NUTRITION

SERVINGS

INGREDIENTS

120 g (4.2 oz) Russet potatoes

198 g (7 oz) 96% lean ground beef

40 g (1.4 oz) White onion

30 ml (1 oz) Beef bone broth

57 g (2 oz) Non-fat Greek yogurt

30 g (1.1 oz) Jarred roasted red peppers

15 ml (0.5 oz) Lime juice

1 tsp Garlic powder

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Low-sodium taco seasoning

1 tsp Chipotle pepper in adobo

5 g (0.2 oz) Fresh cilantro

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Toss the cubed russet potatoes with garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 3

  Place the potatoes in the air fryer basket and cook for 15-18 minutes, shaking halfway through, until they are golden and crispy.

• 4

  While the potatoes cook, heat a non-stick skillet over medium-high heat and add the ground beef and diced white onion.

• 5

  Sauté the beef and onion until the meat is fully browned and the onion is translucent, breaking the beef into small crumbles.

• 6

  Stir in the taco seasoning and beef bone broth, then reduce heat to low and simmer for 3 minutes until the liquid is mostly absorbed.

• 7

  In a small blender or food processor, combine the Greek yogurt, roasted red peppers, lime juice, chipotle pepper, and cilantro.

• 8

  Blend the sauce until completely smooth and vibrant orange.

• 9

  Assemble the bowl by placing the crispy potatoes on one side and the seasoned beef on the other.

• 10

  Drizzle the chipotle sauce over the top and garnish with extra cilantro if desired.