High Protein Cheese Burger Potato Bowls!
High Protein Cheese Burger Potato Bowls!
Ingredients
For the Sweet Potatoes
- 800 g raw sweet potatoes, cut into small cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons olive oil
For the Ground Beef
- 800 g 5% fat ground beef
- as needed salt, to season on both sides
- as needed black pepper, to season on both sides
- 30 g light butter, for cooking + extra once cooked
- 80 g light cheddar cheese, or any cheese
For the Special Sauce
- 100 g light mayonnaise
- 80 g reduced sugar ketchup
- 20-30 g yellow mustard
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 15-20 ml pickle juice
For the Pickle Salad
- 1 iceberg lettuce, whole, thinly sliced
- 2 red onion, medium, chopped
- 2 tomatoes, large, chopped
- 4-5 pickles, medium, chopped
Instructions
- 1
Preheat your oven or air fryer to 200°C / 400°F. Slice the raw sweet potatoes into small cubes. In a large bowl, combine the cubed sweet potatoes with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 2 teaspoons olive oil. Mix thoroughly to coat the potatoes evenly. Spread the seasoned sweet potatoes onto a sheet pan in a single layer.
⏱️ 10 min•🌡️ 200
- 2
Oven bake or air fry the sweet potatoes for 25-30 minutes, or until they are golden and crispy, flipping halfway through for even cooking.
⏱️ 30 min•🌡️ 200
- 3
While the sweet potatoes are cooking, prepare the special sauce. In a mixing bowl, combine 100 grams light mayonnaise, 80 grams reduced sugar ketchup, 20-30 grams yellow mustard, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 15-20 ml pickle juice. Mix all the ingredients well until thoroughly combined. Bottle the sauce and store it in the fridge until ready to serve.
⏱️ 5 min
- 4
Also while the sweet potatoes are cooking, prepare the pickle salad. Thinly slice 1 whole iceberg lettuce. Chop 2 medium red onions, 2 large tomatoes, and 4-5 medium pickles. Store the lettuce separately from the other chopped vegetables to prevent it from becoming soggy. Combine them just before serving.
⏱️ 10 min
- 5
Take 800 grams of 5% fat ground beef. Season the ground beef generously with salt and black pepper on both sides. Heat a large pan over medium-high heat and add 30 grams light butter. Once the butter is melted, add the seasoned ground beef to the pan. Cook, breaking it apart with a spoon or spatula, until it is fully browned and cooked through, about 8-10 minutes.
⏱️ 10 min
- 6
Once the sweet potatoes and ground beef are cooked, divide them evenly into 4 serving bowls. Top each serving with 80 grams light cheddar cheese. Add a portion of the prepared pickle salad (iceberg lettuce, red onion, tomatoes, and pickles). Drizzle generously with the special sauce.
⏱️ 5 min
- 7
If reheating, place the beef and potatoes together in a pan on low heat or in an air fryer for 5 minutes until warmed through.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Cheese Burger Potato Bowls!
For the Sweet Potatoes
- 800 g raw sweet potatoes, cut into small cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons olive oil
For the Ground Beef
- 800 g 5% fat ground beef
- as needed salt, to season on both sides
- as needed black pepper, to season on both sides
- 30 g light butter, for cooking + extra once cooked
- 80 g light cheddar cheese, or any cheese
For the Special Sauce
- 100 g light mayonnaise
- 80 g reduced sugar ketchup
- 20-30 g yellow mustard
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 15-20 ml pickle juice
For the Pickle Salad
- 1 iceberg lettuce, whole, thinly sliced
- 2 red onion, medium, chopped
- 2 tomatoes, large, chopped
- 4-5 pickles, medium, chopped
Instructions
- 1
Preheat your oven or air fryer to 200°C / 400°F. Slice the raw sweet potatoes into small cubes. In a large bowl, combine the cubed sweet potatoes with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 2 teaspoons olive oil. Mix thoroughly to coat the potatoes evenly. Spread the seasoned sweet potatoes onto a sheet pan in a single layer.
⏱️ 10 min•🌡️ 200 - 2
Oven bake or air fry the sweet potatoes for 25-30 minutes, or until they are golden and crispy, flipping halfway through for even cooking.
⏱️ 30 min•🌡️ 200 - 3
While the sweet potatoes are cooking, prepare the special sauce. In a mixing bowl, combine 100 grams light mayonnaise, 80 grams reduced sugar ketchup, 20-30 grams yellow mustard, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 15-20 ml pickle juice. Mix all the ingredients well until thoroughly combined. Bottle the sauce and store it in the fridge until ready to serve.
⏱️ 5 min - 4
Also while the sweet potatoes are cooking, prepare the pickle salad. Thinly slice 1 whole iceberg lettuce. Chop 2 medium red onions, 2 large tomatoes, and 4-5 medium pickles. Store the lettuce separately from the other chopped vegetables to prevent it from becoming soggy. Combine them just before serving.
⏱️ 10 min - 5
Take 800 grams of 5% fat ground beef. Season the ground beef generously with salt and black pepper on both sides. Heat a large pan over medium-high heat and add 30 grams light butter. Once the butter is melted, add the seasoned ground beef to the pan. Cook, breaking it apart with a spoon or spatula, until it is fully browned and cooked through, about 8-10 minutes.
⏱️ 10 min - 6
Once the sweet potatoes and ground beef are cooked, divide them evenly into 4 serving bowls. Top each serving with 80 grams light cheddar cheese. Add a portion of the prepared pickle salad (iceberg lettuce, red onion, tomatoes, and pickles). Drizzle generously with the special sauce.
⏱️ 5 min - 7
If reheating, place the beef and potatoes together in a pan on low heat or in an air fryer for 5 minutes until warmed through.
⏱️ 5 min