High-Protein Cheeseburger Bowls
Ingredients
For the base
- 1 lb lean ground beef or turkey (90% lean) Can substitute with ground turkey or chicken for a lighter option.
- 4 cups chopped lettuce Alternatively, use 2 cups of cooked quinoa, brown rice, or cauliflower rice.
Toppings
- 1 cup cherry tomatoes, halved
- ½ cup sliced dill pickles
- ½ red onion, thinly sliced
- 1 cup shredded cheddar or American cheese Can substitute with a dairy-free alternative.
- 1 1 avocado, sliced
- 4 strips cooked bacon
- jalapeño slices Add based on spice preference.
For the sauce
- ½ cup low-fat Greek yogurt
- 1 tbsp mustard
- 1 tbsp ketchup
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
Method
Cooking the Meat
- In a skillet over medium heat, brown the ground meat with salt, pepper, garlic powder, and onion powder. Stir until the meat is cooked through, about 8–10 minutes. Drain any excess fat.
Preparing the Base
- While the meat cooks, chop the lettuce or cook your chosen grains or cauliflower rice as desired.
Prepping Toppings
- Slice the tomatoes, pickles, onion, and any optional add-ons, ensuring a colorful and appealing presentation.
Making the Sauce
- In a small bowl, whisk together the Greek yogurt, mustard, ketchup, garlic powder, paprika, and a pinch of salt and pepper until smooth.
Assembling Bowls
- In each serving bowl, layer the base of your choice, followed by the cooked meat, toppings, and a sprinkle of cheese. Drizzle with the prepared sauce.
Optional Finish
- For an extra pop of flavor and protein, top each bowl with a fried egg, crispy bacon, or slices of avocado.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, adding fresh toppings afterward for the best texture. Consider adding sautéed mushrooms or grilled zucchini for additional veggies, or spice things up with some crushed red pepper flakes.