Ingredients:

  • 700g Russet Potatoes, peeled and diced into 1-inch cubes
  • 30ml Extra Virgin Olive Oil
  • 5g Sea Salt
  • 2g Smoked Paprika
  • 680g Lean Ground Beef (90/10)
  • 10g Garlic Powder
  • 120ml Avocado Oil Mayonnaise
  • 30ml Sugar-Free Ketchup
  • 15ml Yellow Mustard
  • 15ml Finely Minced Dill Pickles
  • 4 cups Shredded Romaine Lettuce
  • 0.5 medium Red Onion, finely diced
  • 1 cup Cherry Tomatoes, halved
  • 0.5 cup Sliced Dill Pickles

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the diced potatoes with olive oil, sea salt, and smoked paprika until evenly coated.
  3. Spread potatoes in a single layer on a large rimmed baking sheet. Roast for 35 minutes, tossing halfway through, until golden brown and crispy.
  4. While potatoes roast, prepare the sauce by whisking together the avocado oil mayo, sugar-free ketchup, yellow mustard, and minced pickles in a small bowl. Set aside.
  5. Heat a cast-iron skillet over medium-high heat. Add the ground beef and season with garlic powder, salt, and black pepper. Sear the beef, breaking it into large chunks, until fully browned and caramelized.
  6. Assemble the bowls: Start with a base of shredded romaine, add a portion of crispy potatoes and seared beef, then top with cherry tomatoes, red onion, and sliced pickles. Drizzle generously with the signature sauce.