A satisfying, high-protein burger bowl that delivers all the flavors of a classic burger without the bun. Perfect for meal prep and loaded with roasted potatoes, seasoned ground beef, fresh veggies, and a special sauce.
Why You’ll Love This Recipe
This high-protein burger bowl packs 610 calories with 44 grams of protein per serving. You get all the flavors of a classic burger without the bun, making it perfect for meal prep. Ready in about 30 minutes, this bowl is customizable with your favorite toppings and makes a great post-workout meal.
Ingredients
For the Potatoes
- 3 medium Yukon gold potatoes (diced into small cubes)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Special Sauce
- 1/4 cup plain Greek yogurt (or light mayo)
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
For the Bowl Assembly
- 2 roma tomatoes (diced)
- 2 cups chopped romaine lettuce
- 1 avocado (sliced)
For the Beef
- 1 pound lean ground beef (90/10)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Equipment
- Baking sheet
- Large skillet
- Small bowl for sauce
- Mixing bowls
Instructions
Roast the Potatoes: Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a baking sheet in a single layer and roast 20-25 minutes until crispy and golden brown.
Cook the Beef: Heat a skillet over medium heat. Add ground beef and season with onion powder, garlic powder, paprika, salt, and pepper. Cook, breaking up with a spoon, until browned and fully cooked, about 7-8 minutes. Drain excess fat if needed.
Make the Special Sauce: In a small bowl, whisk together Greek yogurt, ketchup, Dijon mustard, garlic powder, and smoked paprika until smooth and well combined.
Assemble the Bowl: In each bowl, layer roasted potatoes, ground beef, chopped romaine, diced tomatoes, and avocado slices.
Add the Finishing Touches: Drizzle with special sauce and serve immediately.
Important Notes
This recipe makes 4 servings at 610 calories each. Using lean 90/10 ground beef keeps the fat content lower while maintaining great flavor. Greek yogurt in the sauce makes it lighter than traditional mayo-based sauces. Yukon gold potatoes work best for roasting because they develop a crispy exterior while staying tender inside. Season to taste with salt and pepper throughout the cooking process.
Tips for Best Results
Roast potatoes in a big batch ahead of time for meal prep. When ready to eat, re-crisp potatoes in an air fryer at 375°F for 3-5 minutes before serving. Store beef and sauce separately when meal prepping to maintain the best texture and freshness. Assemble the bowl fresh when ready to eat for optimal taste and texture. Dice potatoes into small, even cubes (about 1/2 inch) for even roasting and consistent texture.
If you love protein-packed bowls, try this street corn chicken rice bowl or these high-protein unstuffed peppers for similar nutritious meal prep options.
Storage
Meal Prep: Roast potatoes ahead and store separately from other components in airtight containers.
Refrigerator: Store components separately for up to 4 days in airtight containers. Keep sauce in a small sealed container.
Reheating: Re-crisp potatoes in an air fryer at 375°F for 3-5 minutes or in the oven at 400°F for 5-7 minutes. Warm beef in the microwave for 1-2 minutes, stirring halfway through.
What to Serve With
Swap romaine for spinach or mixed greens for variety and added nutrients. Add shredded cheddar or American cheese for extra burger flavor. Top with dill pickles for a classic burger taste that cuts through the richness. Drizzle generously with special sauce for maximum flavor impact. Add sesame seeds on top for that burger bun feel and a subtle nutty crunch.
This burger bowl pairs beautifully with other ground beef favorites like this quick Korean ground beef bowl or ground beef hot honey bowl. For more potato-based dishes, check out this Mexican ground beef and potato skillet or southwest ground beef and sweet potato skillet. You could also serve it alongside cheesy ground beef and potatoes for a complete comfort meal spread.
FAQs
I recommend ground turkey as a leaner alternative – just add an extra tablespoon of olive oil to the pan since turkey is drier than beef, and season it generously.
To prevent soggy potatoes, make sure they’re spread in a single layer with space between each cube, and don’t skip flipping them halfway through roasting.
Many home cooks find success storing each component separately in the fridge for up to 4 days, then assembling fresh bowls throughout the week.
High Protein Burger Bowl
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a baking sheet in a single layer.
- Roast potatoes for 20-25 minutes until crispy and golden, flipping halfway through.
- While potatoes roast, heat a large skillet over medium heat. Add ground beef and season with onion powder, garlic powder, paprika, salt, and pepper.
- Cook beef for 7-8 minutes, breaking it up as it cooks, until browned and fully cooked through with no pink remaining.
- In a small bowl, whisk together Greek yogurt, ketchup, Dijon mustard, garlic powder, and smoked paprika until smooth to make the special sauce.
- Assemble each bowl by layering roasted potatoes at the base, then adding ground beef, chopped romaine, diced tomatoes, and avocado slices.
- Drizzle generously with special sauce and serve immediately while potatoes are still crispy.
