Ingredients:

  • 2 lbs sweet potatoes, cut into wedges
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 6 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup dill pickle chips
  • 1 large avocado, diced
  • 1/3 cup plain Greek yogurt
  • 1 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp finely minced pickles
  • 1/2 tsp paprika

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Toss the sweet potato wedges with avocado oil, garlic powder, smoked paprika, and sea salt on a rimmed baking sheet until evenly coated. Spread in a single layer.
  3. Roast for 20-25 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Add the ground beef, breaking it apart with a spatula. Season with onion powder, salt, and pepper.
  6. Cook for 7-9 minutes until the meat develops a deep brown crust and is fully cooked through. Drain excess fat if necessary.
  7. In a small mixing bowl, whisk together the Greek yogurt, ketchup, mustard, minced pickles, and paprika until emulsified.
  8. Assemble the bowls by layering shredded romaine lettuce, cherry tomatoes, red onion, and diced avocado.
  9. Top the greens with roasted sweet potato wedges and seared beef, then drizzle with the special sauce.