NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1 tsp Avocado oil

100 g Yukon gold potato

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 cup Romaine lettuce

0.5 cup Cherry tomatoes

2 tbsp Red onion

2 tbsp Dill pickles

0.5 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tsp Yellow mustard

1 tsp Unsweetened ketchup

0.5 tsp Apple cider vinegar

0.13 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the Yukon gold potato and cut it into small 1/2-inch cubes.

• 2

  Toss the potato cubes with avocado oil, sea salt, black pepper, and garlic powder on a parchment-lined baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

• 4

  While the potatoes roast, heat a non-stick skillet over medium-high heat. Add the ground beef and cook until browned and cooked through, breaking it into crumbles as it cooks. Drain any excess fat.

• 5

  Prepare the Mac sauce by whisking together the Greek yogurt, yellow mustard, unsweetened ketchup, apple cider vinegar, and smoked paprika in a small bowl until smooth.

• 6

  Assemble the bowl by placing the shredded romaine lettuce at the base. Add the halved cherry tomatoes, diced red onion, and chopped dill pickles.

• 7

  Top the greens with the warm ground beef, roasted potatoes, and shredded cheddar cheese.

• 8

  Drizzle the homemade Mac sauce over the entire bowl and serve immediately.