High Protein Fiesta Beef Bowl

Ingredients

• 1600 g russet potatoes(600g)
• 21 teaspoon garlic powder(3g)
• 31 teaspoon smoked paprika(2g)
• 40.5 teaspoon salt(3g)
• 50.25 teaspoon black pepper(1g)
• 62 second spray olive oil spray(2g)
• 7680 g lean ground beef(680g)
• 81 small onion(70g)
• 928 g low-sodium taco seasoning(28g)
• 1060 ml beef bone broth(60g)
• 110.5 cup fresh guacamole(120g)
• 120.5 cup pico de gallo(120g)
• 1330 g pickled jalapeños(30g)
• 140.5 cup non-fat Greek yogurt(113g)
• 151 piece chipotle pepper in adobo(15g)
• 161 teaspoon adobo sauce(5g)
• 170.5 piece roasted red bell pepper(60g)
• 181.5 tablespoon lime juice(23g)
• 190.5 teaspoon honey(3.5g)
• 2010 g fresh cilantro(10g)

Instructions

1. 1Preheat air fryer to 390°F (200°C).
2. 2Cube the russet potatoes and toss with garlic powder, smoked paprika, salt, pepper, and a light spray of olive oil.
3. 3Place potatoes in the air fryer basket and cook for 20 minutes, shaking halfway through, until golden and crispy.
4. 4While potatoes cook, dice the onion.
5. 5Heat a skillet over medium heat and add the diced onion. Sauté until golden brown.
6. 6Add the lean ground beef to the skillet and cook until browned.
7. 7Stir in the taco seasoning and beef bone broth. Cook until the beef is fully cooked and the liquid is mostly absorbed.
8. 8For the fiesta sauce, combine Greek yogurt, chipotle pepper in adobo, adobo sauce, roasted red bell pepper, lime juice, honey, cilantro, and a pinch of salt in a blender. Blend until smooth.
9. 9Divide the crispy potatoes and seasoned beef among four bowls.
10. 10Top each bowl with guacamole, pico de gallo, pickled jalapeños (if using), and a generous drizzle of fiesta sauce.
11. 11Serve immediately or store in meal prep containers for later.