NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef 93% lean

0.25 medium russet potato

0.25 tsp avocado oil

2 cups shredded iceberg lettuce

0.25 cup diced white onion

0.25 cup sliced dill pickles

0.25 cup plain non-fat Greek yogurt

1 tbsp yellow mustard

1 tbsp dill pickle relish

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

0.5 tsp toasted sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the russet potato into small cubes and toss with avocado oil, sea salt, and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crispy.

• 4

  While the potatoes roast, place the ground beef in a skillet over medium-high heat and cook until browned and crumbled.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, mustard, relish, garlic powder, onion powder, and smoked paprika to create the special sauce.

• 6

  Assemble the bowl by placing the shredded lettuce at the base, then topping with the cooked beef and roasted potatoes.

• 7

  Garnish with the diced white onion and sliced dill pickles.

• 8

  Drizzle the creamy special sauce over the top and finish with a sprinkle of toasted sesame seeds.