Salad Ingredients:
4 Servings:
Burger Meat:
- 1.5 lb beef
- (I used Force of Nature Ancestral Blend: ground beef, liver & heart – iron rich, and tastes no different!)
- 3 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Sweet Potatoes:
- 2 small sweet potatoes, diced
- 1 tablespoon avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Caramelized Onions:
- 1 yellow onion thinly sliced
- 1 teaspoon avocado oil
Cabbage Slaw:
- 1/2 purple cabbage thinly slice & chopped
- Lime juice from 1/2 lime
- 1/2 teaspoon salt
For the Salad:
- Lettuce, chopped (bag of shredded lettuce is fine too)
- Diced tomatoes
- Not my fav, but most people like them with their burgers!
- ½ cup pickles, diced
- I used Grillo’s Pickles
Dressing Ingredients:
- ¼ cup mayo
- 2 tablespoon ketchup
- 1 tablespoon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon onion powder
- Dash of salt
*Adapted from recipesbyaria.com
Instructions
- Preheat the oven to 400°F
- Dice the sweet potatoes, then place them in a large bowl.
- Toss the sweet potatoes with avocado oil, garlic powder, onion powder, and salt.
- Spread the sweet potatoes evenly on a lined parchment paper.
- Bake for 30-40 minutes, stirring halfway through for even cooking.
- While the sweet potatoes bake, heat a large skillet over medium-high heat.
- Add the 1 teaspoon avocado oil & thinly sliced yellow onions (stir throughout the rest of the recipe).
- In a medium bowl add Cabbage Slaw ingredients and stir together – let sit on counter until you serve the salad.
- Heat a large pan on medium/high. Add the ground beef and cook until browned, about 10 minutes.
- Stir in Worcestershire sauce, garlic powder, onion powder, and salt. Mix well.
- Once both the meat and sweet potatoes are cooked, assemble the bowls.
- Layer shredded lettuce, sweet potatoes, seasoned beef, caramelized onions, diced tomatoes, and pickles.
- Drizzle with the special sauce and enjoy!