Garlic Butter Ground Beef and Roasted Veggie Bowls

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.