Some evenings, the craving hits for something hearty and nourishing but not overly complicated. This High Protein Beef and Sweet Potato Bowl is exactly that kind of meal — satisfying without demanding too much of your time or energy. It’s the kind of dinner where the sweet potatoes roast to a gentle caramelized crisp on the edges, filling the kitchen with a warm, earthy aroma that hints at the flavors to come. Meanwhile, the ground beef simmers in the pan, releasing a savory scent that almost makes you want to sneak a taste before everything’s ready.
I remember the other night, juggling a few things around the kitchen while this bowl came together. The sweet potatoes were roasting away, and I was chopping the spinach and tomatoes, occasionally distracted by a text or wondering if I had enough time to squeeze in a quick walk after dinner. The lime and cilantro yogurt sauce was my little secret weapon, bright and tangy enough to balance the rich beef and sweet potatoes—though I accidentally added a bit more lime than I intended, which made it surprisingly zesty. Still, it all came together beautifully, and that slight tang was just enough to keep things interesting.
It’s the kind of meal that invites you to dig in right away—no waiting, no fuss. It’s balanced, fresh, and filling, perfect for those nights when you want to feel good about what you’re eating without spending hours in the kitchen.
- Combines protein and complex carbs for lasting energy without feeling heavy.
- Roasted sweet potatoes add a natural sweetness and a subtle smoky touch from the spices.
- The yogurt sauce brings freshness but sometimes can be a bit tangier than expected; it’s simple — and that’s kind of the point.
- Quick to prepare and easy to customize depending on what’s in your fridge.
If you’re worried about the sauce overpowering the dish, just drizzle a little less and add more as you go. The first time I made it, I was a bit cautious and ended up wanting a little extra anyway.
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High Protein Beef and Sweet Potato Bowl
- Total Time: 40 minutes
- Yield: 4 1x
Description
A nutritious and satisfying high-protein bowl featuring lean ground beef, roasted sweet potatoes, and fresh vegetables, perfect for a balanced meal.
Ingredients
1 pound lean ground beef (90% lean)
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 cup cooked quinoa
1 cup fresh spinach, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup plain Greek yogurt
1 tablespoon fresh cilantro, chopped
1 teaspoon lime juice
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
While the sweet potatoes roast, heat a large skillet over medium-high heat.
Add the ground beef to the skillet, breaking it apart with a spatula.
Cook the beef for 6-8 minutes until browned and cooked through, seasoning with 1/4 teaspoon salt and 1/4 teaspoon black pepper during cooking.
Drain any excess fat from the skillet, then stir in ground cumin and cook for an additional 1 minute.
Remove the skillet from heat.
In a small bowl, mix the Greek yogurt, lime juice, and chopped cilantro to make a sauce; set aside.
To assemble each bowl, divide the cooked quinoa evenly among four bowls.
Top each with roasted sweet potatoes, cooked ground beef, chopped spinach, cherry tomatoes, and red onion.
Drizzle each bowl with the cilantro-lime yogurt sauce.
Serve immediately and enjoy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen-wise, you don’t need anything fancy — a baking sheet, a skillet, and a bowl for mixing the sauce. It’s a straightforward setup that fits well with busy weeknights. I like to serve this bowl with a simple side salad or even some extra greens tossed with lemon juice. Sometimes, I swap quinoa for brown rice or add a handful of toasted nuts on top for crunch, though I haven’t tried all of these variations enough to say which works best. The ground beef can be swapped for turkey or even a plant-based alternative if you want to experiment.
FAQ
Can I make this ahead of time? You can roast the sweet potatoes and cook the beef in advance, but I’d recommend making the yogurt sauce fresh to keep its brightness.
What if I don’t have quinoa? Brown rice, couscous, or even cauliflower rice can work well as substitutes.
Is this recipe spicy? Not really—there’s a hint of smoked paprika and cumin, but it’s mild enough for most palates.
Can I freeze leftovers? It’s better to keep leftovers refrigerated and consume within a few days; the yogurt sauce doesn’t freeze well.
If you try this bowl, let it be a reminder that simple, wholesome meals can still feel like a little treat. Scroll through the recipe, save it for later, and when the moment comes, cook it up and enjoy every comforting bite.