NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.5 medium russet potato

0.25 tbsp extra virgin olive oil

2 cups romaine lettuce

0.25 cup white onion

0.25 cup dill pickles

0.25 cup non-fat Greek yogurt

1 tsp yellow mustard

0.5 tsp smoked paprika

0.5 tsp garlic powder

1 tsp apple cider vinegar

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, uniform cubes.

• 2

  Toss the potato cubes with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.

• 3

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

• 4

  While the potatoes roast, heat the remaining olive oil in a skillet over medium-high heat and add the ground beef.

• 5

  Cook the beef until browned and fully cooked through, seasoning it with garlic powder, sea salt, and black pepper.

• 6

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

• 7

  Finely shred the romaine lettuce and dice the white onion and dill pickles into small pieces.

• 8

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

• 9

  Garnish with the diced onions and pickles, drizzle with the yogurt sauce, and finish with a sprinkle of sesame seeds.