Sweet Potato Burger Bowl
(serves 2-4)
DIETARY: Traditional, Gluten-free
TOTAL TIME: 45 minutes
1 pound sweet potatoes, cut into 1-inch cubes
3 tablespoons olive oil, divided
½ teaspoon sea salt
1 pound ground beef
1 tablespoon olive oil
¾ teaspoon garlic powder
¾ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 romaine heart, shredded (about 4 cups)
1½ cups shredded sharp cheddar cheese
2 medium beefsteak tomatoes, chopped
2 medium avocado, peeled, pitted, and chopped
1 cup sliced dill pickles
½ small white onion, thinly julienned
½-1 cup prepared or homemade burger sauce
Preheat the oven to 375° F. Toss the sweet potatoes with 2 tablespoons of olive oil and sea salt. Spread them in a single layer on a baking sheet and roast for 35 minutes, or until tender and lightly browned.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Stir in the garlic powder, paprika, salt, and black pepper, and cook for 2–3 minutes more. Drain any excess fat if needed.
Divide the shredded romaine between bowls. Top with the seasoned beef, roasted sweet potatoes, cheddar cheese, tomatoes, avocado, pickles, and onion.
Drizzle each salad with a ¼ cup of the sauce, serving any extra on the side.
