Sweet Potato Burger Bowl

These sweet potato burger bowls are a veggie-packed way to get your cheeseburger fix, with seasoned lean beef, roasted sweet potatoes, melted cheese, burger toppings, and a creamy homemade burger sauce. They make a satisfying, high-protein dinner and are great for meal-prep.

Why I Love These Sweet Potato Burger Bowls

I’ve made a lot of high-protein bowls lately, including my Hot Honey Sweet Potato Beef Bowl and Ground Turkey Sweet Potato Bowl, and I wanted another way to use that roasted sweet potato base. This time, I wanted all the flavors of a cheeseburger. So I kept the beef seasoning simple and brought in my favorite toppings I’d put on a burger, cheese, dill pickles, and a homemade burger sauce.

I love how well everything goes together. The roasted sweet potatoes add a sweetness that works really well with the savory beef and tangy pickles. The In-N-Out inspired burger sauce coats the beef and potatoes, and the lettuce and red onion add crunch so you’re not eating a bowl of just meat and cheese.

I also love that you don’t have to shape individual patties or cook burgers one at a time. The beef cooks in a skillet while the potatoes roast, then everything gets piled into bowls and finished with the fresh toppings.

Ingredients You'll Need

For the bowls:

• 2 large sweet potatoes, peeled and diced
• Olive oil
• 1 pound lean ground beef
• Salt, to taste
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon smoked paprika

For the toppings:

• 1 cup shredded Colby jack cheese
• 2 cups shredded lettuce
• ½ cup tomatoes, diced
• ⅓ cup red onion, diced
• ½ cup dill pickles, diced
• 1 tablespoon sesame seeds

For the burger sauce:

• ½ cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 1 teaspoon yellow mustard
• 1 and ½ teaspoons granulated sugar
• 1 and ½ teaspoons white vinegar
• Salt and pepper, to taste

Ingredient Notes That Make This Sweet Potato Burger Bowl Better

• Sweet potatoes: Cut the peeled sweet potatoes into evenly sized cubes so they roast at the same rate. The size of the pieces matters more than whether you use two perfectly matching potatoes, so check for tender centers and browned edges rather than relying on the timer alone.
• Lean ground beef: I like to use 90/10 beef. Lean keeps the bowls from getting overly greasy once the cheese and burger sauce are added. If there’s excess fat in the skillet after browning, drain it before assembling.
• Seasonings: The listed black pepper, garlic powder, onion powder, and smoked paprika are the total amounts for both the potatoes and beef. Divide each amount in half between the two components rather than using the full quantity twice. Season each with salt to taste.
• Colby Jack cheese: This gives the bowls a mild, creamy cheeseburger flavor. Add it directly over the hot beef so it starts melting before you pile on the cold lettuce and other toppings.
• Dill pickles and sweet pickle relish: These have different jobs in the bowl. The diced dill pickles add tang and crunch to the bowls, while the sweet relish adds sweetness and pickle flavor to the burger sauce. Use the relish without pouring in extra liquid from the jar so the sauce stays thick enough to drizzle.
• Lettuce, tomatoes, and red onion: Dry the washed lettuce well and leave any pooled tomato juice on the cutting board rather than adding it to the bowls. Finely dice the red onion so you get a little bite throughout instead of large pieces that overpower the beef and sauce.

How to Make a Sweet Potato Burger Bowl

Step 1: Roast the sweet potatoes

Preheat the oven to 400°F (200°C). Add the peeled, diced sweet potatoes to a large bowl and drizzle with olive oil. Season with ⅛ teaspoon black pepper, ¼ teaspoon garlic powder, ⅛ teaspoon onion powder, ¼ teaspoon smoked paprika, and salt to taste. These are half of the listed seasonings; save the rest for the beef. Toss until evenly coated.

Spread the sweet potatoes in a single layer on a large baking sheet. Roast for 45–55 minutes, tossing halfway through, until the centers are tender and the edges are golden brown.

Step 2: Make the burger sauce

While the potatoes roast, stir together the mayonnaise, ketchup, sweet pickle relish, yellow mustard, sugar, and white vinegar in a small bowl. Season with salt and black pepper to taste, then cover and refrigerate until you’re ready to assemble the bowls.

