Hearty Ground Beef and Sweet Potato Bowl, Quick High-Protein Meal

Name: Ground Beef and Sweet Potato Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb ground beef, 85 to 90 percent lean (Choose 85 to 90 percent for a good balance of flavor and fat.); 2 medium sweet potatoes, peeled and cut into 1-inch cubes (Sweet potatoes can be left unpeeled for extra fiber and color.); 1 ripe avocado, sliced (Use room temperature avocado for the creamiest slices.); 2 tablespoons hot honey, plus extra for drizzling; 1 tablespoon olive oil; 1 teaspoon kosher salt, divided (Adjust salt only after cooking.); 1/2 teaspoon freshly ground black pepper, divided; 1/2 teaspoon smoked paprika, optional (For additional flavor.); pinch cayenne pepper, optional (Adjust for spice preference.)

By:

Caroline

February 13, 2026

Ground Beef and Sweet Potato Bowl garnished with herbs in a white dish

A warm and comforting bowl filled with sweet roasted potatoes, savory beef, and creamy avocado, finished with a drizzle of hot honey for a delightful flavor contrast.

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This bowl is warm, simple, and built for weeknights when you want comfort without extra fuss. Sweet roasted potatoes meet savory beef and creamy avocado, finished with a sweet heat drizzle that keeps everyone coming back for more.

Why this recipe works

Balanced macro profile, protein from beef and healthy fats from avocado.
Minimal hands-on time with big flavor payoff from roasting and simple seasoning.
Flexible, easy to scale for meal prep or family dinners.
Uses pantry-friendly spices and one baking sheet for fast cleanup.

If you love bold sweet potato combinations, try the popular sweet potato taco bowl for another weeknight variation.

Ingredients

1 pound (450 g) ground beef, 85 to 90 percent lean
2 medium sweet potatoes, about 1 pound total, peeled and cut into 1-inch cubes
1 ripe avocado, sliced
2 tablespoons hot honey, plus extra for drizzling
1 tablespoon olive oil
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon smoked paprika, optional
Pinch cayenne pepper, optional

Ingredient notes and substitutions

Ground beef, choose 85 to 90 percent for a good balance of flavor and fat. Leaner beef will be drier.
Sweet potatoes can be left unpeeled for extra fiber and color.
Hot honey can be store-bought or mixed by stirring 2 tablespoons honey with 1/2 teaspoon of your favorite chili sauce.
For a lighter bowl, substitute ground turkey or ground chicken. For vegetarian, swap cooked lentils or seasoned tempeh.
Photo of ingredients laid out

Specialty items like hot honey appear in most grocery stores, or check the condiment aisle at natural food markets for small-batch versions. For sweet recipes and snacks, explore trusted recipe collections in our snacks and desserts section.

STEP-BY-STEP

Preheat the oven to 400°F (200°C).
Peel and chop sweet potatoes into cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender.
In a skillet, cook ground beef over medium heat until browned, season with salt, pepper, and any additional spices.
Assemble the bowl by adding roasted sweet potatoes, cooked beef, sliced avocado, and a drizzle of hot honey. Serve warm.

Process photos for key steps: roasting sheet with cubed potatoes, skillet browning beef, and the finished bowl make great pins and social photos. Visual cues and checkpoints

Roasted potatoes should be fork-tender and have caramelized edges at 25 minutes. If they are still firm, roast 5 more minutes.
Beef is done when browned evenly and no pink remains, about 6 to 8 minutes for 1 pound. Break up meat as it cooks for even browning.
Tips for success
Cut potatoes to uniform size so they roast evenly.
Use a hot skillet for beef to encourage browning, do not overcrowd the pan.
Taste and adjust salt only after cooking, flavors concentrate during roasting.

For a different presentation try the elegant sweet potato stacks with nutmeg and thyme as a side or showpiece.

TIPS & VARIATIONS

Make-ahead and storage instructions

Store components separately in airtight containers for up to 3 days. Reheat sweet potatoes in a 350°F oven for 8 to 10 minutes to restore crisp edges, or microwave briefly.
Assembled bowls are best eaten the same day, but will keep 24 hours refrigerated.

Recipe variations

Vegetarian, swap cooked lentils or black beans for beef and use maple syrup instead of hot honey.
Lower carb, replace sweet potatoes with roasted cauliflower florets.
Spicy, add 1/2 teaspoon cayenne to the beef and use extra hot honey.
Kid-friendly, omit cayenne and serve hot honey on the side.

Serving suggestions

Top with chopped cilantro, a squeeze of lime, or a sprinkle of feta for tang. Serve with a side salad or warm flatbread.
Pro tips for best results
Use room temperature avocado for the creamiest slices, and add avocado just before serving to avoid browning.
For even more flavor, toss roasted potatoes with a squeeze of lime and a pinch of smoked paprika.

If you want sandwich inspiration that pairs well with hearty bowls, check our high-protein sandwich recipes for portable meal ideas.

COMMON MISTAKES TO AVOID

Cutting sweet potatoes unevenly, this causes some pieces to burn while others stay raw, fix by cutting uniform 1-inch cubes.
Overcrowding the baking sheet, crowded potatoes steam instead of roast, use two sheets if needed.
Undercooking the beef, pink centers mean uneven temperature, finish cooking and check for clear juices.
Over-salting early, flavors concentrate during roasting and browning, season gradually and taste at the end.
Adding avocado too soon, avocado will brown and lose texture, add slices just before serving.
Using too-cool skillet, beef will steam rather than brown, heat the pan thoroughly before adding meat.
Drizzling hot honey before plating, the heat will thin it and make the bowl soggy, drizzle just before serving.

If you prefer plant-based swaps and inspiration for sandwiches and bowls, our vegan sandwich ideas page has creative alternatives and pairing tips.

Ground Beef and Sweet Potato Bowl

A warm and comforting bowl filled with sweet roasted potatoes, savory beef, and creamy avocado, finished with a drizzle of hot honey for a delightful flavor contrast.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Main Course

Cuisine American

Servings servings

Calories 500 kcal

Ingredients

For the bowl

1 lb ground beef, 85 to 90 percent lean Choose 85 to 90 percent for a good balance of flavor and fat.
2 medium sweet potatoes, peeled and cut into 1-inch cubes Sweet potatoes can be left unpeeled for extra fiber and color.
1 ripe avocado, sliced Use room temperature avocado for the creamiest slices.
2 tablespoons hot honey, plus extra for drizzling Hot honey can be store-bought or mixed by stirring 2 tablespoons honey with 1/2 teaspoon of your favorite chili sauce.
1 tablespoon olive oil
1 teaspoon kosher salt, divided Adjust salt only after cooking.
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon smoked paprika, optional For additional flavor.
pinch cayenne pepper, optional Adjust for spice preference.

Instructions

Preparation

Preheat the oven to 400°F (200°C).
Peel and chop sweet potatoes into cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet.
Roast sweet potatoes for 25-30 minutes until tender.

Cooking

In a skillet, cook ground beef over medium heat until browned, seasoning with salt, pepper, and any additional spices.

Assembly

Assemble the bowl by adding roasted sweet potatoes, cooked beef, sliced avocado, and a drizzle of hot honey. Serve warm.

Notes

Store components separately in airtight containers for up to 3 days. Reheat sweet potatoes in a 350°F oven for 8 to 10 minutes to restore crisp edges.