NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

4 oz Russet potato

0.25 tbsp Olive oil

2 cups Romaine lettuce

0.25 cup White onion

0.25 cup Dill pickles

0.25 cup Plain Greek yogurt

1 tbsp Yellow mustard

1 tsp Apple cider vinegar

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and dice the Russet potato into small half-inch cubes.

• 2

  Toss the potato cubes with 0.25 tbsp of olive oil and a portion of the sea salt on a parchment-lined baking sheet, then roast for 20 minutes until golden and tender.

• 3

  While the potatoes roast, heat a large skillet over medium-high heat with the remaining 0.25 tbsp of olive oil.

• 4

  Add the ground beef to the skillet, breaking it apart with a spatula, and cook until fully browned and no pink remains.

• 5

  Season the cooked beef with the remaining sea salt and black pepper.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, yellow mustard, apple cider vinegar, garlic powder, onion powder, and smoked paprika until smooth to create the special sauce.

• 7

  Finely chop the romaine lettuce, white onion, and dill pickles into small pieces.

• 8

  Assemble the bowl by placing the shredded lettuce at the base, followed by the warm ground beef and roasted potato cubes.

• 9

  Garnish with the diced onion, pickles, and sesame seeds, then drizzle the creamy special sauce over the entire bowl before serving.