When you want a fresh twist on your usual burrito bowl, this Sweet Potato Bowl is a perfect choice. Instead of rice, tender roasted sweet potatoes add a naturally sweet and nutritious base that will delight your taste buds. Combined with seasoned ground meat, crisp chopped veggies, and creamy toppings, this bowl is a satisfying and wholesome meal you’ll want to make again and again.
Why We Love This Sweet Potato Bowl Recipe
You’re going to love this bowl for its vibrant flavors and balance of textures. The roasted sweet potatoes give you a soft but slightly crispy bite, replacing starchy grains with a healthier carb option. The spiced ground meat adds warmth and depth, while the fresh chopped vegetables bring a refreshing crunch. This dish comes together easily but feels special, making it ideal for weeknight dinners or casual meal prep. Plus, it’s flexible to your preferences—whether you want it spicy, mild, or packed with extra toppings, this bowl adapts effortlessly.
Ingredients about Sweet Potato Bowl
To make this dish, gather the following ingredients:
- 1 pound sweet potato, peeled and cubed (about 4 small sweet potatoes)
- 2 tablespoons olive oil
- Salt, to taste
- A pinch of pepper
- A pinch of paprika or oregano
- A pinch of garlic powder
For the ground meat:
- 1 pound lean ground beef or turkey
- ½ yellow onion, finely diced
- 3 cloves garlic, minced
- Salt, to taste
- ¼ teaspoon pepper
- ½ teaspoon chili powder or paprika
For the chopped vegetables:
- 1 tomato, sliced
- ¼ cucumber, cut in half
- 1 slice onion, one ring
- 1 jalapeño, seeded
- Salt, to taste
Extra toppings to finish the bowl:
- ¼ cup cheddar cheese, grated (or any cheese of your choice)
- Guacamole, optional
- Sour cream or spicy mayo, optional
- Romaine lettuce, thinly sliced
How to Make Sweet Potato Bowl Directions
Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the peeled and cubed sweet potatoes with olive oil, salt, pepper, paprika or oregano, and garlic powder in a bowl until evenly coated. Spread the sweet potatoes on the baking sheet in a single layer, making sure the pieces aren’t crowded. Roast them for 30 to 40 minutes, turning them halfway through so they cook evenly and get slightly crispy edges. If you have an air fryer, you can cook them at 390°F (200°C) for 17 minutes, shaking the basket halfway.
While the sweet potatoes roast, cook your ground meat. Place the meat in a frying pan over medium-high heat and break it into small pieces with a wooden spoon. Cook for about 10 minutes, letting the liquid evaporate fully so the meat starts to brown and caramelize. If you use turkey, it won’t brown as much, but just cook it through. Once browned, reduce the heat to medium-low and add diced onions, minced garlic, salt, pepper, and chili powder or paprika. Cook until the onions soften, then set the meat aside.
Next, prepare the chopped vegetables. If you have a food chopper, run the tomato, cucumber, onion, and jalapeño through it one at a time until finely diced. If not, take your time and chop everything into small cubes with a knife. Season lightly with salt and stir well.
To assemble your bowl, divide the roasted sweet potatoes evenly among four bowls. Add about half a cup of cooked ground meat to each, followed by a generous sprinkle of grated cheese and the fresh chopped veggies. Top with romaine lettuce and add guacamole, sour cream, or spicy mayo if you like. Serve immediately and enjoy the mix of warm, roasted flavors with fresh, crisp textures.
How to Serve Sweet Potato Bowl
Serving this bowl is simple and flexible. You can enjoy it as a wholesome lunch or a hearty dinner. It pairs wonderfully with a light leafy salad or a side of steamed greens for an extra boost of vegetables. If you want to add some cooling contrast, a dollop of sour cream or a creamy sauce complements the spices and balances the sweetness of the potatoes. For a bit of crunch, sprinkle some toasted pumpkin seeds or chopped nuts on top. This bowl also works well for meal prep — just keep the toppings separate and assemble before eating to keep everything fresh and crisp.
Expert Tips: Sweet Potato Bowl
When roasting sweet potatoes, make sure to spread them in a single layer so they crisp up nicely. Overcrowding the pan will cause them to steam and get mushy. Flipping the potatoes halfway through roasting is key for even cooking and a nice golden color. For the meat, cooking it until all moisture evaporates before browning is crucial. This step builds flavor by caramelizing the natural sugars in the meat.
