NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz 93% lean ground beef

1 tsp Extra virgin olive oil

0.25 cup Non-fat Greek yogurt

1 tsp Yellow mustard

1 tsp Dill pickle juice

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Romaine lettuce

2 tbsp White onion

2 tbsp Dill pickles

PREPARATION

• 1

  Dice the Russet potato into half-inch cubes and toss them in a bowl with the olive oil, half of the sea salt, and half of the garlic powder.

• 2

  Place the potatoes in an air fryer basket and cook at 400°F for 15 to 20 minutes, shaking halfway through, until they are golden brown and crispy.

• 3

  While the potatoes roast, add the ground beef to a skillet over medium-high heat, breaking it apart with a spatula until fully browned and cooked through.

• 4

  Season the beef with the remaining sea salt, garlic powder, and the black pepper, then remove from heat.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, yellow mustard, pickle juice, and smoked paprika to create the clean special sauce.

• 6

  Assemble the bowl by placing the crispy potatoes at the base, followed by the seasoned ground beef and shredded romaine lettuce.

• 7

  Top with finely diced white onion and chopped dill pickles, then drizzle the yogurt sauce generously over the entire bowl.