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MEL'S EASY KITCHEN

Lean Beef Potato Bowl

Lean ground beef and potatoes join romaine, cucumber, tomato and avocado in a hearty bowl with olive oil and lemon.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 servings
Meal: Dinner
By: Melanie

Equipment

  • Skillet
  • Parchment paper
  • Knife and cutting board
  • Kitchen scale
  • Measuring cups and spoons
  • Food thermometer
  • Rimmed baking sheet

Ingredients

  • 5 oz 96% lean ground beef, raw weight
  • 170 g potato, raw weight
  • 70 g romaine lettuce, chopped
  • 50 g cucumber
  • 50 g tomato
  • 2 tsp extra-virgin olive oil approximate volume; 4.5 g per teaspoon
  • 1 1/8 tsp lemon juice approximate volume; 5.08 g per teaspoon
  • 50 g avocado

Instructions

  • Heat oven to 400°F (200°C). Cut the raw potato or sweet potato into small cubes or wedges. Spread on parchment; use part of the listed oil if included, reserving the rest for the pan or dressing. Roast 25–35 minutes, turning once, until fork-tender. No additional oil is included in the nutrition.
  • Brown the measured raw ground meat in a nonstick skillet, breaking it apart, for about 7–10 minutes. Ground turkey must reach 165°F; ground beef must reach 160°F.
  • Assemble with the remaining listed ingredients. Use any measured citrus, mustard, mayonnaise, herbs or salsa as the sauce; divide all ingredients equally among the stated servings. Serve fruit or toast alongside when included.

Nutrition per serving

Calories: 497kcal | Carbohydrates: 40.5g | Protein: 35.2g | Fat: 22.6g | Fiber: 9.3g

Notes

Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. Nutrition uses the named brands in the ingredient list. Potato weight is before roasting. Dressing is 9 g olive oil plus 6 g lemon juice.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.