Savory Protein Packed Burger Bowls (Print Page)
Low-carb, protein-packed bowls with seasoned ground meat, fresh veggies, avocado and tangy yogurt sauce—easy meal prep.
# What You Need:
→ Proteins
01 - 1 lb lean ground beef or turkey
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
→ Vegetables & Toppings
05 - 4 cups shredded romaine or iceberg lettuce
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup red onion, thinly sliced
08 - 1 cup pickles, chopped
09 - 1 avocado, diced
10 - 1/2 cup shredded cheddar cheese
→ Burger Sauce
11 - 1/3 cup plain Greek yogurt
12 - 2 tablespoons ketchup
13 - 1 tablespoon yellow mustard
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon apple cider vinegar
16 - Salt and pepper to taste
# Directions:
01 - Heat a large skillet over medium-high heat. Add the ground beef or turkey, salt, pepper, and garlic powder. Cook, breaking the meat apart with a spoon, until evenly browned and cooked through, approximately 8 minutes. Remove from heat and set aside.
02 - In a small bowl, whisk together the plain Greek yogurt, ketchup, yellow mustard, smoked paprika, apple cider vinegar, salt, and pepper until smooth. Adjust seasoning to taste and set aside.
03 - Divide the shredded lettuce evenly among four serving bowls. Spoon the cooked ground meat over the lettuce in each bowl.
04 - Arrange halved cherry tomatoes, thinly sliced red onion, chopped pickles, diced avocado, and shredded cheddar cheese over the meat in each bowl.
05 - Generously drizzle the burger sauce over each bowl. Serve immediately while the meat is still warm.
# Expert Tips:
01 -
- The Greek yogurt based burger sauce tastes indulgent but keeps things lighter than a mayo heavy special sauce.
- Meal prepping these bowls on Sunday means you grab lunch on Monday without thinking twice.
02 -
- Let the meat cool for two minutes before adding it to the lettuce or you will end up with wilted soggy greens.
- The sauce thickens in the fridge so stir in a teaspoon of water when reheating leftovers to bring it back to a drizzleable consistency.
03 -
- Cook the meat a day ahead and refrigerate it overnight because the garlic powder deepens as it rests.
- Make double the sauce and keep a jar in the fridge for sandwiches, wraps, or dipping roasted vegetables throughout the week.