Cheeseburger Bowls

Ingredients

• 1 1/2 lb (680 g) 93% lean ground beef
• 1 1/2 lb (680 g) potatoes, cubed
• 1 head romaine, shredded
• 2 tomatoes, diced
• 1/2 onion, diced (optional)
• 1/2 cup (56 g) shredded cheddar (optional)
• 1/4 cup (57 g) Greek yogurt for the sauce (optional)
• 2 tsp avocado oil; ketchup, mustard, garlic powder, salt and pepper

How to make it

1. Prep everythingHeat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment or foil. Cut the 1 1/2 lb (680 g) of potatoes into 3/4-inch (2 cm) cubes and pat dry. Shred the romaine into thin ribbons, dice the 2 tomatoes, and dice the 1/2 onion into 1/4-inch (6 mm) pieces.
2. Roast the potatoesToss the potatoes on the sheet pan with the 2 tsp of avocado oil, 1/2 tsp of salt and about 1/2 tsp of garlic powder. Spread them in a single layer with space between them. Roast 25 to 30 minutes, flipping halfway, until golden and crisp outside and soft inside.
3. Brown the beefAbout 15 minutes before the potatoes finish, put the 1 1/2 lb (680 g) of beef and the onion in a large 12-inch (30 cm) skillet over medium-high heat. Break it into crumbles and cook 8 to 10 minutes, until browned with no pink left and it reaches 160°F (71°C). Season well with salt, pepper and a pinch of garlic powder.
4. Drain the fatTilt the pan and spoon off any fat that has pooled at the edge into a heat-safe bowl or can. Do not pour hot fat down the sink.
5. Stir the burger sauceIn a small bowl, stir the 1/4 cup (57 g) of Greek yogurt with 1 tbsp of ketchup and 1 tsp of mustard until smooth and pink. Taste and add a pinch of salt if needed.
6. Build the bowlsMake a bed of romaine in each of 4 bowls. Top with potatoes, beef, tomato and the 1/2 cup (56 g) of cheddar, then drizzle with the burger sauce. For meal prep, store the beef and potatoes separate from the lettuce and sauce in the fridge up to 4 days, and reheat the warm parts in the microwave 1 to 2 minutes before building.