Dinner

Sweet Potato Burger Bowl

ByChef Maggie January 1, 2026

So, Let Me Tell You About This Sweet Potato Burger Bowl

Okay, confession time: I made this Sweet Potato Burger Bowl for the first time after totally forgetting to buy buns—classic me. The plan was actual burgers, but then fate (and my scatterbrain) handed me a bowl instead. The best part? Everyone at home still thought it was some amazing new idea. Never mind the truth. Oh, and if you’ve ever cooked sweet potatoes only to realize they’re not quite as easy to mash as regular ones—yeah, me too. But honestly, the effort’s worth it.

Why You’ll Love Making This (Even If You Mess Up a Little)

I usually throw this together when I’m craving comfort food but don’t want anything heavy weighing me down for the rest of the day; my family goes absolutely crackers for it. Probably because you can pile on whatever you want—pickles, extra cheese (my youngest drowns hers in ketchup, but it’s a free country, right?). It’s pretty forgiving, and, I mean, if your sweet potatoes end up more chunky than creamy, nobody really cares except maybe my mother-in-law. But she likes to critique everything, bless her, so…

Grab These Ingredients (Nothing Too Fancy)

2 medium sweet potatoes (sometimes I microwave them if I’m rushing, but roasting’s better)
1/2 small red onion, sliced (white will do, though my grandma said yellow onions are “more dignified”—whatever that means)
1/2 cup cherry tomatoes, halved (I once used grape tomatoes and it was totally fine)
1 cup mixed greens (spinach, arugula, rocket—whatever’s hanging out in the fridge)
1/3 cup crumbled feta cheese (you could sub with cheddar or skip for dairy-free; it’s your bowl)
1 pre-made veggie burger (store-bought is grand, or homemade if you’re way more organized than me)
1 tbsp olive oil, plus a drizzle
Salt and pepper (I never measure, just sprinkle until it looks right)
Optional: pickles, hot sauce, avocado, or whatever you fancy chucking on top

Here’s How I (Usually) Throw It Together

Roast or microwave your sweet potatoes: If you remember to preheat the oven (I sometimes forget), go 200°C/400°F, poke the potatoes with a fork, rub with a bit of oil, and bake about 30–40 min. Or honestly? Microwave ‘em for 6-8 min each. Worked a treat for me last week.
Cook the burger: I use a skillet and a bit of olive oil. 3-4 minutes each side—just until it gets that golden look. Or, if I’m multitasking, into the oven with the potatoes. (This is when I sneak a taste of the sweet potato—chef’s privilege!)
Prep the veg: Slice the onion and tomatoes as chunky or thin as you fancy. Wash your greens, unless the bag says “washed,” and let’s just trust the bag.
Build the bowl: Scoop the sweet potato flesh into a bowl. Roughly mash—don’t stress about lumps. Layer on the greens, then the burger (I usually break it up to spread the love). Pile on onions, tomatoes, feta, and drizzle with olive oil (or another sauce if you’re feeling fancy).
Top with anything else you love—pickles, hot sauce, avocado slices; go wild! Oh, and salt and pepper. Taste and, actually, I find it works better if you add a pinch of salt over the tomatoes too.

Some Real Notes Form Experience

If your sweet potato skin sticks, just scrape with a spoon—no stress. Peeling them beforehand makes me grumpy, so I don’t.
Microwaved sweet potatoes taste basically the same in a bowl, probably because everything else hides the difference anyway.
Don’t skip pickles. Tried it once, instant regret. Not that I’m obsessed—just honest.

Mix it Up: Variations I’ve Tried (Some Wins, One Fail)

Tried turkey burgers once. Not bad but it made everything taste like Thanksgiving leftovers. Proceed with caution.
Black bean burgers work so well. I actually prefer them most days.
Sometimes I add a squirt of Sriracha for chaos—only mistake was mixing it in before the kids could get theirs. Oops.

Don’t Have All The Fancy Gear?

You mostly just need a baking tray and maybe a skillet. No proper masher? Just use a fork. Did that for ages. If you don’t even have that—well, use your hands, but maybe wait until things cool off a bit. Trust me, I learnt the hard way.

Storing Leftovers (If There Are Any…)

Honestly, in my house, leftovers are rare—this thing goes quick. But if you do have some, pop everything in an airtight container. Stays good a day or two in the fridge, although I reckon it tastes better the day after, cold, standing at the fridge door. Don’t ask.

Serving Ideas (Or How I Do It on a Lazy Night)

I like serving this with a little extra feta on top and sometimes with tortilla chips for scooping (dodgy but delicious). My eldest says it’s “only right” if there’s chili flakes, so I let him sprinkle his own. Oh, and I sometimes dump a handful of roasted seeds on—super crunchy.

Things I’ve Learned the Hard Way: Pro Tips

I once tried to mash the sweet potatoes while they were screaming hot. Shocking idea. Wait a couple of minutes or you’ll burn yourself and maybe invent some new words.
Layer things in the order you like eating them. Sounds silly but makes all the difference (sometimes I go burger first, sometimes greens first—it’s a mood thing).
Don’t try to speed-roast the sweet potatoes at super high temps, they end up tough outside and raw in the middle—and that’s just sad.

FAQ—Answers to Stuff People Actually Ask Me

Can I use regular potatoes instead of sweet?: Sure, if you like. I’ve done both. Honestly, sweet is just a bit cozier, but russets work in a pinch. Just salt ‘em properly.
Is this vegan?: Not as written, but swap the feta and burger for vegan versions and you’re golden. Or just drop the cheese—it’s still great.
I hate onions. Do I really have to include them?: Nope. Sometimes I skip ‘em too if I’m feeling lazy or out of onions—nobody’s inspecting your bowl.
Can my kids help with any step?: Absolutely! They can assemble their own bowl (just warn them about hot potatoes). Mine love decorating with the toppings.
What if my burger falls apart?: Honestly, mine almost always does. Just call it “deconstructed” and roll with it. (It’s still delicious!)

Oh, and before I forget—once my dog stole a bit of the sweet potato while I was distracted, so maybe keep an eye on your countertop marauders. Anyway, hope you love this as much as my ragtag bunch does! Let me know if you tweak it and it turns out amazing (or flops—that happens too and it’s fine).

Chef Maggie