Step 3: Cook the ground beef

Heat a lightly greased skillet over medium-high heat. Add the ground beef and break it into crumbles. Season with the remaining ⅛ teaspoon black pepper, ¼ teaspoon garlic powder, ⅛ teaspoon onion powder, and ¼ teaspoon smoked paprika, plus salt to taste. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Drain any excess grease before assembling.

Step 4: Assemble and serve

Divide the roasted sweet potatoes between two bowls and add the seasoned ground beef. Sprinkle the Colby Jack directly over the hot beef so it starts to melt. Add the shredded lettuce, diced tomatoes, red onion, and dill pickles. Drizzle with the homemade burger sauce, finish with sesame seeds, and serve immediately.

My Tips for the Best Sweet Potato Burger Bowl

• Don’t crowd the sweet potatoes. If the pan is packed too tightly, the potatoes will steam instead of developing browned edges. Use two baking sheets if needed so there’s some space between the pieces.
• Let the beef brown before breaking it up too much. Once the ground beef hits the hot skillet, give it a minute or two before stirring. That extra contact with the pan helps develop more browned, burger-like flavor instead of just steaming the meat.
• Keep some texture in the beef. I like larger crumbles instead of breaking the meat into really tiny pieces. It makes the bowl eat more like a cheeseburger and gives you a better contrast with the soft sweet potatoes.
• Build the bowls with the hot ingredients first. Start with the sweet potatoes and beef, then add the cheese before the lettuce, tomatoes, pickles, and onions. That lets the cheese melt while keeping the fresh toppings crisp.
• Add the burger sauce last. Drizzling it over everything right before serving keeps the lettuce from getting soggy and lets you control how saucy each bowl is.
• Balance each bite. The best bowls have a little sweet potato, beef, pickle, onion, and sauce in each forkful. I like chopping the toppings fairly small so everything mixes together instead of eating like separate ingredients piled in a bowl.

How to Store and Meal Prep Sweet Potato Burger Bowls

• In the refrigerator: Store the roasted sweet potatoes, cooked ground beef, burger sauce, and fresh toppings in separate airtight containers for up to 4 days. Keeping everything separate helps the potatoes stay firmer and prevents the lettuce and tomatoes from getting soggy.
• To reheat: Reheat only the sweet potatoes and beef, either in the microwave or in a skillet over medium heat until warmed through. Then add the cheese, lettuce, tomatoes, onion, pickles, and burger sauce after reheating.
• For meal prep: Portion the sweet potatoes and beef into containers ahead of time, then keep the cold toppings and sauce in separate small containers. When you’re ready to eat, heat the base and finish the bowl with the fresh toppings so it tastes much closer to one made fresh.

Sweet Potato Burger Bowl FAQs

What is a sweet potato burger bowl?

A sweet potato burger bowl takes the main flavors and toppings of a cheeseburger and serves them over roasted sweet potatoes instead of on a bun. This version has seasoned ground beef, Colby Jack cheese, lettuce, tomatoes, red onion, dill pickles, and a creamy homemade burger sauce.

Are sweet potato burger bowls high in protein?

Yes. Ground beef and cheese make these sweet potato burger bowls a protein-rich meal, then the sweet potatoes and fresh toppings make the bowls more substantial. The exact protein amount will depend on the ground beef, cheese, and portion size you use.

Can I use ground turkey or ground chicken instead of beef?

Yes. Ground turkey or ground chicken can replace the ground beef if you want to change up the protein. Use the same seasoning blend, but cook poultry to an internal temperature of 165°F before assembling the bowls.

Can I cook the sweet potatoes in the air fryer?

Yes. An air fryer is a good option if you don’t want to turn on the oven. Toss the diced sweet potatoes with the same oil and seasonings, arrange them in a single layer, and air fry at 400°F until browned outside and tender in the center. Since air fryers vary quite a bit, check on them every 10 minutes rather than relying on one exact cook time.

Can I use regular potatoes instead of sweet potatoes?

