YOUR SOLIN GENERATED RECIPE
Sautéed lean ground beef served over a crisp bed of shredded lettuce with roasted potato bites and a tangy, creamy Greek yogurt special sauce.
INGREDIENTS
7 oz 93% lean ground beef
0.25 cup Yellow potato
0.25 tbsp Extra virgin olive oil
2 cup Romaine lettuce
0.25 cup Red onion
0.25 cup Dill pickles
0.25 cup Plain Greek yogurt
1 tbsp Yellow mustard
1 tsp Pickle juice
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Sesame seeds
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cubed yellow potatoes with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until the edges are golden and tender.
While potatoes roast, whisk together the Greek yogurt, yellow mustard, pickle juice, garlic powder, onion powder, and smoked paprika in a small bowl to create the special sauce.
Heat the remaining olive oil in a skillet over medium-high heat and brown the ground beef, breaking it into small crumbles until fully cooked through.
Season the cooked beef with sea salt and black pepper, then remove from heat.
Assemble the bowl by layering the shredded romaine lettuce, roasted potatoes, cooked beef, diced red onion, and sliced pickles.
Drizzle the creamy special sauce over the top and finish with a sprinkle of sesame seeds for a nutty crunch.