Description
Enjoy Burger Bowls with Chipotle Ranch & Sweet Potato Fries, featuring savory ground beef, crispy sweet potato wedges, and a spicy, creamy ranch dressing. Perfect for a quick meal that’s full of flavor!
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 & sliced into wedges
- 3 tablespoons olive oil, divided
- 2 ½ tablespoons Creole Cajun Seasoning, divided
- 1 lb ground beef
- ½ medium yellow onion, diced
- ⅓ cup beef broth (or water as sub)
- Chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, hamburger dill chips, and sliced avocado as desired
Instructions
- In a blender or food processor, blend sour cream, mayonnaise, buttermilk, chipotle peppers, garlic paste, Sazon seasoning, parsley, and salt/pepper until smooth. Store in the fridge until use.
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper and place a wire rack on top.
- In a bowl, mix sweet potato wedges with 2 tablespoons olive oil and Cajun seasoning until coated. Arrange on the baking sheet.
- Bake at 425°F for 40 minutes or until fork-tender and crispy. While potatoes bake, prepare the beef.
- In a skillet over medium heat, heat 1 tablespoon olive oil. Add ground beef and cook until browned, breaking it apart with a wooden spoon.
- Add onion to the skillet and cook until translucent, about 3-4 minutes. Stir in remaining 1 ½ tablespoons Cajun seasoning, then add beef broth. Let simmer until liquid is absorbed, leaving the beef moist.
- Assemble bowls with romaine lettuce, baked sweet potato wedges, ground beef, and desired toppings. Drizzle with chipotle ranch before serving.
Notes
For extra crispy sweet potato fries, turn on the broiler for the last few minutes of baking.
Feel free to customize toppings based on your preferences, such as adding cheese or different vegetables.
Store leftover chipotle ranch dressing in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg