Big Mac Potato Bowls

Begin by preparing the meat seasoning. In a small bowl, combine diced onions, garlic powder, paprika, salt, and pepper. Mix well to create a uniform blend.

Next, prepare the healthy Big Mac sauce. In another bowl, whisk together plain Greek yogurt, light mayo, paprika, garlic powder, onion powder, and zero cow sweet relish until smooth.

Cook the beef according to your preference, either grilling, pan-frying, or baking. Set aside once cooked.

Wash and peel the white potatoes, then cut them into large chunks. Boil the potatoes in salted water until they are tender, about 15-20 minutes. Drain the potatoes and set them aside.

Prepare the pico de gallo according to your recipe or use store-bought. Set aside.

To assemble the Big Mac potato bowls, divide the cooked potatoes among six meal prep containers.

Add a portion of the cooked beef on top of the potatoes in each container.

Spoon the healthy Big Mac sauce over the beef, followed by a spoonful of pico de gallo.

Sprinkle shredded fat-free cheddar cheese over the top of each bowl.

Season with additional paprika, garlic powder, or onion powder if desired.

Refrigerate the bowls for up to 3-4 days. To reheat, microwave for 3-4 minutes or until the potatoes and beef are warmed through.

If freezing, microwave for 3 minutes, stir, and then check every 30 seconds to establish your own reheating time based on your microwave's settings.