Description
Roasted sweet potato cubes crisp at their edges meet savory spiced beef, crunchy lettuce, juicy tomato and tangy pickles. A creamy mustard-yogurt sauce ties it all together in this vibrant bowl.
Ingredients
- 500 gram sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 450 gram ground beef
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed lettuce chopped
- 1 cup tomato diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion thinly sliced
- 1/4 cup pickles sliced
- 2 tablespoons plain Greek yogurt
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh cilantro chopped
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a bowl, toss the sweet potato cubes with olive oil until evenly coated, then spread them in a single layer on the baking sheet.
- Roast the sweet potatoes for 25 minutes or until tender and lightly browned, flipping halfway through.
- While the potatoes roast, heat a skillet over medium-high heat and add the ground beef, breaking it apart with a spatula.
- Cook the beef until browned, then stir in paprika, cumin, garlic powder, salt, and pepper and cook for an additional 2 minutes.
- In a small bowl, whisk together the Greek yogurt, ketchup, and Dijon mustard to make the burger sauce.
- Divide the roasted sweet potatoes among four bowls, top each with seasoned ground beef, lettuce, tomato, cheese, red onion, and pickles.
- Drizzle the burger sauce over each bowl and garnish with chopped fresh cilantro before serving.
Notes
- You can substitute sour cream for the Greek yogurt if preferred
- Adjust the spices or add chili powder for more heat
- Prep the components in advance to save time on busy nights
- Store leftover bowls in airtight containers in the refrigerator for up to 3 days