The air is getting crisp and your schedule is getting busy. You need a meal that is filling and fast. This sweet potato beef bowl is my favorite way to stay fueled during the fall season.
It delivers 38g of protein in every single serving. The combination of roasted vegetables and spicy-sweet glaze is incredible. You will love how simple and satisfying this dinner feels after a long day.
Why This Recipe Is a Winner
This dish is a complete meal in one bowl. It is perfect for busy fall weeknights when time is short. You get complex carbs, healthy fats, and plenty of lean protein.
The hot honey glaze adds a trendy, restaurant-quality flavor. It makes basic ground beef feel special and exciting. Your family will appreciate the bold and zesty taste profile.
Simple Method
We use a sheet pan to make the vegetables extra tender. This method creates golden, roasted edges on the sweet potatoes. While they roast, you simply brown the beef on the stove.
Whisking the glaze takes less than one minute. Even if you are a beginner, this recipe is totally doable. You will have a gourmet-style bowl ready in just 40 minutes.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh broccoli and sweet potatoes are budget-friendly staples that provide great texture.
- 1.5 lbs 93% lean ground beef
- 2 large sweet potatoes, peeled and cut into 0.5-inch cubes
- 4 cups broccoli florets
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.5 teaspoon cracked black pepper
- 3 tablespoons clover honey
- 1 tablespoon sriracha hot sauce
- 1 tablespoon apple cider vinegar
Step-by-Step
- Preheat the oven to 400°F (204°C).
- Toss the cubed sweet potatoes with 1 tablespoon olive oil and spices on a baking sheet.
- Roast the sweet potatoes in the oven for 15 minutes.
- Add the broccoli florets and remaining oil to the baking sheet.
- Roast for 10 to 12 more minutes until vegetables are tender.
- Heat a large non-stick skillet over medium-high heat.
- Cook the ground beef until browned and fully cooked through.
- Drain any excess moisture or fat from the skillet.
- Whisk together honey, sriracha, and vinegar in a small bowl.
- Pour half of the glaze over the beef and stir for 1 minute.
- Divide the vegetables and glazed beef among four bowls.
- Drizzle the remaining hot honey glaze over the top before serving.
Best Ways to Enjoy It
Serve this bowl warm while the honey is creamy and glossy. You can add a squeeze of fresh lime for brightness. A few slices of avocado add a lovely richness.
Pack these into containers for easy weekday lunches. They taste just as good the next day. Set the table and enjoy a stress-free dinner with your family.
Storage & Reheating
Store leftovers in airtight containers in the fridge for 4 days. This recipe is a meal prep dream because it stays fresh. The flavors actually deepen as they sit together.
Reheat in the microwave for 2 minutes or until hot. You can also use a skillet for crispy sweet potatoes. Avoid freezing the roasted broccoli as it can become soft.
Tips for Best Results
- Cut sweet potatoes into equal sizes for even cooking.
- Don’t skip the apple cider vinegar in the glaze.
- Use a large rimmed baking sheet to avoid crowding.
- Break the beef into small crumbles for better glaze coverage.
- Add an extra drizzle of sriracha if you love heat.
- Make the glaze ahead of time to save minutes.
- Roast until the broccoli edges are slightly charred and crispy.
Ways to Switch It Up
- Swap ground beef for ground turkey or chicken.
- Use cauliflower instead of broccoli for a different texture.
- Try maple syrup if you run out of honey.
- Add red pepper flakes for an extra spicy kick.
- Use butternut squash during the peak of fall.
Common Questions
Is this recipe very spicy?
It has a mild to medium heat from the sriracha. The honey balances the spice perfectly. You can always use less sriracha for a kid-friendly version.
Can I use frozen broccoli?
Fresh broccoli works best for roasting and charring. Frozen broccoli can release too much water on the sheet pan. If using frozen, roast it separately from the potatoes.
I hope this cozy bowl brings some ease to your busy week. It is the perfect way to enjoy the flavors of the season. Happy cooking!
— Katie Wood
High Protein Sweet Potato Beef Bowl with Hot Honey
Ingredients
- 1.5 lbs 93% lean ground beef
- 2 large sweet potatoes, peeled and cut into 0.5-inch cubes
- 4 cups broccoli florets
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.5 teaspoon cracked black pepper
- 3 tablespoons clover honey
- 1 tablespoon sriracha hot sauce
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 400°F (204°C).
- On a large rimmed baking sheet, toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.
- Roast the sweet potatoes in the oven for 15 minutes.
- Add the broccoli florets to the baking sheet, drizzle with the remaining 1 tablespoon olive oil, and toss to combine with the potatoes.
- Return the baking sheet to the oven and roast for an additional 10 to 12 minutes until the vegetables are tender and edges are slightly charred.
- While vegetables roast, heat a large non-stick skillet over medium-high heat.
- Add the ground beef to the skillet and cook until browned and fully cooked through (approximately 7 to 9 minutes), breaking it into small crumbles with a spatula.
- Drain any excess moisture or fat from the skillet.
- In a small bowl, whisk together the honey, sriracha, and apple cider vinegar to create the hot honey glaze.
- Pour half of the hot honey glaze over the cooked beef in the skillet and stir for 1 minute to coat.
- Divide the roasted vegetables and the glazed beef equally among four meal prep containers or bowls.
- Drizzle the remaining hot honey glaze over the top of each bowl before serving.
