Korean Beef Sweet Potato Bowl
Korean Beef Sweet Potato Bowl is a High Protein dinner with sweet and savory Korean-inspired flavor, roasted vegetables, and 34 grams of protein.
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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
Calories: 439kcalCarbohydrates: 35gProtein: 34gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 92mgSodium: 898mgPotassium: 1133mgFiber: 5gSugar: 12gVitamin A: 16474IUVitamin C: 46mgCalcium: 107mgIron: 5mg
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