Ingredients:

  • 2 large Sweet potatoes, scrubbed and sliced into 1/4-inch matchsticks
  • 1 tbsp Avocado oil
  • 1 tsp Garlic powder
  • 0.5 tsp Sea salt
  • 1.5 lbs Grass-fed ground beef (85/15 blend)
  • 1 tsp Smoked paprika
  • 0.5 tsp Onion powder
  • Salt and cracked black pepper to taste
  • 4 cups Chopped romaine lettuce
  • 0.5 cup Avocado oil mayonnaise
  • 1 tbsp Yellow mustard
  • 1 tbsp Sugar-free tomato paste
  • 2 tbsp Finely minced dill pickles
  • 0.5 tsp Smoked paprika
  • 1 tsp Coconut aminos
  • 1 large Avocado, sliced
  • 0.5 large Red onion, thinly shaved
  • 1 cup Cherry tomatoes, halved
  • 4 tbsp Sugar-free dill pickle chips

Instructions:

  1. Preheat your oven to 425°F. Toss the sweet potato matchsticks with 1 tbsp avocado oil, 1 tsp garlic powder, and 0.5 tsp sea salt on the baking sheet. Spread them in a single layer. Bake for 20 minutes until the edges are charred and the centers feel tender.
  2. Heat a large cast iron skillet over medium-high heat. Add ground beef in large chunks. Season with smoked paprika, onion powder, salt, and pepper. Cook for 8 minutes until the beef is deeply browned and no pink remains.
  3. In a small bowl, whisk together the avocado oil mayonnaise, yellow mustard, tomato paste, minced pickles, 0.5 tsp smoked paprika, and coconut aminos until smooth.
  4. Assemble the bowls by layering chopped romaine lettuce, the seared beef, and crispy sweet potato fries. Top with sliced avocado, shaved red onion, cherry tomatoes, and pickle chips. Drizzle generously with the special sauce.