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Healthy Ground Beef And Potato Bowl

Healthy ground beef and potato bowl baked on one sheet pan until the potato cubes turn golden-brown at the edges. Seasoned ground beef cooks alongside crispy diced baby potatoes, then gets topped with fresh tomatoes, parsley, and Greek yogurt.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb ground beef
  • 1.5 lb baby potatoes, diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 cup diced tomatoes
  • 0.25 cup chopped parsley
  • 1 Salt and pepper to taste
  • 1 Greek yogurt for topping

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat the oven to 425°F and place a sheet pan inside to heat up while you prep the ingredients (visual cue: pan feels hot when you handle it with an oven mitt).
  2. Toss the diced baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated (visual cue: potatoes look lightly glossy with seasoning).
  3. Roast the potatoes for 20 minutes at 425°F without stirring so the cubes can start browning (visual cue: edges begin to dry out and turn golden).
Add and brown the beef
  1. Remove the sheet pan and add ground beef in crumbles across the potatoes (visual cue: beef sits in a single layer as much as possible).
  2. Roast 15 more minutes at 425°F until the beef is browned and the potatoes are crispy (visual cue: beef is no longer pink and potatoes show deeper golden edges).
Finish and serve
  1. Top the hot sheet pan with diced tomatoes and chopped parsley (visual cue: toppings look bright and fresh against the warm base).
  2. Add a dollop of Greek yogurt right before serving (visual cue: creamy white swirls on top melt slightly from the heat).
  3. Serve warm directly from the pan (visual cue: potatoes and beef look crisp while the yogurt softens at the edges).

Notes

For the crispiest potatoes, cut baby potatoes small and uniform so they brown evenly alongside the beef. Store leftovers in the refrigerator up to 3 days; reheat in a 400°F oven until warmed and the potatoes regain some crunch. Freezing is not recommended for best texture. For a lighter option, swap Greek yogurt topping for plain nonfat Greek yogurt.