All the flavors of your favorite burger, none of the bun! These Loaded Burger Bowls with Sweet Potato Wedges are the ultimate easy weeknight dinner the whole family will love.
Juicy seasoned ground beef is piled high over crisp lettuce with all your favorite burger toppings, creamy special sauce, melty cheese and pickles, served alongside perfectly crispy oven-baked sweet potato wedges for a satisfying and wholesome twist on a classic comfort food.
Ready in under 30 minutes and completely customizable, these burger bowls are naturally gluten-free, great for meal prep, and easy to make low-carb or high-protein to fit your lifestyle.
Ingredients You’ll Need
For the sweet potato wedges:
- 1 ½ lb (700 g) sweet potatoes cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the beef:
- 1 tbsp olive oil
- ½ small yellow onion diced
- 1 lb (450 g) ground beef
- 1 tsp Worcestershire sauce
- 1 tsp yellow mustard
- ½ tsp garlic powder
- salt and black pepper to taste
- 3 slices American cheese torn into pieces
For the burger sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 ½ tsp yellow mustard
- 1 ½ tsp pickle brine
- ¼ tsp garlic powder
- pinch of smoked paprika
For serving:
- 4 cups shredded romaine lettuce
- store-bought or homemade quick-pickled red cabbage
- dill pickle slices
- sliced pepperoncinis
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How to make Loaded Burger Bowls with Sweet Potatoes
1. Preheat the oven to 450°F (230°C).
2. Add sweet potato wedges to a large bowl. Drizzle with olive oil and sprinkle over the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until well coated.
3. Spread the wedges onto a large baking sheet in a single layer, leaving some space between them.
4. Roast for 25-30 minutes, turning once halfway through cooking. The wedges should be soft in the center with nicely browned edges. Pop under the broiler for the last 2-3 minutes for more browning, if desired.
5. In a large skillet, heat oil over medium-high heat.
6. Add onion and cook for 3-4 minutes until softened. Add beef and cook until browned, breaking it into larger crumbles as it cooks.
7. Stir in Worcestershire sauce, mustard, garlic powder, salt, and pepper. Reduce the heat to low and stir in the American cheese until melted.
8. In a small bowl, whisk together mayo, ketchup, mustard, pickle brine, garlic powder, and smoked paprika.
9. Divide lettuce, sweet potato wedges, and beef between bowls. Add the pickles, pepperoncinis, and pickled red cabbage around the sides.
10. Drizzle with the burger sauce and serve.
Loaded Burger Bowls with Sweet Potato Wedges
Ingredients
For the sweet potato wedges:
- 1 ½ lb (700 g) sweet potatoes cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the beef:
- 1 tbsp olive oil
- ½ small yellow onion diced
- 1 lb (450 g) ground beef
- 1 tsp Worcestershire sauce
- 1 tsp yellow mustard
- ½ tsp garlic powder
- salt and black pepper to taste
- 3 slices American cheese torn into pieces
For the burger sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 ½ tsp yellow mustard
- 1 ½ tsp pickle brine
- ¼ tsp garlic powder
- pinch smoked paprika
For serving:
- 4 cups shredded romaine lettuce
- store-bought or homemade quick-pickled red cabbage
- dill pickle slices
- sliced pepperoncinis
Instructions
- Preheat the oven to 450°F (230°C).
- Add sweet potato wedges to a large bowl. Drizzle with olive oil and sprinkle over the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until well coated.
- Spread the wedges onto a large baking sheet in a single layer, leaving some space between them.
- Roast for 25-30 minutes, turning once halfway through cooking. The wedges should be soft in the center with nicely browned edges. Pop under the broiler for the last 2-3 minutes for more browning, if desired.
- In a large skillet, heat oil over medium-high heat.
- Add onion and cook for 3-4 minutes until softened. Add beef and cook until browned, breaking it into larger crumbles as it cooks.
- Stir in Worcestershire sauce, mustard, garlic powder, salt, and pepper. Reduce the heat to low and stir in the American cheese until melted.
- In a small bowl, whisk together mayo, ketchup, mustard, pickle brine, garlic powder, and smoked paprika.
- Divide lettuce, sweet potato wedges, and beef between bowls. Add the pickles, pepperoncinis, and pickled red cabbage around the sides.
- Drizzle with the burger sauce and serve.
Notes
- To make homemade quick-pickled cabbage, combine 2 cups of thinly sliced red cabbage with 1/4 cup of apple cider vinegar, 1 teaspoon of sugar, and 1/2 teaspoon of salt in a jar. Leave for 15-20 minutes, stirring once or twice, until slightly softened but still crunchy.
- The burger sauce can be made up to 3 days ahead and refrigerated until ready to use. The pickled red cabbage can be refrigerated for up to 1 week. The bowls are best assembled just before serving.
- Store leftover beef and sweet potato wedges in the refrigerator for up to 3 days. Reheat the potatoes in the oven or air fryer until warmed through and lightly crisp again.
- Feel free to customize the bowls with toppings like bacon, avocado, sliced jalapeños, crispy onions, or shredded cheddar.
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