Beef and Sweet Potato Bowls

Ingredients

• 2 medium Sweet Potatoes (peeled and cut into 1‑inch cubes)
• 12 oz Brussels Sprouts (trimmed and halved)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Salt (kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• 1 lb Ground Beef (80 % lean, preferably grass‑fed)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Smoked Paprika
• 1 tbsp Worcestershire Sauce
• 2 tbsp Unsalted Butter (cut into pieces)
• ½ cup Heavy Cream
• 2 cloves Garlic (minced)
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Fresh Thyme (chopped)
• 1 tsp Lemon Juice
• ¼ tsp Red Pepper Flakes (optional, for heat)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the vegetables.

   Time: PT5M

   Temperature: 425°F

2. Season Vegetables

   In a large mixing bowl, toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, ½ tsp salt, and ¼ tsp black pepper until evenly coated.

   Time: PT5M

3. Roast Vegetables

   Arrange the seasoned vegetables on a parchment‑lined baking sheet. Roast for 20‑25 minutes, stirring once halfway through, until tender and lightly browned.

   Time: PT25M

   Temperature: 425°F

4. Sear Ground Beef

   While the vegetables roast, heat a large skillet over medium‑high heat. Add the ground beef, spreading it out, and let it sear undisturbed for 3‑4 minutes per side to develop a crust. Then break it apart with a spatula and continue cooking until fully browned, about 6‑8 minutes total.

   Time: PT8M

   Temperature: medium‑high

5. Season Beef

   Drain excess fat from the skillet, return it to the off‑heat, and stir in garlic powder, onion powder, smoked paprika, Worcestershire sauce, and the remaining ½ tsp salt and ¼ tsp pepper. Mix well.

   Time: PT2M

6. Make Garlic‑Herb Cream Sauce

   In a small saucepan over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, bring to a gentle simmer, and cook 2‑3 minutes until slightly thickened. Stir in chopped parsley, thyme, lemon juice, and a pinch of red pepper flakes. Season with salt and pepper to taste.

   Time: PT5M

   Temperature: medium

7. Assemble Bowls

   Divide the roasted sweet potatoes and Brussels sprouts among four meal‑prep containers. Top each with an equal portion of seasoned ground beef. Drizzle the creamy garlic‑herb sauce over each bowl and garnish with extra parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

6 g