Big Mac Pasta Bowls — Roy Version

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  3.8 lbs 80/20 Ground Beef, cooked & drained

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  16 oz Banza Chickpea Pasta

  Banza chickpea pasta — higher protein than regular pasta. Found in the pasta aisle.

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  200 g Yellow Onion, diced
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  300 g Tomato, roughly chopped
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  300 g Greek Yogurt (Nonfat), sauce base

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  40 g Ketchup
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  20 g Mustard, Yellow
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  150 g Sweet Pickle Relish

  Sweet pickle relish. Found near ketchup and mustard.

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  11 g Garlic powder, 8g for beef, 3g for sauce
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  3 g Onion powder, sauce only
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  10 g Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

Instructions

1. 1Brown ground beef with garlic powder and paprika over medium-high heat. Drain fat thoroughly and set aside.
2. 2Boil Banza pasta per package directions. Drain.
3. 3Mix all Big Mac sauce ingredients in a bowl until combined.
4. 4While beef is cooking, add diced onion to the pan halfway through and cook until soft.
5. 5Add cooked pasta, sauce, and chopped tomatoes to the beef. Mix well over low heat for 2 minutes.
6. 6Divide into 8 meal-prep containers. Refrigerate up to 5 days or freeze up to 3 months.