NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

0.5 medium Yukon gold potato

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Mixed baby greens

0.5 medium Tomato

2 tbsp Red onion

2 tbsp Dill pickles

1 tbsp Yellow mustard

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into small 1/2-inch cubes and toss with olive oil, half the sea salt, and half the black pepper.

• 3

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

• 4

  While potatoes roast, heat a non-stick skillet over medium-high heat and add the ground beef.

• 5

  Season the beef with garlic powder and the remaining salt and pepper, breaking it up with a spatula until browned and cooked through.

• 6

  Finely dice the tomato, red onion, and dill pickles.

• 7

  Assemble the bowl by placing the mixed baby greens at the bottom, then topping with the cooked beef and roasted potatoes.

• 8

  Garnish with the diced tomato, onion, and pickles, and finish with a drizzle of yellow mustard.