Name: Burger Bowls with Chipotle Ranch Sweet Potato Fries
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: ½ cup sour cream (or plain Greek yogurt); ⅓ cup mayonnaise; ¼ cup buttermilk; 2 chipotle peppers in adobo sauce; 1 teaspoon garlic paste; 2 teaspoons Sazon seasoning; 2 teaspoons dried parsley; Kosher salt & fresh ground black pepper- to taste; 3 medium sweet potatoes, cleaned (pat dry) & sliced into wedges; 3 tablespoons olive oil, divided; 2 ½ tablespoons Creole Cajun Seasoning– homemade or store-bought, divided; 1 lb ground beef; ½ medium yellow onion, diced; ⅓ cup beef broth (or water as sub); For bowl assembly: Chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, hamburger dill chips, and sliced avocado- as desired

Description

This burger bowl is a flavorful combination of ground beef, crispy sweet potato fries, and a zesty chipotle ranch dressing. Perfect for quick dinners or a healthy meal!

Ingredients

Scale

½ cup sour cream (or plain Greek yogurt)
⅓ cup mayonnaise
¼ cup buttermilk
2 chipotle peppers in adobo sauce
1 teaspoon garlic paste
2 teaspoons Sazon seasoning
2 teaspoons dried parsley
Kosher salt & fresh ground black pepper- to taste
3 medium sweet potatoes, cleaned (pat dry) & sliced into wedges
3 tablespoons olive oil, divided
2 ½ tablespoons Creole Cajun Seasoning– homemade or store-bought, divided
1 lb ground beef
½ medium yellow onion, diced
⅓ cup beef broth (or water as sub)
For bowl assembly: Chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, hamburger dill chips, and sliced avocado- as desired

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Instructions

Combine the sour cream, mayonnaise, buttermilk, chipotle peppers, garlic paste, Sazon seasoning, parsley, and salt/pepper in a blender or food processor. Blitz until smooth and transfer to an airtight container in the fridge.
Preheat the oven to 425°F and line a baking sheet with foil or parchment paper and a fitted wire rack.
In a bowl, toss sweet potato wedges with 2 tablespoons olive oil and Cajun seasoning until fully coated. Arrange the wedges on the prepared baking sheet.
Bake at 425°F for 40 minutes, until fork-tender and crispy.
In a large skillet over medium heat, add 1 tablespoon olive oil. Add ground beef, cooking until browned. Add onion and cook until translucent, about 3-4 minutes. Season with remaining Cajun seasoning and add beef broth, allowing it to simmer until most liquid is absorbed.
In serving bowls, layer romaine lettuce and baked sweet potato wedges, followed by toppings and cooked ground beef. Drizzle with chipotle ranch and serve.

Notes

For a vegetarian option, replace ground beef with black beans or lentils.
Adjust the chipotle sauce amount according to your spice preference.
Store any leftover chipotle ranch in the refrigerator for up to a week.

Nutrition

Serving Size: 1 bowl
Calories: 637
Sugar: 6g
Sodium: 689mg
Fat: 32g
Saturated Fat: 8g
Unsaturated Fat: unknown
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 8g
Protein: 30g
Cholesterol: 89mg