Yes. Russet, Yukon Gold, or baby potatoes can all be used instead. The flavor will be more similar to a classic burger-and-fries bowl, but sweet potatoes give this version its slightly sweet contrast with the savory beef, pickles, and burger sauce.

What is burger sauce made of?

The burger sauce in this recipe is my In-N-Out sauce, made with mayonnaise, ketchup, sweet pickle relish, yellow mustard, sugar, white vinegar, salt, and pepper. It’s creamy, tangy, and slightly sweet, which works especially well with the seasoned beef and dill pickles. 

Are sweet potato burger bowls gluten-free?

The main ingredients in these bowls don’t contain a bun, breadcrumbs, or pasta, so they can easily be gluten-free. Check the labels on your condiments, seasonings, pickles, and other packaged ingredients if you need the finished meal to be strictly gluten-free.

Can I make sweet potato burger bowls for meal prep?

Yes. They’re especially convenient for meal prep because the hot and cold ingredients can be stored separately. Prepare the roasted sweet potatoes and ground beef ahead of time, then reheat them before adding the lettuce, tomatoes, pickles, onion, cheese, and burger sauce.

High Protein Bowl Recipes to Try Next

• Sloppy Joe bowls
• Beef broth bowl
• Street corn beef bowl
• Bang Bang chicken bowl
• In-N-out bowl

Continue to Content

Yield: 2 servings

Sweet Potato Burger Bowl

Print

These sweet potato burger bowls are a veggie-packed way to get your cheeseburger fix, with seasoned lean beef, roasted sweet potatoes, melted cheese, burger toppings, and a creamy homemade burger sauce. They make a satisfying, high-protein dinner and are great for meal-prep.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

Bowls:

• 2 large sweet potatoes (360g) peeled and diced
• Olive oil
• 1 lb lean ground beef
• Salt, to taste
• ¼ teaspoon Black pepper
• ½ teaspoon Garlic powder
• ¼ teaspoon Onion powder
• ½ teaspoon Smoked paprika

Toppings:

• 1 cup Shredded Colby Jack cheese
• 2 cups Shredded lettuce
• ½ cup Tomatoes, diced
• ⅓ cup Red onion, diced
• ½ cup Dill pickles, diced
• 1 tablespoon Sesame seeds

Burger Sauce:

• ½ cup mayonnaise
• 3 tablespoon ketchup
• 2 tablespoon sweet pickle relish
• 1 teaspoon yellow mustard
• 1½ teaspoon granulated sugar
• 1½ teaspoon white vinegar
• Salt and pepper

Notes

1. Preheat the oven to 400°F (200°C). Add the diced sweet potatoes to a large bowl and drizzle with olive oil. Season with salt to taste, ⅛ teaspoon black pepper, ¼ teaspoon garlic powder, ⅛ teaspoon onion powder, and ¼ teaspoon smoked paprika. Toss until evenly coated.
2. Spread the sweet potatoes in a single layer on a large baking sheet. Roast for 45–55 minutes, tossing halfway through, until tender in the center and golden around the edges.
3. Meanwhile, make the burger sauce. In a small bowl, stir together the mayonnaise, ketchup, sweet pickle relish, yellow mustard, sugar, and white vinegar until smooth. Season with salt and pepper to taste, then refrigerate until ready to serve.
4. Heat a lightly greased skillet over medium-high heat. Add the ground beef and break it into crumbles. Season with salt to taste and the remaining ⅛ teaspoon black pepper, ¼ teaspoon garlic powder, ⅛ teaspoon onion powder, and ¼ teaspoon smoked paprika.
5. Cook the beef for 6–8 minutes, stirring occasionally, until browned and cooked through to 160°F. Drain any excess grease if needed.
6. Divide the roasted sweet potatoes between serving bowls and top with the seasoned ground beef. Add the shredded Colby Jack cheese while the beef is still hot so it starts to melt.
7. Top with the shredded lettuce, diced tomatoes, red onion, and dill pickles. Drizzle with the burger sauce, sprinkle with sesame seeds, and serve.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 870Total Fat: 58gSaturated Fat: 22gUnsaturated Fat: 37gCholesterol: 126mgSodium: 1142mgCarbohydrates: 34gFiber: 8gSugar: 10gProtein: 66g