NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

0.25 medium Russet potato

0.5 tsp Avocado oil

2 cup Romaine lettuce

0.25 cup White onion

0.25 cup Dill pickles

0.25 cup Nonfat Greek yogurt

0.5 tbsp Avocado oil mayo

1 tsp Yellow mustard

1 tsp Coconut aminos

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and toss the diced russet potato with avocado oil and sea salt.

• 2

  Roast the potatoes for 20 minutes until they are golden and crispy on the outside.

• 3

  While potatoes roast, brown the ground beef in a large skillet over medium-high heat until fully cooked.

• 4

  Season the beef with garlic powder, onion powder, and black pepper, stirring to incorporate the flavors.

• 5

  In a small bowl, whisk together the Greek yogurt, mayo, mustard, coconut aminos, and smoked paprika.

• 6

  Divide the shredded romaine lettuce into bowls and top with the seasoned beef and roasted potatoes.

• 7

  Garnish with diced white onion, sliced dill pickles, and a generous drizzle of the special sauce.

• 8

  Finish with a sprinkle of sesame seeds before serving.