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Sweet Potato Burger Bowl

Sweet potato burger bowl layers roasted sweet potatoes, seasoned ground beef, crisp romaine, and classic burger toppings. A creamy ketchup-mustard sauce with pickle juice ties the colorful bowls together.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 sweet potatoes medium, about 1 1/2 pounds, peeled and cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the beef
  • 1 lb ground beef 85% lean
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp garlic powder
For the sauce
  • 0.33 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp pickle juice
For the bowls
  • 4 cup romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 0.5 red onion small, thinly sliced
  • 0.5 cup dill pickle slices
  • 4 oz cheddar cheese shredded

Equipment

  • 1 large rimmed baking sheet
  • 1 12-inch skillet

Method
 

Roast the sweet potatoes
  1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Toss the sweet potatoes with the olive oil, salt, and black pepper, then spread them in a single layer.
  3. Roast for 25 to 30 minutes, turning once halfway through, until tender and browned at the edges.
Cook the beef
  1. Cook the ground beef in a 12-inch skillet over medium-high heat for 7 to 9 minutes, breaking it into crumbles, until no pink remains and it reaches 160°F.
  2. Stir in the Worcestershire sauce and garlic powder.
Make the sauce
  1. Stir the mayonnaise, ketchup, mustard, and pickle juice together in a small bowl until smooth.
Assemble the bowls
  1. Divide the romaine, roasted sweet potatoes, beef, tomatoes, red onion, pickles, and cheddar among four bowls.
  2. Drizzle with the sauce and serve.

Notes

For the best texture, assemble the bowls just before serving so the romaine stays crisp. Refrigerate leftovers in airtight containers for up to 3 days; freezing is not recommended because the lettuce and sauce do not thaw well. Use a plant-based mayonnaise if you want a dairy-free sauce.