Crisp romaine forms the base for this loaded bowl, piled high with juicy diced tomatoes, thin-sliced red onion, briny dill pickles, and generous slices of creamy avocado. The seasoned ground beef gets a hard sear in a hot skillet, developing that deep golden crust before it's broken into hearty, craggy chunks packed with smoked paprika and garlic. What really ties the whole bowl together is the special sauce — a smooth, tangy blend of avocado oil mayonnaise, coconut aminos, mustard, and apple cider vinegar that drizzles over everything like a dream. A scatter of toasted sesame seeds adds a little crunch to finish it off. It's a satisfying, veggie-forward dinner built on whole-food ingredients, and it comes together fast enough for a weeknight without skimping on flavor. This one is a genuinely solid pick for an anti-inflammatory way of eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a small bowl, whisk together the avocado oil mayonnaise, coconut aminos, yellow mustard, apple cider vinegar, smoked paprika, garlic powder, and onion powder until smooth. Season with salt and pepper to taste. Set aside.
In a large bowl, combine the ground beef with garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently until the spices are evenly distributed, being careful not to overwork the meat.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
