Burger Bowls (Vg/Vegan Option)

Ingredients

• Roasted Potatoes:

  • 1 sweet potato, peeled and cubed

  • 1 Yukon gold potato, washed and cubed

  • 1 tbsp olive oil

  • ½ tsp garlic powder

  • ½ tsp paprika

  • ¼ tsp chili powder

  • Salt & pepper to taste

• Protein:

  • 1 lb ground protein of choice (chicken, beef, tofu crumbles, or Beyond Meat)

  • ½ yellow onion, diced

• Salad Base:

  • 1 head romaine lettuce, chopped and washed

  • ½ cup cherry tomatoes, sliced

  • A few dill pickle chips

  • 2 tbsp light honey mustard dressing (store-bought or homemade)

• Burger Sauce:

  • ¼ cup plain Greek yogurt

  • 1 tbsp mayo

  • 1 tbsp sriracha

Directions

1. Toss the cubed potatoes with olive oil, garlic powder, paprika, chili powder, salt, and pepper. Air fry at 375°F for 15-20 minutes, shaking the basket halfway through.

2. In a skillet over medium heat, cook the ground protein with diced onion. Season with the same spices used for the potatoes. Cook until browned and fully cooked through.

3. In two serving bowls, toss the chopped romaine with the honey mustard dressing.

4. Divide the sliced cherry tomatoes and pickles between the bowls.

5. Add ¼ of the cooked protein and ¼ of the roasted potatoes to each bowl.

6. In a small bowl, mix Greek yogurt, mayo, and sriracha to make the burger sauce. Drizzle over the bowls and enjoy!

This recipe makes two servings, plus leftovers for two lunches the next day :)