Healthy Ground Beef And Potato Bowl

Healthy ground beef and potato bowl with golden roasted potato cubes and seasoned lean beef, finished with a creamy sour-cream drizzle. Oven-roasting at 425°F brings crisp edges while a quick milk-and-sour-cream whisk creates a pourable topping.

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Prep Time 40

Cook Time 30

Total Time 1 10

Servings: 2 servings

Course: Dinner

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

Lean ground beef

1 lb lean ground beef

Baby potatoes

1.5 lb baby potatoes, diced

Seasonings and oil

2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
0.25 Salt and pepper, to taste

Creamy drizzle

0.25 cup sour cream
2 tbsp milk

Topping

2 tbsp chopped chives

Equipment

1 sheet pan
1 cast iron skillet

Method

Roast the potatoes

Preheat oven to 425°F. Toss diced baby potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated (spread in a single layer on a sheet pan).
Roast potatoes 25–30 minutes at 425°F, tossing halfway, until golden and crisp at the edges.

Cook the ground beef

Meanwhile, brown lean ground beef in a cast iron skillet over medium-high heat with garlic powder, salt, and pepper until fully cooked.

Make the creamy drizzle

Whisk sour cream and milk together until smooth and pourable.

Assemble and finish

Assemble bowls with roasted potatoes and cooked ground beef. Drizzle with the creamy sour-cream sauce over the warm bowls.
Top each bowl with chopped chives right before serving.

Notes

For the crispiest potatoes, cut baby potatoes uniformly so they roast evenly; spread them without crowding on the sheet pan. Store leftovers in the fridge up to 3 days in airtight containers; reheat potatoes and beef separately for best texture (sauce may thin as it warms). Freezing is not recommended because sour-cream drizzle can break after thawing. If you want a higher-protein option, swap sour cream for Greek yogurt in the drizzle.