NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

0.75 medium russet potato

0.5 tsp avocado oil

2 cup romaine lettuce

0.25 cup white onion

0.25 cup dill pickles

0.25 cup nonfat Greek yogurt

1 tbsp yellow mustard

1 tsp pickle juice

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and toss cubed potatoes with avocado oil, sea salt, and black pepper before roasting for 25 minutes until golden.

• 2

  Brown the ground beef in a skillet over medium-high heat with garlic powder, onion powder, and smoked paprika until fully cooked and slightly caramelized.

• 3

  Prepare the special sauce by whisking together the Greek yogurt, yellow mustard, and pickle juice in a small bowl.

• 4

  Shred the romaine lettuce and finely dice the white onion and dill pickles for the base and toppings.

• 5

  Assemble the bowls by placing a bed of lettuce at the bottom, followed by the roasted potatoes, seasoned beef, onions, and pickles.

• 6

  Drizzle the creamy yogurt sauce over the top and serve immediately while the beef and potatoes are still warm.