Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Dice the sweet potato into small cubes and toss with a pinch of salt, black pepper, and a drizzle of sesame oil. Spread evenly on the prepared baking sheet.
Cut the broccoli into bite-sized florets, and toss lightly with salt, pepper and a few red chili flakes if desired. Arrange them on another section of the baking sheet or a separate one.
Roast the sweet potato and broccoli in the oven for about 20-25 minutes, or until tender and lightly crispy, stirring halfway through to ensure even cooking.
While the vegetables roast, finely mince the garlic and grate the fresh ginger.
Heat a nonstick skillet over medium-high heat. Add the lean ground beef and cook until it starts to brown, breaking it apart with a spatula.
When the beef is halfway cooked, stir in the minced garlic and grated ginger. Season with a pinch of salt, pepper, and additional red chili flakes if you like extra spice.
Continue cooking until the beef is fully browned and cooked through, about 5-7 minutes.
To assemble the bowl, place the roasted sweet potato and broccoli in a bowl, then top with the garlic-ginger ground beef.
Finish with a light drizzle of sesame oil if desired, and serve warm.