Name: Big mac protein bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, cut into 3/4-inch thick wedges; 8 olive oil cooking sprays; 1/2 tsp salt; 6 oz 99% lean ground turkey; 1/4 tsp garlic powder; 1/2 tsp onion powder; 1 1/2 tbsp plain nonfat Greek yogurt; 1 1/2 tbsp yellow mustard; 1 1/2 tbsp sweet pickle relish; 1/2 tsp paprika; 3.5 oz romaine lettuce, shredded; 1/3 cup cherry tomatoes, halved; 2 1/2 tbsp red onion, finely diced; 1/4 cup dill pickles, sliced

Nutrition

Per serving

430 calories

Protein: 50g; 46% of calories
Carbs: 44g; 40% of calories
Fat: 7g; 14% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a half-sheet pan, coat the potato wedges with cooking spray and half the salt. Spread them cut-side down in a single layer with space between them. Roast for 12 minutes, flip them over, and roast until golden and tender, about 10 to 12 minutes more.
While the potatoes roast, heat a skillet over medium-high heat. Add the ground turkey, garlic powder, onion powder, and the remaining salt. Cook, breaking up the meat with a spoon, until browned and cooked through, about 6 to 8 minutes. Done when no longer pink, 165°F.
In a small bowl, whisk together the Greek yogurt, yellow mustard, sweet relish, and paprika until smooth.
Place the shredded romaine in a large bowl. Top with the roasted potatoes, cooked turkey, cherry tomatoes, red onion, and dill pickles. Drizzle the sauce over the top and serve.

Nutrition

Ingredients

Instructions

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