If you don’t have a food chopper, finely dice the vegetables by hand for the best texture. You can adjust the spice level easily by adding more or less jalapeño or chili powder depending on your taste. Leftover sweet potatoes reheat well in a skillet or air fryer, which helps them regain their crispiness instead of becoming soggy. Don’t be shy about experimenting with toppings like salsa, chopped cilantro, or a squeeze of lime juice to brighten the whole dish.
How to Store Sweet Potato Bowl
Store any leftover roasted sweet potatoes, cooked ground meat, and chopped veggies separately in airtight containers in the fridge. This will keep everything fresh for up to four days. When you’re ready to eat, simply reheat the sweet potatoes and meat in a pan or microwave until warmed through. Add fresh toppings right before serving to preserve their crunch and flavor. Avoid mixing everything in advance to prevent sogginess. If you want to freeze any part, cooked meat freezes well for up to three months, but roasted sweet potatoes may lose some texture after freezing and thawing.
Variation of Sweet Potato Bowl
This bowl is highly adaptable depending on your preferences or what you have on hand. For a vegetarian version, swap out the meat for black beans, chickpeas, or sautéed mushrooms for a protein-rich alternative. If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce to the meat or veggies. You can also experiment with different seasonings like cumin, coriander, or smoked paprika for a smoky flavor.
Try using different cheeses such as pepper jack for some heat or mozzarella for a milder taste. If you want to make it more filling, add cooked quinoa or brown rice alongside the sweet potatoes. Another great twist is to use roasted butternut squash or carrots instead of sweet potatoes for a change in flavor and texture. Finally, swapping the sour cream for Greek yogurt or adding fresh herbs like cilantro or parsley on top adds brightness and freshness.
Frequently Asked Questions about Sweet Potato Bowl
What makes sweet potatoes a good substitute for rice in this bowl?
Sweet potatoes offer a naturally sweet flavor and creamy texture while providing more fiber and vitamins than rice. They also give you a wholesome, lower-glycemic carb option that keeps you fuller longer.
Can I use ground turkey instead of beef?
Yes, ground turkey works well in this recipe. It tends to have less fat, so it won’t brown as much but will still absorb the spices nicely.
How do I keep the roasted sweet potatoes crispy?
Spread the cubes evenly on the baking sheet and avoid overcrowding. Reheat leftovers in a skillet or air fryer instead of the microwave to keep them crispy.
Can I prepare the chopped vegetables in advance?
You can chop the veggies ahead of time and store them in an airtight container in the fridge for up to two days. Add salt and toss just before serving.
Is this recipe suitable for meal prep?
Definitely. Keep the components separate until ready to eat, then assemble the bowl to keep flavors fresh and textures perfect.
Sweet Potato Bowl
Equipment
- Oven
- Frying Pan
- Baking Sheet
- Mixing Bowl
Ingredients
- 1 lb sweet potato peeled and cubed (about 4 small sweet potatoes)
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- pinch paprika or oregano
- pinch garlic powder
- 1 lb lean ground beef or turkey
- 0.5 medium yellow onion finely diced
- 3 cloves garlic minced
- to taste salt
- 0.25 tsp black pepper
- 0.5 tsp chili powder or paprika
- 1 medium tomato sliced
- 0.25 medium cucumber cut in half
- 1 slice onion one ring
- 1 medium jalapeño seeded
- to taste salt
- 0.25 cup cheddar cheese grated (or any cheese of your choice)
- guacamole optional
- sour cream or spicy mayo optional
- to taste romaine lettuce thinly sliced
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, salt, pepper, paprika or oregano, and garlic powder until evenly coated.
- Spread the sweet potatoes on the baking sheet in a single layer and roast for 30-40 minutes, turning halfway through.
- While the sweet potatoes roast, cook the ground meat in a frying pan over medium-high heat, breaking it into small pieces.
- Once browned, reduce heat to medium-low and add diced onions, minced garlic, salt, pepper, and chili powder or paprika. Cook until onions soften.
- Prepare the chopped vegetables by dicing the tomato, cucumber, onion, and jalapeño. Season lightly with salt.
- To assemble, divide the roasted sweet potatoes among four bowls, add ground meat, cheese, and fresh chopped veggies.
- Top with romaine lettuce and add optional guacamole, sour cream, or spicy mayo. Serve immediately.
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