Name: Big Mac bowl with ground beef
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 3/4 tsp extra virgin olive oil; 1/2 tsp salt; 6 oz 93% lean ground beef; 1/4 tsp garlic powder; 1/2 tsp onion powder; 3 tbsp plain nonfat Greek yogurt; 2 1/2 tsp yellow mustard; 2 tbsp sweet pickle relish; 3/4 tsp white vinegar; 1/4 tsp paprika; 2 oz iceberg lettuce, shredded; 2 1/2 tbsp red onion, finely diced; 1/4 cup dill pickles, sliced

Nutrition

Per serving

454 calories

Protein: 44g; 39% of calories
Carbs: 34g; 30% of calories
Fat: 16g; 31% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your 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 12 minutes. Stir the potatoes and roast for 10 to 12 minutes more until golden brown and tender.
While the potatoes roast, whisk the Greek yogurt, yellow mustard, sweet relish, white vinegar, and paprika in a small bowl until smooth.
Heat a 12-inch skillet over medium-high heat. Add the ground beef and press into an even layer. Cook undisturbed for 2 minutes to brown, then add the garlic powder, onion powder, and the rest of the salt. Cook, breaking the meat up with a spoon, for 4 to 5 minutes more until browned and cooked through. Done when browned and opaque in the center, 160°F.
Place the shredded lettuce in a bowl. Top with the roasted potatoes and seared ground beef. Garnish with the diced red onion and dill pickles, then drizzle with the special sauce.

Nutrition

Ingredients

Instructions

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