Name: Beef burger lunch bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef, patted dry; 4 oz Yukon Gold potatoes, chopped into 1/2-inch cubes; 8 olive oil cooking sprays; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp onion powder; 3.5 oz romaine lettuce, shredded; 1/3 cup cherry tomatoes, halved; 2 tbsp red onion, finely diced; 3 tbsp dill pickles, sliced; 2 tbsp plain nonfat Greek yogurt; 1 1/2 tbsp yellow mustard; 1 1/2 tsp ketchup; 1 1/2 tbsp sweet pickle relish

Nutrition

Per serving

453 calories

Protein: 43g; 38% of calories
Carbs: 36g; 32% of calories
Fat: 15g; 30% of calories

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 425°F. Line a half-sheet pan with parchment. Toss the potatoes with a coating of cooking spray, half the salt, and half the pepper. Spread in a single layer and roast until golden and tender, about 20 to 25 minutes.
While the potatoes roast, heat a 12-inch skillet over medium-high heat with a coating of cooking spray. Add the ground beef and cook without moving for 2 minutes to brown. Add garlic powder, onion powder, and the remaining salt and pepper. Break the meat into small crumbles and cook, stirring occasionally, until no pink remains, about 4 to 6 minutes more. Drain any excess fat from the pan. Done when no pink remains, 160°F.
In a small bowl, whisk together the Greek yogurt, yellow mustard, ketchup, and sweet relish until smooth.
Place the shredded romaine in a large bowl. Top with the warm beef crumbles, roasted potatoes, cherry tomatoes, red onion, and sliced pickles. Drizzle the special sauce over the top.

Nutrition

Ingredients

Instructions

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