YOUR SOLIN GENERATED RECIPE
Lean Beef Burger Bowl with Roasted Sweet Potatoes
Pan-seared lean beef patties served over a bed of fresh greens and roasted sweet potato wedges, finished with a dollop of tangy yogurt-mustard sauce and crisp pickles.
INGREDIENTS
6 oz 95% Lean Ground Beef
120g Sweet Potato, diced
1 tsp Olive Oil
2 cups Mixed Greens
50g Cherry Tomatoes, halved
20g Red Onion, sliced
30g Dill Pickles, chopped
2 tbsp Nonfat Greek Yogurt
1 tsp Yellow Mustard
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.
While the potatoes roast, season the ground beef with salt, pepper, and garlic powder, then form it into a single large patty or two smaller ones.
Heat a non-stick skillet over medium-high heat and cook the beef patty for 4-5 minutes per side until it reaches your desired level of doneness.
In a small ramekin, whisk together the Greek yogurt and yellow mustard with a teaspoon of water or pickle juice to create a creamy dressing.
Place the mixed greens in a large bowl and top with the cooked beef patty and roasted sweet potatoes.
Add the cherry tomatoes, red onion, and chopped pickles to the bowl.
Drizzle the yogurt-mustard sauce over the top and serve immediately.