Go Back
Beef and sweet potato bowl with roasted sweet potatoes, seasoned ground beef, black beans, avocado, salsa, cabbage, lime, and creamy sauce.

Beef and Sweet Potato Bowl for Easy Meal Prep

This beef and sweet potato bowl is a hearty, practical meal prep recipe made with roasted sweet potatoes, seasoned ground beef, and fresh toppings. The sweet potato base pairs perfectly with taco-style spices, salsa, black beans, creamy cottage cheese or Greek yogurt sauce, avocado, cabbage, and crunchy toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled if preferred and cut into 1/2-inch cubes
  • 1 to 2 tablespoons neutral oil
  • 1 teaspoon chili powder for the sweet potatoes
  • 1/2 teaspoon ground cumin for the sweet potatoes
  • salt and black pepper to taste
Seasoned Ground Beef
  • 1 pound ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste or use 1/4 cup salsa
  • 1 to 2 teaspoons chili powder for the beef
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1/4 cup water as needed to keep the beef mixture saucy
Creamy Topping Options
  • 1/2 cup plain cottage cheese or plain Greek yogurt use as-is or blend cottage cheese until smooth
  • 1 tablespoon fresh lime juice for the yogurt sauce, optional
  • 1 pinch ground cumin or garlic powder optional, for the creamy topping
  • hot honey optional, for a sweet-spicy finish
Fresh Toppings and Add-Ins
  • 1 can black beans 15 ounces, drained and rinsed; optional
  • 1 avocado sliced or diced, optional
  • 2 cups shredded cabbage or romaine optional
  • 1/2 cup extra salsa or pico de gallo optional, for serving
  • chopped cilantro or parsley optional
  • 1/2 cup shredded cheese optional
  • tortilla chips optional, for crunch at serving

Equipment

  • Sheet pan
  • Large skillet
  • Food thermometer
  • Parchment paper
  • Mixing Bowl
  • Airtight meal prep containers
  • Small sauce containers

Method
 

  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper if desired.
  2. Add the cubed sweet potatoes to a mixing bowl. Toss with the oil, chili powder, cumin, salt, and black pepper.
  3. Spread the sweet potatoes in a single layer on the sheet pan. Avoid crowding the pan so the cubes roast instead of steam.
  4. Roast the sweet potatoes until tender and lightly browned on the edges, about 25 to 30 minutes, turning once halfway through. Check tenderness with a fork.
  5. While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the diced onion and cook until it starts to soften.
  6. Add the minced garlic and cook briefly, then add the ground beef. Cook, breaking it up with a spatula, until browned and cooked through.
  7. Drain excess fat if needed. Stir in the tomato paste or salsa, chili powder, smoked paprika, salt, black pepper, and water.
  8. Simmer the beef mixture until it looks lightly saucy and evenly seasoned. Use a food thermometer to confirm the ground beef reaches 160°F.
  9. For a simple creamy topping, use cottage cheese as-is or blend it until smooth. For a yogurt sauce, stir Greek yogurt with lime juice and a pinch of cumin or garlic powder.
  10. Divide the roasted sweet potatoes among four bowls or meal prep containers. Top with the seasoned ground beef.
  11. Add black beans if desired to stretch the beef mixture and make the bowls more filling.
  12. When serving right away, finish with cottage cheese or Greek yogurt sauce, avocado, salsa, cabbage or romaine, lime, cheese, herbs, tortilla chips, or hot honey as desired.
  13. For meal prep, let the cooked components cool slightly before sealing containers. Pack cold toppings, creamy sauce, avocado, salsa, and crunchy toppings separately until serving.

Notes

Cut the sweet potatoes into even 1/2-inch cubes so they roast evenly and get more browned edges.
Do not crowd the sheet pan. If the sweet potatoes are too close together, they may steam instead of brown.
Ground turkey can be used instead of ground beef. Add salsa or a splash of water after seasoning to keep the mixture from drying out, and cook ground turkey to 165°F.
Store roasted sweet potatoes, cooked ground beef, and black beans together in shallow airtight containers. Keep cottage cheese, Greek yogurt sauce, avocado, shredded cabbage, romaine, salsa, and tortilla chips separate until serving.
Refrigerate cooked components within 2 hours of cooking and use or freeze them within 4 days. Reheat the cooked beef and sweet potato components to 165°F before adding cold toppings and sauce.