Description
These Paleo Burger Bowls with Fries are a wholesome, satisfying meal perfect for those following a Whole30 or paleo lifestyle. Featuring crispy roasted potato fries, savory grass-fed ground beef, crispy bacon, and fresh vibrant vegetables, this dish combines bold flavors with balanced nutrition. A homemade paleo-friendly sauce ties all the elements together, making it ideal for a hearty lunch or dinner.
Ingredients
Scale
Fries
- 2 large Russet potatoes, sliced into fries
- 1 tablespoon avocado oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon nutritional yeast (optional)
Paleo Sauce
- 1/3 cup paleo mayo (homemade or purchased)
- 1 tablespoon Dijon mustard
- 3 tablespoons ketchup
- 1 tablespoon dill pickle relish (or chopped dill pickles)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Meat and Toppings
- 6 slices paleo-friendly bacon (no sugar added for Whole30)
- 1 lb ground beef (80% lean grass-fed beef)
- 1/2 teaspoon sea salt (or to taste)
- Large pinch black pepper (or to taste)
- 1/2 teaspoon garlic powder
- 4 cups greens of choice (such as lettuce, spinach, or kale)
- 1 cup cherry tomatoes, halved or sliced
- 1 medium purple onion, thinly sliced
- Sliced dill pickles (no sugar added for Whole30)
- 1 large avocado or two small avocados, sliced
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Prepare and Roast Fries: Toss the sliced Russet potatoes with avocado oil, sea salt, black pepper, garlic powder, and optionally nutritional yeast for added flavor. Spread them evenly on one baking sheet and roast in the preheated oven for about 30 minutes or until they are crispy and golden brown, flipping halfway through for even cooking.
- Bake Bacon: On the second baking sheet, arrange the paleo-friendly bacon slices in a single layer. Bake in the oven for 16-20 minutes until the bacon is crispy. Remove and drain on paper towels to remove excess fat.
- Cook the Ground Beef: While the fries and bacon are roasting, heat a skillet over medium-high heat. Add the ground beef seasoned with sea salt, black pepper, and garlic powder. Cook until browned and fully cooked through, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
- Mix Paleo Sauce: In a small bowl, combine paleo mayo, Dijon mustard, ketchup, dill pickle relish, garlic powder, and onion powder. Mix well until smooth and set aside.
- Assemble the Burger Bowls: Divide the greens evenly into four bowls. Add the cooked ground beef, bacon slices, and roasted fries on top. Garnish with cherry tomatoes, thinly sliced purple onion, sliced dill pickles, and avocado slices. Drizzle each bowl with the paleo sauce to taste.
Notes
- For crispier fries, soak sliced potatoes in cold water for 30 minutes before baking and pat dry thoroughly.
- Adjust seasoning in the ground beef according to taste preferences.
- The paleo mayo can be homemade using avocado oil mayonnaise recipes or purchased from stores that offer paleo-compliant brands.
- To keep the recipe Whole30-compliant, ensure that ketchup and pickles have no added sugars.
- Feel free to swap Russet potatoes for sweet potatoes if preferred, adjusting roasting time accordingly.
