Name: Big mac protein bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 4 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 1 tsp olive oil; 2 tbsp nonfat Greek yogurt; 1 1/2 tbsp yellow mustard; 1 1/2 tbsp sweet pickle relish; 1/2 tsp onion powder; 1/4 tsp garlic powder; 1/2 tsp paprika; 3/4 tsp salt; 3.5 oz iceberg lettuce, shredded; 1/3 cup cherry tomatoes, halved; 2 tbsp red onion, finely diced; 1/4 cup dill pickles, sliced

Nutrition

Per serving

460 calories

Protein: 43g; 38% of calories
Carbs: 33g; 29% of calories
Fat: 17g; 34% of calories

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 400°F. Toss the potatoes with the oil and half the salt on a half-sheet pan. Roast for 20 to 25 minutes until golden and tender.
While the potatoes roast, heat a skillet over medium-high heat. Add the ground beef, breaking it up with a spoon. Season with the remaining salt. Cook for 6 to 8 minutes until browned and cooked through. Done when browned throughout, 160°F.
In a small bowl, whisk together the Greek yogurt, mustard, relish, onion powder, garlic powder, and paprika until smooth.
Place the shredded lettuce in a large bowl. Top with the roasted potatoes, cooked beef, cherry tomatoes, red onion, and dill pickles. Drizzle the yogurt sauce over the top and serve.

Nutrition

Ingredients

Instructions

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