Hey Friend—Wanna Try My Beef and Sweet Potato Power Bowl?

Alright, so here's the scene: I've just gotten home after one of those long work days where even my comfy slippers feel like a luxury upgrade. I peek in the fridge and, honestly, it's a bit of a hodgepodge (why do I even have pickled onions in there?). But after years of cobbling together dinners, I've got this go-to: my Beef and Sweet Potato Power Bowl. It started as a happy accident on a rainy Thursday when all I craved was something hearty but not, like, nap-inducing. Ever since, it's been my 'pull from thin air but make it filling' meal. Fun fact—my neighbour once stopped by on delivery night and ditched her order for a scoop of this instead! Seriously! (Still feel kind of guilty about that, but in a good way.)

Why You'll Love This Little Mishmash

I make this when we've had too many takeaways in a row, or if I'm trying (and let's be honest, usually failing) to sneak in some veggies without the family noticing. My kids go bonkers for the sweet potato bits—something about them being "nature's candy," as I read once. Plus, it holds up surprisingly well for leftovers (sometimes better, when the flavors have had a chance to mingle). Oh, and when I'm in a pinch, I just toss in whatever protein’s hanging around. Even the dog lurks under the table because—yes, he’s hopeful.

Let's Talk Ingredients (Options Galore!)

500g (about 1 lb) lean ground beef (or ground turkey—if that's what you have, go for it; even lentils work)
2 medium sweet potatoes, peeled and cubed (I sometimes just scrub 'em and leave the skin—extra fiber!)
1 red onion, diced (white onion's fine, and in a real pinch, chopped spring onions do the trick)
2 cloves garlic, minced (the jarred stuff is totally fine)
1 red bell pepper, diced (green works—my gran swears by yellow but honestly, they all merge together)
A handful of spinach or kale—fresh or that last, slightly sad bag lurking in the back of your fridge
Spices: 1 teaspoon paprika, ½ teaspoon cumin, pinch of chili flakes (or fiddle around—sometimes I do a sprinkle of smoked paprika; sometimes none, it depends on mood)
2 tablespoon olive oil (or any cooking oil—I once used butter and nobody complained)
Salt and pepper, to taste
1 avocado, sliced (completely optional, but it looks fancy on top)
Greek yogurt or sour cream—for drizzling, absolutely not required

Let's Get Cooking—Step by Scatterbrained Step

Heat up the olive oil in a big pan (like, really big, or you'll end up chasing cubes of potato around like I do) over medium-high heat.
Chuck in your sweet potatoes. Give 'em a good toss so they're coated, and let them sizzle for about 8–10 minutes. Stir occasionally, or if you get distracted like I do, just scrape up any stuck bits later—that's the tasty part.
Scooch the sweet potatoes to one side, toss in your onions and bell pepper. Let everything get acquainted for 4–5 minutes, then add the garlic; don't let it burn or you'll be annoyed (trust me).
Push the veg to the edges—make a little clear patch. Add your ground beef right to the pan. Break it up. Season generously with your spices, salt, and pepper (this is where I always sneak a taste and then have to remind myself there’s probably raw beef still in there... yikes.)
Let it all cook until the beef's browned and you’ve got some crispy bits. If it’s a little oily, just tip it off into a mug or spoon it out. No need to be fancy.
Scatter in your spinach or kale. Let it wilt—takes like 2 minutes, tops. It always looks like a forest at first, then magically vanishes.
Give everything a good stir. If things look a bit dry, splash in a little water or broth (I’ve been known to just use kettle water straight from the boil—no shame).
Spoon it into big, cozy bowls. Top with avocado slices and a dollop of yogurt if you fancy. Sometimes I add a squeeze of lime, sometimes not—it’s up to you.

Just Some Notes That Took Me a While to Figure Out

If you cut the sweet potatoes too small, they'll fall apart. I learned this the hard way. Big, chunky cubes are better—they go all caramelized.
Actually, using pre-chopped frozen sweet potato works fine, but they take less time and get a bit mushy (not always a bad thing, says my youngest).
I once tried putting quinoa in here. It… didn’t make it any better. Rice, sure. But quinoa, not my thing in this case.

Things I’ve Tried (and One That Bombed)

I swapped beef for lamb mince once—delish. Pork? Eh, it was a bit weird. Still ate it though.
If you want to go all-out, add a bit of feta cheese on top. My eldest calls this “the magic touch.”
I even threw in some leftover roasted veg once (parsnips? why not). Mixed results, but edible.
One word of warning: I thought smoked tofu would be a good swap… it just kind of vanished in there. Wouldn’t repeat.

Do You Need Special Equipment? (Not Really)

I always use my biggest non-stick frying pan, but I've done it in a heavy pot too. Oh, and if you don't have a lid, you can just balance a baking tray over the pan for steaming the greens. Kinda ramshackle, but it does the job. Don’t sweat it.

How Long Does It Keep? (Ha!)

Okay, technically, it'll last 2-3 days in the fridge, packed in a sealed container. But honestly, in my house, leftovers make it about 12 hours—maximum. Best cold raid-of-the-fridge midnight snack, hands down. You can microwave to reheat, but I like to throw it back in the pan for a bit to crisp everything up.

How to Serve—Our Way (But You Do You)

We usually just scoop it into big soup bowls and eat it in front of the telly. Sometimes with a hunk of crusty bread, especially if it's a chilly night. Or, if I'm feeling energetic, a quick salad on the side (lazily dressed with olive oil and lemon). My aunt swears by serving it over brown rice, but to me, that's overkill.

Trouble Spots and Pro Tips (Learned the Hard Way)

Don’t try to rush the sweet potatoes. I once cranked the heat to max to “save time.” It just burnt the outsides and left the insides weirdly crunchy. Not great.
If you forget to season the beef as it cooks, it's just not the same. I used to do this all the time. Now I double the spices up-front and adjust later.
On second thought, go easy on the chili if you’ve got spice-wimps at your table. Learned that one, too!

Answering Real Questions (Yes, These Are Genuine!)

Can I prep it ahead?: Yup, you can even roast the sweet potatoes in advance if you want to get ahead (I learned that trick here). But really, it's just one pan, so unless you’re feeding a crowd, it’s quick.
Is it freezer friendly?: Actually, yes, just leave the avocado off if you’re freezing. Sweet potatoes can get a bit soft, but it’s still tasty. Defrost in the fridge or go rogue and nuke it if you’re in a hurry.
Could I make it spicy?: Absolutely, toss in extra chili flakes or a bit of hot sauce. I’m partial to sriracha—adds a proper kick.
What if I don’t have ground beef?: Swap for turkey, chicken mince, even lentils. I've seen someone use black beans and it actually works. Or heck, use up whatever’s causing guilt in your fridge.
Are there ways to get kids to eat more greens with this?: I find chopping spinach super-fine and stirring it in at the end is my sneaky go-to. They don’t even spot it (usually).

So, yeah, that's about it! Totally customizable, hearty, and you’ve probably got most of it floating around already. For other ideas, honest to goodness Skinnytaste is my weekday dinner inspiration station; can't recommend enough. Let me know if you try it (pics or it didn’t happen!)

Beef and Sweet Potato Power Bowl