Roasted Sweet Potato and Beef Bowl
A comforting, easy-to-digest dinner featuring lean ground beef, tender sweet potatoes, and soft zucchini. Warmly seasoned and gentle on the gut to support restorative evening sleep.
Prep
10 min
Cook
25 min
Total
35 min
Makes
1 serving
Created together. Shared with you.
Made by Yadira + Lila
Yadira created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Comfort before bed
Finish the evening satisfied, not stuffed
A well-portioned evening meal can help you avoid going to bed hungry. Notice which timing and portion feel most comfortable for you.
Notice: dinner timing + comfort
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Knife and cutting board
Time saver
You can prepare the roasted vegetables ahead of time and store them in an airtight container for up to 3 days in the refrigerator.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 10 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Tap card to mark done - 02
Peel 1 medium sweet potato and chop…
Peel 1 medium sweet potato and chop it into 1/2-inch (1.2cm) cubes.
Tap card to mark done - 03
Dice 1 medium zucchini into 1/2-inch (1
Dice 1 medium zucchini into 1/2-inch (1.2cm) pieces.
Tap card to mark done - 04
Spread the sweet potato and zucchini onto…
Spread the sweet potato and zucchini onto the prepared baking sheet, toss with 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp dried oregano.
Tap card to mark done - 05
Roast in the oven for 25 minutes…
Roast in the oven for 25 minutes until the sweet potatoes are tender when pierced with a fork and the zucchini is soft and thoroughly cooked.
Look for: the sweet potatoes are tender when pierced with a fork and the zucchini is soft and thoroughly cooked
Tap card to mark done - 06
Heat a skillet over medium heat
While the vegetables roast, heat a skillet over medium heat.
Tap card to mark done - 07
Add 1 tsp olive oil and 150g…
Add 1 tsp olive oil and 150g lean ground beef to the skillet.
Tap card to mark done - 08
Cook for 7 to 9 minutes
Cook for 7 to 9 minutes, breaking up the meat with a wooden spoon, until brown and cooked through (internal temperature of 160°F or 71°C).
Look for: brown and cooked through (internal temperature of 160°F or 71°C)
Tap card to mark done - 09
Drain any excess fat if needed
Drain any excess fat if needed, then season the beef with 1/4 tsp salt.
Tap card to mark done - 10
Plate the cooked beef alongside the roasted…
Plate the cooked beef alongside the roasted sweet potatoes and zucchini, serving immediately while warm.
Ready when: everything is assembled and ready to enjoy
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