Name: Big Mac protein bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 8 olive oil cooking sprays; 1/2 tsp salt; 6 oz 93% lean ground beef; 1/3 cup yellow onion, finely diced; 1/4 tsp garlic powder; 3 tbsp nonfat Greek yogurt; 1 1/2 tbsp yellow mustard; 1 1/2 tsp ketchup; 2 tbsp sweet pickle relish; 1.5 oz iceberg lettuce, shredded; 3 tbsp dill pickles, sliced

Nutrition

Per serving

465 calories

Protein: 44g; 39% of calories
Carbs: 38g; 33% of calories
Fat: 15g; 29% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. Line a half-sheet pan with parchment paper. Toss the potatoes with half the salt and a light coat of cooking spray. Spread in a single layer and roast for 12 minutes. Flip the potatoes with a spatula and roast for 8 to 13 minutes more until deep golden and crisp.
While potatoes roast, heat a 12-inch skillet over medium-high heat with a light coat of cooking spray. Add the ground beef and onion. Cook, breaking the meat up into small crumbles, until browned and cooked through, about 7 minutes. Season with the remaining salt and garlic powder. Done when browned throughout, 160°F.
In a small bowl, whisk together the Greek yogurt, mustard, ketchup, and relish until smooth.
Place the shredded lettuce in a large bowl. Top with the roasted potatoes and the beef mixture. Garnish with pickle slices and drizzle the special sauce over the top.

Nutrition

Ingredients

Instructions

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