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white bowl with garlic butter ground beef, roasted sweet potatoes, roasted brussels sprouts, goat cheese, spring mix, honey, and chile flakes

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.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Bowls
Calories: 550kcal
Author: Mason Woodruff

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

Serving: 1/4th of the beef and veggies with 1 oz of goat cheese over 2 cups spring mix | Calories: 550kcal | Carbohydrates: 36g | Protein: 34g | Fat: 30g | Fiber: 8g