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Loaded Burger Bowl

When I gave up grains, dairy and processed foods a few years ago, I was surprised on what foods I actually missed eating. While I didn’t missed the processed foods, I missed a good juicy burger. And especially today, you can find places that use quality ingredients. But still I know all the sauces are full of sugar and fries high in calories and fat. So why no recreate a burger that I can enjoy throughout the week without feeling guilty?

In my cookbook, I have a BBQ meatball recipe that was inspired by a bun-less burger I tried to make. The problem with that burger was never it’s flavor. It was simply hard to eat… Don’t you feel that way about eating a burger without a bun!?! Completely messy!!!

BBQ Meatballs from Take Back Your Kitchen

A few weeks ago I created another burger with a smashed sweet potato for the bottom bun. Full of flavor once again, it had so many steps to make and was a mess to eat.

Smashed Burger: My inspiration

So I’m learning, that if it’s going to be messy, why not use all those components and make it a salad? Finally, I nailed it! (I’m just realizing I did forget to add the bacon…but clearly I didn’t miss it.)

So enjoy this Loaded Burger Bowl. It will fill you up and help to satisfy that craving without any real guilt. All components can be made during meal prep and complied when you’re ready to eat!

So grab a fork and dig in!

Loaded Burger Bowl Loaded Burger Bowl Print This
Serves: 3 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound lean ground turkey
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon minced garlic
  • 1/2 cup water
  • Balsamic Onions
  • ⅛ yellow onion, julienned
  • 2 tablespoons pure balsamic vinegar
  • Maple Dijon Aioli
  • 3 tablespoons Greek yogurt
  • 2 tablespoons dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 large sweet potato, peeled and chopped
  • 2 tablespoons Sweet Potato Seasoning
  • PRO TIP: Make a batch to have on hand.
  • Sweet Potato Seasoning (from my cookbook: Take Back Your Kitchen)
  • 4 tablespoons paprika
  • 2 tablespoons cinnamon
  • 1 tablespoon chili powder
  • 4 teaspoons garlic salt
  • 6 cups mixed greens, loosely packed
  • cherry tomatoes, halved
  • avocados

Instructions

Components can be made in advance and much of this will all be timed together, but here are some tips:

  • Double your batch of sweet potatoes and add them to one of my power bowls.
  • Chop all of the components first. Then getting each component baking, simmering and cooking.
  • Place all of your spices in a small bowl first so you can just add when ready.
  • Make the aioli when you’re ready to eat.
  1. Heat your oven to 400 degrees.
  2. Peel the sweet potato and chop into ¼ inch pieces.  Toss on a rimmed sheet pan and drizzle with avocado oil and Sweet Potato Seasoning.
  3. Bake for 30 minutes, tossing halfway through.
  4. Thinly slice, or julienned, ⅛ of the onion.  Place in a skillet on medium-low and add the balsamic and onion slices. Cover and simmer for 10 minutes.
  5. Place the ground turkey in a large skillet pan on medium-high heat. Cook and drain. Add the spices, water, and garlic and continue to bring all the flavors together.
  6. Whisk the aioli ingredients in a small bowl.
  7. When you’re ready, compile your salad. Each salad has about 2 cups of loosely packed mixed greens, a few cherry tomatoes, and ½ a small avocado.
  8. Store components in meal prep containers so it’s ready for your lunch the next day!

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