Easy Cheeseburger Bowl
This Cheeseburger Bowl is a healthier take on a classic cheeseburger, made with seasoned ground beef, crispy sweet potatoes, fresh vegetables, and a creamy burger-style dressing. It's an easy, high-protein dinner that's perfect for busy weeknights and meal prep.
Servings: 4
Ingredients
Sweet Potato Wedges:
- 1 large Sweet potato cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheeseburger Beef:
- 1 pound lean ground beef
- 1/2 red onion finely diced
- 3 garlic cloves minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad:
- 1 large heart romaine lettuce chopped
Cheeseburger Dressing:
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 2-3 tablespoons dill pickle brine
- 1/2 garlic clove minced
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Bowl Toppings:
- 1 cup cherry tomatoes halved (or 2 medium tomatoes, sliced)
- ½ cup dill pickle slices
- 1/2 red onion very thinly sliced
Optional:
- chopped chives or parsley
Instructions
- Preheat the air fryer to 400°F. Toss the 1 large Sweet potato (wedges) with the 1 tablespoon olive oil, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Arrange them in a single layer in the air fryer basket and cook for 18 to 20 minutes, shaking the basket halfway through, until the wedges are golden on the outside and tender in the center.
- Meanwhile, heat a large skillet over medium-high heat. Add the 1 pound lean ground beef and cook for about 4 minutes, breaking it into small crumbles. Stir in the diced 1/2 red onion and continue cooking until the onion is soft and the beef is nicely browned. Add the 3 garlic cloves, 1 teaspoon Worcestershire sauce, 1 teaspoon yellow mustard, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper, and cook for another minute until fragrant.
- In a small bowl, whisk together the ½ cup plain Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons ketchup, 1 tablespoon Dijon mustard, 1/2 garlic clove, 2-3 tablespoons dill pickle brine, ½ teaspoon garlic powder, and ¼ teaspoon black pepper until smooth.
- Place the chopped 1 large heart romaine lettuce in a large bowl and toss with about two-thirds of the dressing, making sure every leaf is lightly coated.
- Divide the dressed romaine between four serving bowls. Top each bowl with the warm ground beef, a handful of sweet potato wedges, sliced pickles (½ cup dill pickle slices), 1 cup cherry tomatoes (divided), and 1/2 red onion (divided).
- Finish with a drizzle of the remaining cheeseburger dressing and serve immediately. Garnish with chopped chives or parsley if needed.
Notes
- Cut the sweet potatoes into evenly sized cubes or wedges for even cooking.
- Air fry the sweet potatoes in a single layer for the crispiest texture.
- Toss the lettuce with dressing just before serving.
- Store the dressing separately if meal prepping.
- Add shredded cheddar or crispy bacon ( I use turkey) for an extra cheeseburger-inspired twist.
- Leftover beef and sweet potatoes keep well in the refrigerator for up to 4 days.
Nutrition
Calories: 411kcal | Carbohydrates: 28g | Protein: 28g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1162mg | Potassium: 928mg | Fiber: 4g | Sugar: 9g | Vitamin A: 13305IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 4mg