3 to 4 days. Keep the burger sauce, tomatoes, pickles, and red onion in separate containers. Freezing - Freeze the cooked beef mixture and roasted sweet potatoes in separate freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator. Prepare the sauce and fresh toppings when you're ready to serve. Reheating - Reheat the beef and sweet potatoes in the microwave in 30 to 60-second intervals until thoroughly heated to 165°F. You can also warm the sweet potatoes in a 375°F oven until hot. Add the cheese, cold toppings, and burger sauce after reheating.Nutrition
Calories: 483kcalCarbohydrates: 33gProtein: 34gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 92mgSodium: 976mgPotassium: 1019mgFiber: 5gSugar: 10gVitamin A: 16307IUVitamin C: 9mgCalcium: 172mgIron: 4mg
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