Ingredients
Roasted base
- 800 g orange sweet potatoes peeled and cut into ½-inch /12-mm cubes
- 1 tbsp olive oil 15 ml, divided: 2 tsp potatoes and 1 tsp beef
- 1/2 tsp fine salt divided
- 1/4 tsp black pepper divided
Beef
- 1 lb 90% lean ground beef 454 g
- 1 small yellow onion 100 g, diced
- 2 cloves garlic 6 g, minced
- 2 tbsp tomato paste 30 g
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 cup water 60 ml
Cold toppings
- 2/3 cup plain whole-milk Greek yogurt 160 g; pasteurized
- 1 tbsp fresh lemon juice 15 ml
- 1 small cucumber 200 g, sliced
- 1 1/2 cups finely shredded red cabbage 100 g
- 2 small scallions 20 g, sliced
Equipment
- 1 Large rimmed sheet pan
- 1 Large skillet
- 1 Food thermometer
- 1 Small bowl
Instructions
- Heat the oven to 425°F (220°C). Toss sweet potato cubes with 2 teaspoons oil, half the salt and half the pepper. Spread in a single uncrowded layer on a large rimmed sheet pan; use two pans if needed.
- Roast for 25–30 minutes, turning halfway, until the cubes are tender inside and golden at the edges. Larger pieces or a crowded pan take longer.
- Meanwhile, prepare cucumber, cabbage and scallions with clean utensils before handling the beef. Stir yogurt and lemon juice together and refrigerate.
- Heat the remaining 1 teaspoon oil in a large skillet over medium-high heat. Cook onion 3–4 minutes. Add beef and break into small crumbles; cook 6–8 minutes, confirming a minimum 160°F (71°C) with a food thermometer.
- Stir in garlic, tomato paste, cumin, paprika and remaining salt and pepper for 1 minute. Add¼ cup water and simmer 2–3 minutes until lightly saucy. Divide roasted sweet potato and beef among four bowls. Add cold vegetables, scallions and lemon yogurt just before eating.
Nutrition
Calories: 480kcal
Video
Notes
Video credit: Low Carb Love, Viral High Protein Beef Bowl Recipe I Can't Stop Making, originally uploaded 2026-04-14. This version roasts sweet potatoes in the oven and uses lemon yogurt, cucumber and cabbage. It omits the video's cottage cheese, avocado, hot honey and optional crema.
Estimates: About 480 calories per bowl; cost US $11.60 for the complete batch and $2.90 per portion. Calculated from ingredient quantities; brands, portions and local prices vary. Optional accompaniments are excluded.
Storage and allergens: Contains milk. Refrigerate components within two hours and store cold toppings separately. Use cooked leftovers within 3–4 days; reheat beef and sweet potato to 165°F (74°C), then add chilled toppings.