Big Mac Bowl

• 800 g potatoes, diced
• 1 tbsp oil
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tbsp onion powder
• 1 tsp salt
• Black pepper, to taste
• 800 g lean ground beef
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tbsp onion powder
• 1 tsp salt
• Black pepper, to taste
• 5 to 6 cup shredded lettuce
• 1 white onion, diced
• 2 tomatoes, diced
• 1 cup low-fat shredded cheese
• 20 to 24 bread and butter pickle slices, diced
• 1 cup greek yogurt
• 3 tbsp light mayo
• 2 tbsp ketchup
• 2 tbsp mustard
• 8 to 10 bread and butter pickle slices, finely diced
• 2 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 cup water
• 2 to 4 tbsp pickle juice (optional)
• Salt, to taste
• Black pepper, to taste

1. 1

   Start by dicing the potatoes into small cubes.

2. 2

   Season them with oil, garlic powder, paprika, onion powder, salt, and black pepper.

3. 3

   Mix until evenly coated.

4. 4

   Air fry the potatoes at 400°F for 20 to 25 minutes, shaking halfway, until crispy.

5. 5

   You can also bake them at 425°F for 30 to 40 minutes, flipping halfway.

6. 6

   While the potatoes cook, add the lean ground beef to a pan over medium-high heat.

7. 7

   Season with garlic powder, paprika, onion powder, salt, and black pepper.

8. 8

   Cook until browned, breaking it apart as it cooks.

9. 9

   Drain any extra liquid or fat if needed.

10. 10

    Prep the toppings by dicing the onion, tomatoes, and pickles.

11. 11

    Shred the lettuce if needed.

12. 12

    In a bowl, mix together the Greek yogurt, light mayo, ketchup, mustard, finely diced pickles, garlic powder, paprika, onion powder, water, salt, and black pepper.

13. 13

    Add pickle juice if you want the sauce tangier.

14. 14

    To assemble, divide the lettuce, crispy potatoes, ground beef, onion, tomatoes, cheese, pickles, and sauce into 4 bowls.

15. 15

    Mix everything together and enjoy.

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