Red Meat Allergy Friendly Paleo Balsamic-Rosemary Beef Burger Bowls with Special Sauce
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Learn more →Ingredients
4 servings
For the bowls
- 1 large sweet potato (about 12 oz), peeled and cut into ½-inch cubes
- 2 tbsp avocado oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the patties
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 2 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
For the special sauce
- ½ cup mayonnaise
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- ½ tsp smoked paprika
- ¼ tsp salt
For assembling
- 6 cups romaine lettuce, roughly chopped
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ½ cup dill pickle slices
- 1 avocado, sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the avocado oil, 1/4 tsp of the salt, and 1/8 tsp of the black pepper on a baking sheet, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
- 2
While the sweet potatoes roast, make the special sauce. In a small bowl, whisk together the mayonnaise, tomato paste, apple cider vinegar, coconut aminos, smoked paprika, and 1/4 tsp salt until smooth. Refrigerate until ready to serve.
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