Bacon Big Mac Bowls

Brown the ground beef in a skillet, breaking it up, and cook until the internal temperature reaches 160°F.

If using rice, place 150 g raw jasmine rice in a rice cooker with about 1¼ cups water and cook according to the cooker’s instructions.

Chop the 10 slices of beef bacon and the red onion, then add them to the skillet and cook until the bacon is crisp and the onion is soft.

Prepare the Big Mac sauce by mixing 300 g plain Greek yogurt, 70 g ketchup, 35 g mustard, 35 g pickle juice, and 4 g garlic powder until smooth.

Add the cooked bacon‑onion mixture, cooked rice (if using), 16 oz diced tomatoes, 250 g chopped pickles, and the 7 slices of American cheese to the skillet with the beef; stir on low heat until the cheese melts and everything is hot.

Turn off the heat and stir in the prepared Big Mac sauce until the mixture is evenly coated.

Divide the mixture into 7 equal meal‑prep containers.