Name: Big mac protein bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz Yukon Gold potatoes, diced into half-inch cubes; 1 tsp extra virgin olive oil; 1/4 tsp salt; 6 oz 93% lean ground beef; 1/4 tsp garlic powder; 1/2 tsp onion powder; 2 tbsp plain nonfat Greek yogurt; 2 tsp yellow mustard; 3/4 tsp ketchup; 1 1/2 tbsp sweet pickle relish; 3/4 tsp white vinegar; 1/2 tsp paprika; 1.5 oz iceberg lettuce, shredded; 2 tbsp red onion, finely diced; 1/4 cup dill pickles, sliced

Nutrition

Per serving

442 calories

Protein: 42g; 38% of calories
Carbs: 29g; 27% of calories
Fat: 17g; 35% of calories

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 400°F. Toss the potatoes on a half-sheet pan with the oil and half the salt. Spread in a single layer and roast for 10 minutes, stir the potatoes, and roast for 8 to 10 minutes more until golden and crisp at the edges.
While the potatoes roast, heat a skillet over medium-high heat. Add the ground beef, garlic powder, onion powder, and the remaining salt. Cook, breaking the meat into small crumbles, for 8 minutes until browned and cooked through. Done when browned and opaque, 160°F.
In a small bowl, whisk together the Greek yogurt, mustard, ketchup, relish, vinegar, and paprika until smooth. If the sauce is too thick, stir in a teaspoon of brine from the dill pickle jar.
Place the shredded lettuce in a bowl. Top with the roasted potatoes and the cooked beef. Add the red onion and dill pickles, then drizzle the yogurt sauce over the top before serving.

Nutrition

Ingredients

Instructions

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

More dinner recipes