NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef

0.5 medium russet potato

0.5 tbsp extra virgin olive oil

2 cups romaine lettuce

0.25 cup plain non-fat Greek yogurt

1 tbsp yellow mustard

1 tbsp dill pickle relish

1 tsp apple cider vinegar

0.25 tsp onion powder

0.25 tsp garlic powder

0.25 tsp paprika

0.25 cup white onion

0.25 cup dill pickles

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F. Dice the russet potato into small, uniform cubes and toss them with half of the olive oil and a pinch of sea salt.

• 2

  Spread the potatoes on a parchment-lined baking sheet and roast for 20 minutes, or until they are golden brown and tender.

• 3

  While the potatoes roast, prepare the special sauce by whisking together the Greek yogurt, mustard, relish, apple cider vinegar, onion powder, garlic powder, and paprika in a small bowl.

• 4

  Heat the remaining olive oil in a large skillet over medium-high heat. Add the ground beef, season with the remaining sea salt and black pepper, and cook until fully browned and slightly crispy.

• 5

  Finely dice the white onion, slice the dill pickles, and shred the romaine lettuce into thin ribbons.

• 6

  Assemble the power bowl by placing the shredded lettuce at the bottom of a large bowl, then top with the cooked beef and roasted potato cubes.

• 7

  Add the diced onions and sliced pickles to the bowl, then drizzle the yogurt special sauce over the top.

• 8

  Finish by garnishing with sesame seeds for that classic flavor profile.