Burger Bowl
Recipe by
Ingredients
- For the Beef:
- 1 lb extra-lean ground beef (450g)
- 1/2 tsp sea salt (3g)
- 1/2 tsp black pepper (1g)
- 1/2 tsp garlic powder (1g)
- For the Roasted Potatoes:
- 2 medium russet potatoes, peeled and diced (about 400g)
- 1/2 tsp smoked paprika (1g)
- 1/2 tsp olive oil (2ml)
- Pinch sea salt (0.5g)
- Other Bowl Ingredients:
- 6 cups chopped romaine lettuce (300g)
- 1 cup grape tomatoes, diced (150g)
- 1/2 cup pickles, sliced (60g)
- 1/2 cup shredded reduced-fat cheddar and Monterey Jack cheese (56g)
- 1/2 cup sautéed onions (60g, from about 1 medium onion)
- 1/2 cup sliced pepperoncini (60g)
- 1 tbsp sesame seeds (9g)
- For the Burger Sauce:
- 1/4 cup nonfat Greek yogurt (60g)
- 2 tbsp light mayo (30g)
- 1 tbsp ketchup (15g)
- 1 tsp mustard (5g)
- 1/2 tsp smoked paprika (1g)
- Salt & pepper to taste
Directions
- Roast the Potatoes: Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, paprika, and salt. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.
- Cook the Beef: Brown the ground beef in a skillet over medium heat. Season with garlic powder, salt, and pepper. Cook until fully cooked, then drain any excess fat.
- Sauté the Onions: Spray a skillet with nonstick spray. Sauté sliced onions on medium heat until soft and lightly caramelized.
- Make the Sauce: Whisk together Greek yogurt, mayo, ketchup, mustard, paprika, salt, and pepper. Chill until serving.
- Assemble the Bowls: Layer chopped romaine in each bowl. Top with beef, roasted potatoes, tomatoes, pickles, onions, pepperoncini, and shredded cheese.
- Finish and Serve: Drizzle burger sauce over each bowl, sprinkle with sesame seeds, and enjoy!
Tips for Meal prep
Keep all components (beef, potatoes, cheese, veggies, sauce) stored separately in the fridge for up to 4 days.
Assemble bowls just before eating to keep the lettuce fresh and crisp.
Roast extra potatoes and brown extra beef for easy grab-and-go lunch prep.
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