Make quick, satisfying Beef & Veggie Bowls with a tangy Comeback Sauce whenever you need an easy dinner. Tender seasoned beef, perfectly roasted vegetables, and a creamy, slightly spicy sauce come together for a balanced, flavorful meal.
Update: This recipe first appeared in 2019 and has been republished with new photos.
I love piling protein over roasted vegetables, and these bowls are a natural fit: ground beef (or turkey) seasoned simply, broccoli, Brussels sprouts, and bell pepper roasted until tender and slightly caramelized, finished with a creamy Comeback Sauce. It’s an easy, wholesome dinner that comes together fast.
Comeback Sauce is a Southern favorite—straightforward to mix and endlessly versatile. For these bowls, you’ll stir the sauce ingredients together in a bowl while the vegetables roast and the beef browns. The full ingredient list and instructions are in the recipe card below.
Key ingredients:
- Ground beef (or ground turkey)
- Fresh broccoli
- Brussels sprouts
- Bell pepper
- Olive oil
- Mayonnaise
- Ketchup
- Lemon juice
- Tabasco (or other hot sauce)
- Salt, pepper, garlic powder, paprika, chili powder, ground mustard
Roast the vegetables on a sheet pan with olive oil and seasonings at 425°F for about 20–25 minutes, stirring or shaking the pan once if needed. While the veggies roast, brown the ground beef in a skillet, breaking it up with a spatula. Drain excess grease if necessary, then season with salt, pepper, and a touch of chili powder.
Mix the Comeback Sauce ingredients until smooth and well combined. To assemble the bowls, divide the roasted vegetables among bowls, top with the cooked beef, and drizzle or dollop the sauce over everything.
Can you use frozen vegetables?
I recommend using fresh vegetables. Frozen vegetables tend to release moisture as they cook and won’t roast with the same crisp, caramelized texture that fresh broccoli, Brussels sprouts, and peppers get in a hot oven.
Can you use ground turkey?
Yes. Ground turkey works well here—just taste and adjust seasonings as turkey generally benefits from a bit more seasoning than beef.
How to make this Whole30
The beef and roasted vegetables are already Whole30-compliant. To keep the Comeback Sauce Whole30, use compliant mayonnaise and ketchup. There are several compliant store-bought options available; always read the ingredient labels to confirm compliance for your program.
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce and cooked components together or separately depending on how you like reheated textures.
Does this freeze well?
Yes. Transfer the finished bowls to a freezer-safe container or bag, remove excess air, and freeze for up to 6 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave.
More recipes like this:
Sausage and Veggies with Easy Mustard Sauce
Oregano Lemon Chicken and Potatoes
Turkey Taco Skillet
Sheet Pan Cashew Chicken
Pistachio Herb Crusted Salmon with Asparagus
Beef & Veggie Bowls with Comeback Sauce
Ingredients
Beef
- 1 lb lean ground beef, (93/7 recommended; can substitute ground turkey)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder
Veggies
- 20–24 oz fresh broccoli
- 1 lb fresh Brussels sprouts
- 1 bell pepper (color of choice)
- 3 tbsp olive oil, extra virgin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Comeback Sauce
- 1/2 cup mayo
- 1 tbsp ketchup
- 1 tsp lemon juice
- 1/2 tsp Tabasco
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 tsp salt
Instructions
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Preheat oven to 425°F (220°C).
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Cut large broccoli florets into halves or thirds so pieces are similar in size. Arrange broccoli in a single layer on a baking sheet.
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Trim the bottoms of Brussels sprouts and remove any loose outer leaves. Add the sprouts to the baking sheet beside the broccoli.
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Slice the bell pepper into strips and spread on the baking sheet with the other vegetables.
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Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and garlic powder. Roast for 20–25 minutes, until edges are browned and vegetables are tender.
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While the vegetables roast, brown the ground beef in a skillet over medium-high heat, breaking it into crumbles. Drain excess fat if needed, then stir in salt, pepper, and chili powder.
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Combine all Comeback Sauce ingredients in a small bowl and stir until smooth.
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To serve, divide the roasted vegetables among bowls, top with the cooked beef, and finish with a generous spoonful of Comeback Sauce.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.