This post may contain affiliate links. Please read our disclosure policy.
These bowls are sweet, savory, packed with flavor and naturally gluten-free. Each bowl packs over 42 grams of protein and gives you fresh flavors in every bite. It’s gluten free, grain free, nut free, egg free, high in protein and high in fiber.
You know I’m all up for meal prepping, so when Sunday comes and I want to change things up at breakfast, these sweet potato breakfast beef bowls are what I normally make.
This recipe combines crispy roasted sweet potatoes, broccoli, taco-seasoned ground beef, creamy cottage cheese, avocado, fresh cilantro, a drizzle of honey, and a squeeze of lime.
Pin this now to find it later
Pin ItIngredients and Substitutes
SWEET POTATOES & BROCCOLI
Sweet potatoes, cut into small bite-size cubes (2) – Swap for butternut squash, carrots, or parsnips.
Broccoli florets (4 cups) – Replace with cauliflower florets, green beans, or Brussels sprouts.
Olive oil (4 tsp) – Substitute with avocado oil or sunflower oil.
Garlic powder (1 tbsp) – You can use fresh minced garlic (4-6 cloves).
Onion powder (1 tbsp) – Fresh onion or onion flakes are great alternatives.
GROUND BEEF
Lean ground beef, 95% (1 lb) – Swap with ground turkey, chicken, or plant-based tofu crumbles.
Taco seasoning (2 tbsp) – Make your own by mixing chili powder, cumin, paprika, and a pinch of cayenne.
FOR ASSEMBLY
Cottage cheese (2 cups) – Replace with blended silken tofu for a plant-based version.
Avocado, sliced or diced (1) – You can also use guacamole.
Fresh cilantro, chopped (1/4 cup) – Use fresh parsley instead.
Honey (4 tsp) – Swap with maple syrup or a sugar-free syrup.
Lime, cut into wedges (1) – Lemon wedges are a good alternative.
How to Make Sweet Potato Breakfast Beef Bowls
Step 1. Preheat your oven to 425F and prepare a large baking sheet by lining it with parchment paper. In a bowl, toss the sweet potatoes with 2 tsp of olive oil, ½ tbsp garlic powder, and ½ tbsp onion powder.
Step 2. Spread the sweet potatoes in a single layer and roast them for 15 minutes.
Step 3. While the sweet potatoes are cooking, place the broccoli in a bowl and toss it with the remaining 2 tsp of olive oil, ½ tbsp garlic powder, and ½ tbsp onion powder.
Step 4. Once the sweet potatoes have roasted for 15 minutes, remove them from the oven and give them a stir. Now add the broccoli to the baking sheet.
Roast everything for another 15-20 minutes, until the sweet potatoes are tender and the broccoli is lightly browned.
Step 5. While the vegetables are roasting, place a large skillet over medium-high heat. Add the ground beef, break it into crumbles, and cook for 6-8 minutes.
Step 6. Stir in 2 tbsp of taco seasoning. Add a small splash of water if it’s too dry and cook for another 1-2 minutes.
Step 7. Divide the roasted sweet potatoes and broccoli among 4 meal prep bowls. Divide the ground beef the same way and add ½ cup of cottage cheese to each bowl.
Divide the avocado among the bowls and top with chopped cilantro. Drizzle each bowl with 1 tsp of honey and finish with a squeeze of fresh lime juice.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Going lower in carbs: Replace the sweet potatoes with zucchini or cauliflower florets.
- Add more fiber: Add black beans or sprinkle chia seeds or flax seeds on top of each bowl.
- Bring the heat: Add jalapeño slices or a pinch of red pepper flakes.
- Boost the flavor: Add pico de gallo for freshness.
My Tips & Tricks
- Let the beef rest with the seasoning: When you add a splash of water after the seasoning, it helps to coat the beef and intensify the flavor.
- Use full–fat cottage cheese: It adds a creamier texture and richer flavor. But you can use a low-fat version if you want to reduce the calories and fat content.
- Prep in bulk: If you want to meal prep for the whole week, you can double the recipe to make extra bowls.
My Storage Tips
This recipe is great for meal prepping. Keep every container in the fridge for up to 4 days. However, if you won’t eat them right away, I recommend leaving out the cottage cheese, avocado, cilantro, and lime.
Place each bowl in the microwave and reheat it in 30-second increments until warmed through. When you are ready to serve, add the cottage cheese, avocado, cilantro, and lime to keep it fresh.
Sweet Potato Breakfast Beef Bowls
Cals: 540 Protein: 42.8 Carbs: 52.8 Fat: 18.5
Ingredients
Sweet Potatoes & Broccoli
- 2 sweet potatoes cut into small bite-size cubes
- 4 cups broccoli florets
- 4 tsp olive oil divided
- 1 tbsp garlic powder divided
- 1 tbsp onion powder divided
Ground Beef
- 1 lb lean ground beef 95%
- 2 tbsp taco seasoning
For Assembly
- 2 cups cottage cheese
- 1 avocado sliced or diced
- 1/4 cup fresh cilantro chopped
- 4 tsp honey
- 1 lime cut into wedges
Instructions
Sweet Potatoes & Broccoli
- Preheat oven to 425F and line a large baking sheet with parchment paper.
- Toss the sweet potatoes with 2 tsp olive oil, 1/2 tbsp garlic powder, and 1/2 tbsp onion powder. Spread in a single layer and roast for 15 minutes.
- Meanwhile, toss the broccoli with the remaining 2 tsp olive oil, 1/2 tbsp garlic powder, and 1/2 tbsp onion powder.
- After the sweet potatoes have roasted for 15 minutes, stir them and add the broccoli to the baking sheet. Roast everything for another 15-20 minutes, until the sweet potatoes are tender and the broccoli is lightly browned.
Ground Beef
- While the vegetables roast, heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into crumbles, until browned and cooked through.
- Stir 2 tbsp taco seasoning into the beef. Add a small splash of water if needed and cook for another 1-2 minutes.
Assembly
- Divide the roasted sweet potatoes and broccoli among 4 bowls. Add the seasoned ground beef and 1/2 cup cottage cheese to each bowl.
- Divide the avocado among the bowls and top with chopped cilantro.
- Drizzle each bowl with 1 tsp honey and finish with a squeeze of fresh lime juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
