-
- Prep
- 20 min
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- Total
- 45 min
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- Serving
- 4
Burger Bowl
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Ingredients
- 1 large sweet potato, diced
- 15 ml (1 tbsp) olive oil
- 5 ml (1 tsp) garlic salt
- 5 ml (1 tsp) taco seasoning
- 1/2 tbsp olive oil
- 15 ml (1 tbsp) canola oil
- 1 onion, chopped
- 454 g (1 lb) lean ground beef
- Salt and freshly ground pepper to taste
- 2-3 garlic cloves, chopped
- 4 large leaf lettuce leaves
- 250 ml (1 cup) Armstrong Mmmm...Bacon Shredded Cheese
- 1 cucumber, sliced into strips
- 125 ml (1/2 cup) of corn, drained and rinsed
- 12 cherry tomatoes, sliced
- Sriracha mayonnaise
- 1 green onion, sliced lengthwise
Directions
- Preheat the over to 200 ºC (400 ºF).
- Combine the sweet potato cubes, olive oil, garlic salt and taco seasoning, and mix until well blended. Spread evenly on a large greased baking sheet and roast the mix for about 20 to 25 minutes, turning the diced pieces halfway through, or until golden and tender.
- Heat a large pan over medium heat. Add the canola oil, onions, ground beef, salt, pepper and garlic, cook for 5 minutes or until beef is cooked through. Set aside on absorbent paper to remove the excess grease.
- Place a lettuce leaf in the bottom of each bowl and spread the beef over those, then top with all the toppings and mayonnaise.
