Beefcake with Sweet Potatoes and Beets

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Beefcake with Sweet Potatoes and Beets

Introduction

Beefcake with sweet potatoes and beets is a hearty, colorful, and nutrient-packed dish that combines the rich flavor of beef with the earthy sweetness of root vegetables. Perfect for a wholesome dinner, this recipe balances protein, fiber, and natural sweetness in one satisfying plate.

This meal isn’t just about taste—it’s also about nourishment. Sweet potatoes bring in natural creaminess and a dose of vitamin A, while beets add a vibrant hue and detoxifying benefits. Together with juicy beef, they make a comforting yet healthy choice.

Whether you’re looking for a meal-prep option, a family dinner idea, or a post-workout plate packed with nutrients, this beefcake recipe is simple to prepare, filling, and absolutely delicious.

Cooking Time & Serving

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Serving Size: 4 servings

Ingredients

• For the Beefcake:
  • 1 lb (450g) ground beef (preferably lean)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large egg
  • ½ cup breadcrumbs (or almond flour for low-carb)
  • 2 tbsp olive oil or ghee
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme or rosemary
• For the Sweet Potatoes and Beets:
  • 2 medium sweet potatoes, peeled and cubed
  • 2 medium beets, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano or rosemary

How to Make

Step 1: Prepare the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Toss cubed sweet potatoes and beets with olive oil, salt, pepper, and oregano.
3. Spread evenly on a baking sheet and roast for 30–35 minutes, flipping halfway until tender and golden.

Step 2: Prepare the Beefcake

1. In a large mixing bowl, combine ground beef, onion, garlic, egg, breadcrumbs, olive oil, paprika, salt, pepper, and thyme.
2. Mix until just combined—avoid over-mixing to keep the beefcake juicy.
3. Shape the mixture into small patties or one large loaf, depending on preference.

Step 3: Cook the Beefcake

1. Heat a skillet over medium heat with a touch of oil.
2. Pan-sear patties for 2–3 minutes on each side until browned.
3. Transfer to a baking dish and bake in the oven for 15–20 minutes, or until fully cooked (internal temperature: 160°F / 70°C).

Step 4: Assemble and Serve

1. Plate roasted sweet potatoes and beets alongside the beefcake.
2. Garnish with fresh parsley or a drizzle of tahini for extra flavor.

Notes

• For extra flavor, add a splash of balsamic vinegar to the beets before roasting.
• Substitute ground turkey or chicken for a lighter option.
• You can meal-prep this dish by cooking in bulk and refrigerating for up to 4 days.
• Pair with a fresh green salad for added balance.

FAQs

Q1: Can I make this recipe low-carb?

Yes—replace sweet potatoes with cauliflower or zucchini while keeping the beets for natural sweetness.

Q2: Can I cook the beefcake without an oven?

Absolutely—just cook the patties in a skillet over medium heat until fully done.

Q3: Can I freeze the beefcake?

Yes—cooked patties freeze well for up to 2 months. Reheat in the oven or skillet before serving.

Nutrition (Per Serving)