Name: Big mac protein bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz Yukon Gold potato, diced into 1/2-inch cubes; 1 tsp olive oil; 6 oz 93% lean ground beef; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp onion powder; 2 tbsp nonfat Greek yogurt; 1 1/2 tbsp yellow mustard; 1 1/2 tbsp sweet pickle relish; 1/2 tsp paprika; 1.5 oz romaine lettuce, shredded; 1/4 cup dill pickles, sliced; 2 tbsp red onion, finely diced; 1/2 tsp sesame seeds

Instructions

Prep 20 min · Cook 10 min

Shred the lettuce, slice the pickles, and finely dice the red onion. In a small bowl, whisk together the Greek yogurt, mustard, sweet relish, and paprika. Taste the sauce and add a splash of pickle brine from the jar if it needs more tang.
Heat olive oil in a 12-inch nonstick skillet over medium heat. Add the potatoes and a pinch of the salt. Cover and cook for 4 minutes until the centers are beginning to soften.
Uncover the skillet and increase the heat to medium-high. Cook, stirring occasionally, for 6 to 8 minutes until the potatoes are golden brown and a cube is easily pierced with a fork. Transfer the potatoes to a plate and keep warm. Done when tender and golden.
Return the skillet to medium-high heat. Add the ground beef, breaking it into small crumbles. Season with the remaining salt, black pepper, garlic powder, and onion powder. Cook without stirring too much for 5 to 6 minutes until browned and fully cooked. Done when browned and opaque in the center, 160°F.
Return the potatoes to the skillet for 1 minute to rewarm, then remove from the heat. Place the shredded lettuce in a bowl and top with the warm beef and potato mixture. Scatter the red onions and pickles over the top. Drizzle with the special sauce and sprinkle with sesame seeds.

Nutrition

Ingredients

Instructions

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