These garlic butter ground beef and roasted veggie bowls are one of my favorite fall-inspired meals. The combination of savory beef in a garlicky butter sauce with caramelized sweet potatoes, roasted Brussels sprouts, and tangy goat cheese makes every bite feel cozy and satisfying. With a balance of protein, fiber, and warm spices, it’s a wholesome dish I can enjoy for lunch or dinner.
Why You’ll Love This Recipe
I love this recipe because it brings together rich flavors and hearty textures in one bowl. The roasted veggies add natural sweetness and crunch, the beef is savory and buttery, and the goat cheese gives it a creamy, tangy finish. It’s customizable, nutrient-dense, and keeps me full for hours. Plus, it’s simple enough for a weeknight meal but feels special enough to serve guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Lean ground beef
-
Sweet potatoes, diced
-
Brussels sprouts, quartered
-
Olive oil
-
Butter
-
Garlic, minced
-
Maple syrup (for the garlic butter sauce)
-
Ground cumin
-
Allspice
-
Salt
-
Black pepper
-
Mixed greens (spring mix or spinach)
-
Goat cheese, crumbled
-
Red pepper flakes (optional, for garnish)
Directions
-
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
I toss the diced sweet potatoes and quartered Brussels sprouts with olive oil, cumin, allspice, salt, and pepper. I spread them on the baking sheet and roast for 25–30 minutes until golden and tender.
-
While the veggies roast, I heat a skillet over medium heat, add the ground beef, and cook until browned, breaking it apart as it cooks.
-
I drain excess fat if needed, then stir in butter, minced garlic, and a splash of maple syrup, letting the mixture simmer until the beef is coated in the garlic butter sauce.
-
To assemble, I add a handful of mixed greens to each bowl, top with roasted veggies, spoon the garlic butter beef on top, and finish with crumbled goat cheese.
-
I sprinkle red pepper flakes over the bowls before serving if I want extra heat.
Servings and timing
This recipe makes about 4 servings. It usually takes me 15 minutes to prep and 30 minutes to cook, so I have it ready in about 45 minutes.
Variations
Sometimes I swap the sweet potatoes for butternut squash or delicata squash for a seasonal twist. For extra protein, I top the bowl with a fried egg. If I don’t have goat cheese, feta works just as well. I also like adding smoked paprika to the veggies or drizzling honey over the finished bowls for more sweetness.
Storage/reheating
I store leftovers in separate airtight containers—keeping the beef, veggies, and greens apart—for up to 3 days. When reheating, I warm the beef and veggies in a skillet or microwave, then assemble the bowls fresh with greens and cheese.
FAQs
Can I make this recipe low-carb?
Yes, I swap the sweet potatoes for cauliflower or zucchini to reduce carbs.
What’s the best way to keep the veggies crispy when reheating?
I reheat them in the oven or air fryer instead of the microwave, so they stay caramelized and crisp.
Can I use a different protein?
Yes, I sometimes use ground turkey, chicken, or even lamb instead of beef.
Can I make this dairy-free?
Yes, I skip the butter in the beef sauce and use olive oil instead, and leave out the goat cheese or use a dairy-free substitute.
What greens work best in these bowls?
I like spring mix for a light base, but spinach, kale, or arugula also work really well.
Conclusion
These garlic butter ground beef and roasted veggie bowls are hearty, flavorful, and nourishing. The sweet and savory balance from the roasted vegetables, buttery beef, and tangy goat cheese makes every bite exciting. Once I started making them, they quickly became one of my favorite bowl-style meals for fall.
PrintGarlic Butter Ground Beef and Roasted Veggie Bowls
Garlic Butter Ground Beef and Roasted Veggie Bowls are hearty, flavorful meals combining savory garlic butter beef with caramelized sweet potatoes, roasted Brussels sprouts, and tangy goat cheese. Perfect for a cozy, nutrient-dense lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting + Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound lean ground beef
- 2 medium sweet potatoes, diced
- 2 cups Brussels sprouts, quartered
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon allspice
- Salt, to taste
- Black pepper, to taste
- 4 cups mixed greens (spring mix or spinach)
- 1/2 cup crumbled goat cheese
- Red pepper flakes (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced sweet potatoes and quartered Brussels sprouts with olive oil, cumin, allspice, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes until golden and tender.
- While the veggies roast, heat a skillet over medium heat and cook ground beef until browned, breaking it up as it cooks.
- Drain excess fat if needed, then stir in butter, garlic, and maple syrup. Let simmer for a few minutes until beef is coated in garlic butter sauce.
- To assemble bowls, place a handful of mixed greens in each bowl, top with roasted veggies and garlic butter ground beef, and sprinkle with goat cheese.
- Garnish with red pepper flakes if desired and serve warm.
Notes
- Substitute sweet potatoes with butternut or delicata squash.
- Top with a fried egg for added protein.
- Swap goat cheese with feta or omit for dairy-free.
- Add smoked paprika to veggies or drizzle with honey for variation.
- Store components separately and reheat veggies and beef before assembling fresh bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 9g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg
