Juicy balsamic-and-rosemary beef patties get seared until deeply browned, then broken into hearty pieces over a big bowl of crisp romaine, caramelized roasted sweet potato, cherry tomatoes, red onion, and crunchy dill pickles. The special sauce whisks together tangy tomato paste, apple cider vinegar, coconut aminos, and smoked paprika into something rich and craveable that ties every bite together. Sliced avocado adds a cool, buttery finish if you want it, and the whole thing comes together as a satisfying, produce-packed dinner with real steakhouse flavor. It's built entirely from whole-food ingredients — seared meat, roasted veg, fresh herbs — with nothing processed weighing it down, making it a genuinely solid pick for a Whole30 kitchen. Simple technique, big payoff: sear, roast, toss, drizzle, done.
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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.
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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