Name: Ground beef and pickles bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 3/4 tsp extra virgin olive oil; 1/2 tsp salt; 6 oz 93% lean ground beef; 1/2 tsp onion powder; 1/4 tsp garlic powder; 3 tbsp nonfat Greek yogurt; 1 tbsp yellow mustard; 1 tsp ketchup; 1 1/2 tbsp sweet pickle relish; 2 oz iceberg lettuce, shredded; 1/4 cup dill pickles, sliced; 2 tbsp red onion, finely diced

Nutrition

Per serving

460 calories

Protein: 44g; 38% of calories
Carbs: 35g; 31% of calories
Fat: 16g; 31% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with the olive oil and half the salt. Spread them in a single layer and roast for 25 to 30 minutes until golden and tender.
In a small bowl, whisk together the Greek yogurt, mustard, ketchup, and relish. Taste for seasoning and set aside.
While the potatoes roast, heat a skillet over medium-high heat. Add the ground beef, onion powder, garlic powder, and the remaining salt. Cook, breaking up the meat with a spoon, for 6 to 8 minutes until the beef is opaque and browned. Done when opaque in the center, 160°F.
Place the roasted potatoes in a bowl. Layer the shredded lettuce on top, followed by the cooked beef, red onion, and dill pickles. Drizzle the yogurt sauce over the bowl and serve.

Nutrition

Ingredients

Instructions

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