Crisp romaine forms the base for this loaded bowl, piled high with juicy diced tomatoes, sharp red onion, briny dill pickles, and buttery avocado slices. The real star is the special sauce — a tangy, smoky blend of avocado oil mayonnaise, coconut aminos, mustard, and apple cider vinegar that ties every bite together with bold, savory flavor. A scatter of toasted sesame seeds adds a nutty crunch on top, making each bowl feel layered and satisfying rather than just a pile of veggies. It comes together fast in one skillet and one big bowl, so cleanup stays simple too. This one's a great fit for a vegetarian table, with plenty of texture and flavor to keep it from feeling like an afterthought.
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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.
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