Can I skip the pickles?

Absolutely. Leave them off if you don't like them, then finish the bowl with the sauce.

Can I use 85/15 ground beef?

85/15 works here. Brown it fully, then drain any excess fat before you assemble the bowls. I use 90/10 when I want less fat left in the skillet. Nothing else in the bowl needs changing.

Ground turkey or chicken instead?

Ground turkey or chicken can replace the lean beef. Use it for the seasoned skillet portion, then finish the bowls with the toppings and sauce. The bowl still has the same burger-style setup.

Can I freeze the seasoned beef?

Make a double or triple portion of seasoned ground beef when you're already cooking it. Freeze that portion, then reheat it another month in the future after you prep the other parts. It cuts down the work later.

Why are my sweet potatoes pale?

Give the cubes more room on the sheet pan. When they touch or pile up, they steam and won't caramelize at the edges. Cut them into true ½-inch pieces, stir halfway through, and roast until the edges are golden and slightly crisp.

How do I prep these ahead?

Prep each component on a Sunday morning, then put each one in its own storage container. The sauce can be made the day before. Assemble the bowl when you're ready to eat. Warm the sweet potato and beef together in a bowl in the microwave, then add the toppings. Each container lasts around 4 to 5 days in the fridge. I like having the pieces separate, since lunch comes together fast and the cold lettuce stays out of the microwave.

Sweet Potato Burger Bowl with Ground Beef and Burger Sauce

By Leah OkonkwoOct 10, 2026

Prep

20 min

Cook

40 min

Total

60 min

Servings

Level

Easy

Jump to recipe

Sweet potato burger bowls are what I make when I want burger toppings without a bun, with roasted cubes standing in for bread and browned ground beef under a cool, pickle-flecked sauce. The potato edges turn golden and slightly crisp, which is the part I wait for.

I cut the sweet potato into true ½-inch cubes, then spread them across a sheet pan with room around each piece, since a crowded pan traps steam and leaves them pale. At 425°F, the centers turn tender while the edges brown, and I stir halfway through the 30 to 35 minutes. Those small cubes cook through without turning soft or soggy.

The beef cooks in a skillet while the potatoes roast, and I season it with onion powder, garlic powder, and paprika, the same mix on the potatoes. I use 90/10 beef here and work the seasoning through it as it browns. If I'm using 85/15, I drain off the extra fat after it browns, then build the bowls while everything is warm.

I make the sauce in a small bowl and let it chill while the sweet potatoes finish. The relish and vinegar have time to settle in. For serving, I like plenty of shredded lettuce and small-diced toppings over the beef, with a generous drizzle of sauce across everything while the sweet potatoes are still hot. The cold toppings against the hot base are how I like to eat it.

Why you'll love this recipe

Burger fans get familiar toppings in a bowl, and picky eaters can leave off the pickle pieces.
Roasted sweet potato gives dinner a sturdy base, with browned edges from the hot oven.
With 90/10 beef, less fat is left in the skillet for a regular dinner night.
The shared seasoning goes on both the potatoes and the beef.
Four servings suit a small household, with no separate burger buns to buy or toast.

Instructions

Preheat the oven to 425°F (200°C). Put the cubed sweet potato in a mixing bowl with the olive oil, ½ teaspoon each onion powder, garlic powder, and paprika, plus salt and pepper to taste. Toss until coated.

Spread the sweet potato in a single layer on a sheet pan, leaving space between the cubes. Roast for 30 to 35 minutes, stirring halfway through, until the edges are golden and slightly crisp.

Heat a skillet over medium heat and add the ground beef. Break it up with a spatula, then add ½ teaspoon each onion powder, garlic powder, and paprika, plus salt and pepper to taste. Cook until fully browned with no pink remaining, about 8 to 10 minutes. Drain excess fat if needed.

Stir the mayonnaise, ketchup, sweet pickle relish, white vinegar, and pinch of kosher salt together in a small bowl until smooth.

Divide the roasted sweet potato among bowls. Top with the ground beef, shredded cheese, shredded lettuce, diced tomatoes, diced pickles, and diced onion. Drizzle the sauce over each bowl.

Sweet Potato Burger Bowl with Ground Beef and Burger Sauce

1 / 5

Dinner Beef Meal Prep Sheet Pan Stovetop

Sweet Potato Burger Bowl with Ground Beef and Burger Sauce

Name: Sweet Potato Burger Bowl with Ground Beef and Burger Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 pounds sweet potato (2 to 3 potatoes, cut into ½-inch cubes); 2 tablespoons extra-virgin olive oil; 1 teaspoon onion powder (divided); 1 teaspoon garlic powder (divided); 1 teaspoon paprika (divided); kosher salt (to taste for the sweet potato and beef, plus 1 pinch for the sauce); freshly ground black pepper (to taste); 1 pound lean ground beef; 0.25 cup mayonnaise; 1.5 tablespoons ketchup; 1 tablespoon sweet pickle relish (chopped extra fine); 0.5 tablespoon white vinegar; 3 cups shredded lettuce; 4 Roma tomatoes (deseeded and diced); 1 cup shredded cheese; 0.5 cup white onion (diced); 0.5 cup dill pickles (diced)

By Leah OkonkwoOct 10, 2026

Prep

20 min

Cook

40 min

Total

60 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Burger fans get familiar toppings in a bowl, and picky eaters can leave off the pickle pieces.
Roasted sweet potato gives dinner a sturdy base, with browned edges from the hot oven.
With 90/10 beef, less fat is left in the skillet for a regular dinner night.
The shared seasoning goes on both the potatoes and the beef.
Four servings suit a small household, with no separate burger buns to buy or toast.

Ingredients

Servings4

•2 pounds sweet potato (2 to 3 potatoes, cut into ½-inch cubes)
•2 tablespoons extra-virgin olive oil
•1 teaspoon onion powder (divided)
•1 teaspoon garlic powder (divided)
•1 teaspoon paprika (divided)
•kosher salt (to taste for the sweet potato and beef, plus 1 pinch for the sauce)
•freshly ground black pepper (to taste)
•1 pound lean ground beef
•0.25 cup mayonnaise
•1.5 tablespoons ketchup
•1 tablespoon sweet pickle relish (chopped extra fine)
•0.5 tablespoon white vinegar
•3 cups shredded lettuce
•4 Roma tomatoes (deseeded and diced)
•1 cup shredded cheese
•0.5 cup white onion (diced)
•0.5 cup dill pickles (diced)

Instructions

1
Preheat the oven to 425°F (200°C). Put the cubed sweet potato in a mixing bowl with the olive oil, ½ teaspoon each onion powder, garlic powder, and paprika, plus salt and pepper to taste. Toss until coated.
2
Spread the sweet potato in a single layer on a sheet pan, leaving space between the cubes. Roast for 30 to 35 minutes, stirring halfway through, until the edges are golden and slightly crisp.
3
Heat a skillet over medium heat and add the ground beef. Break it up with a spatula, then add ½ teaspoon each onion powder, garlic powder, and paprika, plus salt and pepper to taste. Cook until fully browned with no pink remaining, about 8 to 10 minutes. Drain excess fat if needed.
4
Stir the mayonnaise, ketchup, sweet pickle relish, white vinegar, and pinch of kosher salt together in a small bowl until smooth.
5
Divide the roasted sweet potato among bowls. Top with the ground beef, shredded cheese, shredded lettuce, diced tomatoes, diced pickles, and diced onion. Drizzle the sauce over each bowl.