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A close overhead view of a sweet potato burger bowl topped with roasted sweet potatoes, seasoned burger crumbles, fresh vegetables, cheddar, pickles, and creamy sauce.

Sweet Potato Burger Bowl

Emily Wilson
This Sweet Potato Burger Bowl combines seasoned ground beef, roasted sweet potatoes, crisp lettuce, tomatoes, cheddar cheese, pickles, and creamy burger sauce for a satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 bowls
Calories 620 kcal

Equipment

  • Oven
  • Rimmed baking sheet
  • Large mixing bowl
  • Large Skillet
  • Small Mixing Bowl
  • Cutting Board
  • Knife

Ingredients
  

Roasted Sweet Potatoes

  • 2 pounds Sweet potatoes Peeled if desired and cut into half inch cubes
  • 2 tablespoons Extra virgin olive oil
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Kosher salt Or to taste
  • 1/4 teaspoon Ground black pepper

Seasoned Ground Beef

  • 1 pound Lean ground beef
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Kosher salt Or to taste
  • 1/4 teaspoon Ground black pepper

Creamy Burger Sauce

  • 1/4 cup Mayonnaise
  • 1 1/2 tablespoons Ketchup
  • 1 tablespoon Sweet pickle relish
  • 1 teaspoon White vinegar
  • 1 pinch Kosher salt

Burger Bowl Toppings

  • 3 cups Shredded iceberg lettuce
  • 2 medium Roma tomatoes Seeded and diced
  • 1 cup Shredded cheddar cheese
  • 1/2 cup White onion Finely diced
  • 1/2 cup Dill pickles Finely diced

Instructions
 

    1. Preheat the oven to 425°F. Toss the cubed sweet potatoes with olive oil, onion powder, garlic powder, paprika, salt, and pepper.
    2. Spread the potatoes on a rimmed baking sheet in a single layer. Roast for 30 to 35 minutes, turning halfway through, until tender and lightly browned.
    3. Heat a large skillet over medium heat. Add the ground beef and break it into small pieces. Season with onion powder, garlic powder, paprika, salt, and pepper. Cook for 8 to 10 minutes until browned and the internal temperature reaches 160°F.
    4. Mix the mayonnaise, ketchup, sweet pickle relish, vinegar, and salt in a small bowl until smooth.
    5. Divide the roasted sweet potatoes and beef among four bowls. Add lettuce, tomatoes, cheddar cheese, onion, and dill pickles. Drizzle with burger sauce and serve.

Notes

Cut sweet potatoes evenly and avoid overcrowding the baking sheet. Store cooked beef and sweet potatoes separately from fresh toppings and sauce. Refrigerate leftovers within two hours and consume within 3 to 4 days. Reheat beef and potatoes thoroughly before serving.