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Big Mac Bowl

Why You’ll Love This Recipe

  • Over 50g protein per serving
  • Around 690 calories per serving
  • Tastes like a Big Mac in a bowl
  • Crispy potatoes instead of fries
  • Creamy, tangy Big Mac-style sauce
  • High-volume and filling with lettuce, beef, potatoes, and toppings
  • Perfect for meal prep
  • Easy to make in under 40 minutes
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Ingredients

Potatoes

  • 800 g potatoes, diced
  • 1 tbsp oil
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tbsp onion powder
  • 1 tsp salt
  • Black pepper, to taste

Beef

  • 800 g lean ground beef
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tbsp onion powder
  • 1 tsp salt
  • Black pepper, to taste

Bowl Toppings

  • 5 to 6 cups shredded lettuce
  • 1 white onion, diced
  • 2 tomatoes, diced
  • 1 cup low-fat shredded cheese
  • 20 to 24 bread and butter pickle slices, diced

Big Mac Sauce

  • 1 cup Greek yogurt
  • 3 tbsp Hellmann’s light mayo
  • 2 tbsp ketchup
  • 2 tbsp mustard
  • 8 to 10 bread and butter pickle slices, finely diced
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 cup water
  • 2 to 4 tbsp pickle juice, optional but recommended
  • Salt, to taste
  • Black pepper, to taste

How To Make High-Protein Butter Chicken

Start by dicing the potatoes into small cubes, then season them with oil, garlic powder, paprika, onion powder, salt, and black pepper. Mix well until the potatoes are evenly coated.

Air fry the potatoes at 400°F for 20 to 25 minutes, shaking halfway, until they are golden and crispy. You can also bake them at 425°F for 30 to 40 minutes, flipping halfway.

While the potatoes cook, add the lean ground beef to a large pan over medium-high heat. Season it with garlic powder, paprika, onion powder, salt, and black pepper, then cook until fully browned, breaking it apart as it cooks.

While the beef and potatoes are cooking, prep the toppings. Shred the lettuce, dice the onion, tomatoes, and bread and butter pickles, and set everything aside.

In a bowl, make the Big Mac sauce by mixing Greek yogurt, light mayo, ketchup, mustard, finely diced pickles, garlic powder, paprika, onion powder, water, salt, and black pepper. Add the water slowly so the sauce does not get too thin. Add pickle juice if you want it tangier and closer to classic Big Mac sauce.

To assemble, divide the lettuce, crispy potatoes, beef, onion, tomatoes, cheese, pickles, and sauce into 4 bowls. Mix everything together before eating so the sauce coats the beef, potatoes, and toppings evenly.

Macros (Per Serving)

  • Calories: ~690
  • Protein: ~53g
  • Carbs: ~51g
  • Fat: ~31g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Big Mac Bowl
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Big Mac Bowl

Recipe by AmateurProChef
Servings

4

servings
Calories

690

kcal

Ingredients

  • Potatoes

  • 800 g potatoes, diced

  • 1 tbsp oil

  • 1 tbsp garlic powder

  • 1 tbsp paprika

  • 1 tbsp onion powder

  • 1 tsp salt

  • Black pepper, to taste

  • Beef

  • 800 g lean ground beef

  • 1 tbsp garlic powder

  • 1 tbsp paprika

  • 1 tbsp onion powder

  • 1 tsp salt

  • Black pepper, to taste

  • Bowl Toppings

  • 5 to 6 cups shredded lettuce

  • 1 white onion, diced

  • 2 tomatoes, diced

  • 1 cup low-fat shredded cheese

  • 20 to 24 bread and butter pickle slices, diced

  • Big Mac Sauce

  • 1 cup Greek yogurt

  • 3 tbsp Hellmann’s light mayo

  • 2 tbsp ketchup

  • 2 tbsp mustard

  • 8 to 10 bread and butter pickle slices, finely diced

  • 2 tsp garlic powder

  • 1 tsp paprika

  • 1/2 tsp onion powder

  • 1/2 cup water

  • 2 to 4 tbsp pickle juice, optional but recommended

  • Salt, to taste

  • Black pepper, to taste

Directions

  • Dice the 800 g potatoes into small cubes.
  • Add the potatoes to a bowl with 1 tbsp oil, 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp onion powder, 1 tsp salt, and black pepper. Mix until evenly coated.
  • Air fry or bake the potatoes until crispy and cooked through.
    Air fryer: 400°F for 20 to 25 minutes, shaking halfway.
    Oven: 425°F for 30 to 40 minutes, flipping halfway.
  • While the potatoes cook, add the 800 g lean ground beef to a pan over medium-high heat.
  • Season the beef with 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp onion powder, 1 tsp salt, and black pepper.
  • Cook the beef until fully browned, breaking it apart as it cooks. Drain any extra liquid or fat if needed.
  • Dice the white onion, tomatoes, and bread and butter pickles. Shred the lettuce if it is not already shredded.
  • In a bowl, mix the sauce: 1 cup Greek yogurt, 3 tbsp light mayo, 2 tbsp ketchup, 2 tbsp mustard, 8 to 10 finely diced pickle slices, 2 tsp garlic powder, 1 tsp paprika, 1/2 tsp onion powder, 1/2 cup water, salt, and black pepper.
  • Mix the sauce until smooth. Add the water slowly so it does not get too thin. Add 2 to 4 tbsp pickle juice if you want it tangier and more Big Mac-style.
  • To assemble, divide the ingredients into 4 bowls: lettuce first, then crispy potatoes, ground beef, diced onion, tomato, low-fat cheese, diced pickles, and sauce on top.
  • Mix everything together before eating so the sauce coats the beef, potatoes, and lettuce.

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