GARLIC BUTTER BEEF & POTATO BOWL

Prep

15 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

475

Protein

42g

Carbs

28g

Fat

22g

Ingredients

(220°C). Toss cubed potatoes with olive oil, garlic powder, paprika, and salt. Spread on a baking sheet and roast for 25–30 minutes or until golden and crispy, flipping halfway through.
olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat if needed. Worcestershire sauce, and remaining seasonings to the skillet. Stir well and simmer for 2–3 minutes to absorb the flavors. yogurt, mayo, lemon juice, garlic powder, dill or parsley, green onions, and salt. Mix until smooth and creamy. bowls. Top with garlic butter beef, drizzle with creamy herb sauce, and garnish with green onions and Parmesan if desired. Beef Mixture:
1 lb (454g) lean ground beef (93/7 or
96/4)
1 tbsp (15mL) olive oil
1 tbsp (14g) butter (optional, for extra flavor)
1 tbsp (15mL) low-sodium soy sauce
1 tbsp (15mL) Worcestershire sauce
1 tbsp (9g) minced garlic
1 tsp (2g) smoked paprika
1 tsp (2g) onion powder
1 tsp (2g) garlic powder
Salt & pepper, to taste Crispy Roasted Potatoes:
2 medium russet potatoes (400g), cubed
1 tbsp (15mL) olive oil
½ tsp (1g) garlic powder
½ tsp (1g) paprika
½ tsp (3g) salt High-Protein Creamy Herb Drizzle:
½ cup (120g) non-fat Greek yogurt
1 tbsp (14g) light mayo
1 tbsp (15mL) lemon juice
1 tsp (2g) garlic powder
1 tsp (1g) dried dill or parsley
1 tbsp (6g) chopped green onions
Salt, to taste
Optional Garnish:
1 tbsp chopped green onions
1 tbsp Parmesan cheese

Instructions

5 steps

1Roast the Potatoes: Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, garlic powder, paprika, and salt. Spread on a baking sheet and roast for 25–30 minutes or until golden and crispy, flipping halfway through.
2Cook the Beef: While the potatoes roast, heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
3Add butter (if using), minced garlic, soy sauce, Worcestershire sauce, and remaining seasonings to the skillet. Stir well and simmer for 2–3 minutes to absorb the flavors.
4Make the Herb Drizzle: In a bowl, combine Greek yogurt, mayo, lemon juice, garlic powder, dill or parsley, green onions, and salt. Mix until smooth and creamy.
5Assemble Bowls: Divide roasted potatoes into 4 bowls. Top with garlic butter beef, drizzle with creamy herb sauce, and garnish with green onions and Parmesan if desired. Beef Mixture: 1 lb (454g) lean ground beef (93/7 or 96/4) 1 tbsp (15mL) olive oil 1 tbsp (14g) butter (optional, for extra flavor) 1 tbsp (15mL) low-sodium soy sauce 1 tbsp (15mL) Worcestershire sauce 1 tbsp (9g) minced garlic 1 tsp (2g) smoked paprika 1 tsp (2g) onion powder 1 tsp (2g) garlic powder Salt & pepper, to taste Crispy Roasted Potatoes: 2 medium russet potatoes (400g), cubed 1 tbsp (15mL) olive oil ½ tsp (1g) garlic powder ½ tsp (1g) paprika ½ tsp (3g) salt High-Protein Creamy Herb Drizzle: ½ cup (120g) non-fat Greek yogurt 1 tbsp (14g) light mayo 1 tbsp (15mL) lemon juice 1 tsp (2g) garlic powder 1 tsp (1g) dried dill or parsley 1 tbsp (6g) chopped green onions Salt, to taste Optional Garnish: 1 tbsp chopped green onions 1 tbsp Parmesan cheese