Name: Big mac protein bowl
Prep time: 22 min
Cook time: 4 min
Total time: 26 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 5 oz Yukon Gold potatoes, diced into 1/2-inch cubes; 1 tsp olive oil; 1/4 medium yellow onion, finely diced; 2 tbsp plain nonfat Greek yogurt; 2 tsp yellow mustard; 1 1/2 tbsp sweet pickle relish; 1/2 tsp paprika; 1/4 tsp garlic powder; 1.5 oz iceberg lettuce, shredded; 2 1/2 tbsp dill pickles, sliced; 1/2 tsp salt; 1/4 tsp black pepper

Instructions

Prep 22 min · Cook 4 min

Heat the olive oil in a 12-inch skillet over medium heat. Add the potatoes and a pinch of the salt. Cover and cook until steamed through, about 6 minutes. Uncover, increase the heat to medium-high, and cook, stirring occasionally, until the potatoes are golden and crisp on the outside and soft inside when pierced with a fork, about 5 to 6 minutes more. Remove from the pan and set aside. Done when soft inside when pierced with a fork.
While the potatoes cook, whisk the Greek yogurt, yellow mustard, sweet relish, paprika, and garlic powder in a small bowl until smooth.
Wipe out the skillet used for the potatoes. Add the ground beef and cook over medium-high heat without stirring until browned on the bottom, about 3 to 4 minutes. Add the onion, black pepper, and the remaining salt. Cook, breaking the meat apart, until no pink remains and the onion is soft, about 3 to 4 minutes more. Done when no pink remains, 160°F.
Place the shredded lettuce in a bowl. Arrange the cooked beef mixture and crispy potatoes over the lettuce. Top with the dill pickle slices and drizzle the special sauce over everything.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes