Burger Bowl

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  80/20 Ground Beef(454g)
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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Worcestershire Sauce(15g)

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

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  Lettuce, Romaine
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  Tomato, Cherry(240g)
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  Pickles, Dill, Canned(120g)
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  Cheddar Cheese(80g)
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  Yellow Onion(60g)
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  Sesame seeds(30g)
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  Sweet Potato Fries, Frozen, Uncooked(480g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Greek Yogurt (Nonfat)(120g)

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

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  2 teaspoons pickle juice
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Ketchup(10g)
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  1/8 teaspoon onion powder
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  Garlic powder(1g)
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  2% Milk(15g)

Instructions

1. 1Preheat your oven to 400°F. Spread the frozen sweet potato fries on a baking sheet in a single layer and bake for 18–22 minutes, stirring halfway through, until golden brown and crispy at the edges.
2. 2While the fries cook, heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon as it cooks, until no longer pink and browned throughout. Season with garlic powder and Worcestershire sauce, stir to combine, and cook 1 minute more.
3. 3In a small bowl, whisk together the Greek yogurt, Dijon mustard, ketchup, and garlic powder. Finely mince the onion and stir it into the sauce. Add the milk 1 teaspoon at a time until the sauce reaches a thick but drizzle-able consistency.
4. 4Chop the romaine lettuce, halve the cherry tomatoes, and chop the dill pickles. Set aside with the shredded cheddar and sesame seeds.
5. 5Divide the cooked ground beef evenly between 2 airtight containers while hot.
6. 6Layer the sweet potato fries, romaine lettuce, cherry tomatoes, pickles, and shredded cheddar on top of the beef in each container.
7. 7Drizzle half of the sauce over each bowl and sprinkle with sesame seeds.
8. 8Seal the containers and refrigerate. Reheat gently before serving if desired, or eat cold.