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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
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5 from 3 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Ground Beef Recipes
Cuisine: American
Keyword: fall recipes for ground beef, garlic butter ground beef, ground beef and veggie bowls, ground beef bowls, roasted sweet potatoes and brussels sprouts
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