Weeknight Cheeseburger Bowls

Name: Weeknight Cheeseburger Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.25 pound ground beef (lean); 5 tablespoon olive oil; 1 tablespoon coconut aminos (nut-free, soy-free); 1 teaspoon onion powder; 1 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1.5 pound Russet potatoes (scrubbed, cut into 1/2-inch wedges); 1 teaspoon paprika; 4 cup shredded lettuce; 2 Roma tomatoes (diced); 0.5 cup pickle slices; 0.25 cup ketchup; 2 tablespoon yellow mustard

All the delicious flavors of a classic cheeseburger in a convenient bowl, featuring seasoned lean ground beef, crispy roasted potato wedges, fresh lettuce, and tomatoes.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $3.54/serving

Dietary

Nut-Free
Egg-Free
Soy-Free
Dairy-Free
Gluten-Free
High-Protein

Ingredients

1.25 pound ground beef (lean)
5 tablespoon olive oil
1 tablespoon coconut aminos (nut-free, soy-free)
1 teaspoon onion powder
1 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1.5 pound Russet potatoes (scrubbed, cut into 1/2-inch wedges)
1 teaspoon paprika
4 cup shredded lettuce
2 Roma tomatoes (diced)
0.5 cup pickle slices
0.25 cup ketchup
2 tablespoon yellow mustard

Instructions

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the Russet potato wedges with 2 tablespoons of olive oil, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer and roast for 15-20 minutes, flipping halfway, until golden and tender-crisp.
While the potatoes roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
Stir the coconut aminos, onion powder, and garlic powder into the cooked beef. Season with additional salt and pepper to taste, and cook for 2 minutes more, ensuring flavors are well combined.
Prepare your toppings by shredding the lettuce, dicing the Roma tomatoes, and having the pickle slices, ketchup, and yellow mustard ready.
To assemble the bowls, divide the roasted potato wedges among serving bowls. Top with the seasoned ground beef, shredded lettuce, diced tomatoes, and pickle slices. Drizzle with ketchup and yellow mustard as desired.

Notes

Ensure your coconut aminos and ketchup are free from soy. Roasting vegetables simultaneously with beef helps reduce overall cooking time for this speedy bowl.

Nutrition (per serving)

Calories: 485
Protein: 34 g
Carbohydrates: 38 g
Fat: 23.5 g
Fiber: 6.5 g
Sodium: 890 mg
Saturated Fat: 7.5 g
Sugar: 7 g
Cholesterol: 70 mg