NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

0.5 medium Russet potato

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 cup Romaine lettuce

0.5 cup Cherry tomatoes

0.25 cup 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

  Wash and dice the Russet potato into half-inch cubes, then toss them in a bowl with olive oil, garlic powder, and a pinch of sea salt.

• 3

  Spread the potatoes evenly on the baking sheet and roast for 25 minutes, flipping halfway through, until they are golden and crispy.

• 4

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

• 5

  Season the beef with the remaining sea salt and black pepper, breaking it up with a spatula as it cooks until fully browned and cooked through.

• 6

  Prepare the base of the bowl by chopping the romaine lettuce and placing it in a large serving dish.

• 7

  Halve the cherry tomatoes, thinly slice the red onion, and chop the dill pickles.

• 8

  Assemble the bowl by topping the lettuce with the cooked beef, roasted potatoes, tomatoes, onion, and pickles.

• 9

  Finish the dish by drizzling the yellow mustard over the top before serving.