Ingredients:

  • 600g sweet potatoes, cut into 1/2-inch wedges
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt, divided
  • 1.5 lbs ground beef (80/20 blend)
  • 1 tsp onion powder
  • 1 tsp coarse black pepper
  • 1 tbsp ghee
  • 1/2 cup Whole30-compliant mayonnaise
  • 1 tbsp tomato paste
  • 1 tbsp coconut aminos
  • 1 tsp apple cider vinegar
  • 1 Medjool date, pitted and mashed
  • 2 tbsp finely chopped dill pickles
  • 4 cups chopped Romaine lettuce
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, sliced
  • 4 dill pickle spears

Instructions:

  1. Preheat oven to 425°F (220°C). Soak potato wedges in cold water for 10 minutes, then pat completely dry.
  2. Toss dried potatoes with avocado oil, smoked paprika, garlic powder, and 1/2 tsp sea salt. Spread in a single layer on a baking sheet.
  3. Roast potatoes for 25–30 minutes, flipping halfway, until golden and crispy.
  4. While potatoes roast, combine mayonnaise, tomato paste, coconut aminos, apple cider vinegar, mashed date, and chopped pickles. Use an immersion blender to emulsify until smooth.
  5. Season ground beef with onion powder, black pepper, and remaining 1/2 tsp sea salt. Form into 4 patties.
  6. Heat ghee in a cast iron skillet over high heat. Sear patties for 3-4 minutes per side until a deep crust forms and internal temperature reaches desired doneness.
  7. Assemble bowls by layering Romaine lettuce, cherry tomatoes, sliced red onion, and avocado. Top with a beef patty and a serving of fries.
  8. Drizzle generously with the special sauce and garnish with a pickle spear.