YOUR SOLIN GENERATED RECIPE
Big Mac Protein Power Bowl
Sautéed lean ground beef and crispy roasted potatoes served over a bed of crunchy iceberg lettuce with a creamy, tangy special sauce.
INGREDIENTS
7 oz Ground beef (93% lean)
0.25 medium Russet potato
0.5 tsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Onion powder
2 cups Iceberg lettuce
0.25 cup White onion
0.25 cup Dill pickles
0.25 cup Plain Greek yogurt
1 tbsp Yellow mustard
1 tsp Apple cider vinegar
0.5 tsp Smoked paprika
0.5 tsp Sesame seeds
PREPARATION
Preheat oven to 400°F. Dice the potato into small cubes and toss with 1 tsp olive oil and 0.25 tsp sea salt.
Spread the potatoes on a baking sheet and roast for 20 minutes until golden and crispy.
In a skillet over medium-high heat, add the remaining 1 tsp olive oil and the ground beef.
Season the beef with the remaining 0.25 tsp sea salt, black pepper, garlic powder, and onion powder, cooking until browned and crumbled.
In a small bowl, whisk together the Greek yogurt, yellow mustard, apple cider vinegar, and smoked paprika to create the creamy special sauce.
Assemble the bowl by layering the shredded iceberg lettuce, roasted potatoes, and cooked ground beef.
Top with diced white onion, dill pickles, and sesame seeds.
Drizzle the special sauce over the bowl and serve immediately.