It’s the most wonderful time of the year. The Texas weather is cooling (knock on wood) and leaves are starting to fall. And what better way to bring in the season than with roasted sweet potatoes and brussels sprouts tossed in warm spices? These ground beef bowls combine the roasted veggies with lean ground beef in a garlic butter sauce, crumbled goat cheese, and mixed greens.
Each bowl has 30 grams of protein and 8 grams of fiber to keep you full and happy this fall season. And the recipe has plenty of customizations to make it fit your calorie and macronutrient needs. Let’s quickly run through everything.
The Roasted Brussels Sprouts and Sweet Potatoes
It’s hard to beat this fall produce combo. The recipe calls for tossing diced sweet potatoes and quartered brussels sprouts with olive oil, salt, pepper, ground cumin, and allspice. There’s some maple syrup in the garlic butter sauce for the beef, don’t worry.
Feel free to tweak the seasoning to add more sweet or spicy flavors. I sprinkled some chile flakes over the finished bowls for an extra kick, but you could work a little smoked paprika in with the roasted veggies.
To save a few carbs, you could swap the sweet potatoes for another fall staple like butternut squash or some type of winter squash (maybe delicata squash?). I’ve used the former paired with brussels sprouts and bacon in the air fryer.
If you’re not a brussels sprouts lover, you can try using broccoli or another cruciferous veggie. Though you’ll probably want to split the broccoli and potatoes into separate sheet pans since they may roast at different rates in the oven. (Broccoli will likely burn before the sweet potatoes are cooked through.)
The Garlic Butter Ground Beef
I don’t use butter that often in my “Kinda Healthy” recipes, but this is the perfect application for it. The recipe only calls for two tablespoons, but the butter definitely makes this a higher fat recipe.
Most macro friendly eaters may not have the daily fats available, I realize. So if you want to use something like the light butter from my garlic butter steak bites recipe, that’s a way to save 3 grams of fat per serving.
I used extra lean ground beef, so that’s about the extent of the fat savings. Unless you wanted to pull some olive oil away from the veggies, which I definitely would not recommend, or make a cheese adjustment (more on that below).
Instead, think of this dish as a hearty, nutrient-rich fall recipe that packs a good amount of protein and fiber into easy-to-assemble bowls.
Bowl Assembly
Goat cheese and kale, arugula, or some form of leafy greens were what I envisioned from the start for these ground beef bowls. If you’re not a fan of goat cheese, feta would be a good alternative. Freshly grated parmesan or parmigiano reggiano would also be great for adding a little cheesy goodness but on a smaller scale. That could also save a few calories and grams of fat per serving.
As far as the greens go, choose your favorite and rock on. While the recipe doesn’t call for dressing the greens in any way, a little olive oil and vinegar might tickle your fancy.
Other add-in ideas include grains like rice or quinoa, pecans or walnuts, freshly diced apple or pear, and other fall staples.
Okay, that should cover everything you need to know. Have a question about ingredient substitutions, cooking methods, or anything else? Leave them in the comments below. And I always appreciate recipe reviews if you make these ground beef bowls and dig them.
Garlic Butter Ground Beef Power Bowls with Roasted Veggies
Lean ground beef in a garlic butter sauce with goat cheese, mixed greens, and roasted sweet potatoes and brussels sprouts.
Ingredients
For the Roasted Veggies
- 1 pound Sweet Potatoes, medium diced
- 1 pound Brussels Sprouts, quartered
- 2 Tablespoons (32g) Olive Oil
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Allspice
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Ground Cumin
For the Ground Beef
- 1 pound Extra Lean Ground Beef
- 1/4 cup Water
- 2 Tablespoons (28g) Unsalted Butter, room temp or softened
- 1 Tablespoon (15g) Balsamic Vinegar
- 1 Tablespoon (15g) Maple Syrup
- 4 cloves Garlic, minced or crushed
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Granulated Garlic
- 1/2 teaspoon Black Pepper
For the Bowls
- 4 oz Crumbled Goat Cheese
- 8 cups Spring Mix
- Pickled Beets, Honey, Chile Flakes (optional)
Instructions
- Preheat your oven to 450ºF and line a half sheet pan with parchment paper.
- Toss the sweet potatoes and brussels sprouts with the olive oil before seasoning with salt, pepper, cumin, and allspice.
- Pour the veggies on the sheet pan in an even layer and bake for 25-35 minutes until they're fork tender and slightly browning around the edges.
- In the last 10-15 minutes of baking the veggies, mix the butter, syrup, balsamic vinegar, water, and spices together in a small bowl. Set aside.
- Heat a large skillet over medium-high heat. Once hot, cook the ground beef on one side for 3-4 minutes until a brown crust forms. Break the beef apart and fully cook.
- Add the butter mixture to the pan and cook until the garlic is fragrant and the sauce thickens, about 1-2 minutes. Remove from the heat and serve over the spring mix with the roasted vegetables and goat cheese.
- Optional: Add a drizzle of maple syrup or honey and a pinch of chile flakes alongside pickled beets (trust me).
Notes
See the post above for ingredient substitution tips.
Nutrition Facts Notes
Ground beef only (96% lean): 815 calories, 85g protein, 22g carbs, 38g fat
Veggies only: 900 calories, 18g protein, 108g carbs, 49g fat, 23g fiber
Using light butter saves 100 calories and 12g fat (or 25 calories and 3g fat per serving)
Nutrition Information:
Yield: 1 bowl Serving Size: 1/4th of the beef and veggies with 1 oz of goat cheese over 2 cups spring mixAmount Per Serving: Calories: 550Total Fat: 30gCarbohydrates: 36gFiber: 8gProtein: 34g
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