Ingredients:

  • 2 Large Sweet Potatoes (cubed into ½ inch pieces)
  • 2 tbsp Avocado Oil
  • 1 tsp Garlic Powder
  • 0.5 tsp Smoked Paprika
  • 1.5 tsp Sea Salt (divided)
  • 1.25 lbs Ground Beef (90/10 lean-to-fat ratio)
  • 1 tsp Onion Powder
  • 0.5 tsp Cracked Black Pepper
  • 1 tsp Worcestershire Sauce
  • 0.33 cup Avocado Oil Mayonnaise
  • 1 tbsp Yellow Mustard
  • 1 tbsp Finely Minced Dill Pickles
  • 1 tsp Smoked Paprika
  • 1 tsp Honey
  • 4 cups Chopped Romaine Lettuce
  • 1 cup Cherry Tomatoes (halved)
  • 0.5 Red Onion (thinly sliced)
  • 1 Large Avocado (sliced)
  • 4 Dill Pickle Spears

Instructions:

  1. Preheat and Prep. Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Note: Parchment is vital to prevent sticking.
  2. Season the Potatoes. Toss cubed sweet potatoes with 2 tablespoons avocado oil, garlic powder, 0.5 tsp smoked paprika, and 0.5 tsp salt.
  3. Roast for Crunch. Spread the potatoes in a single layer without overcrowding. Bake 20-25 minutes until edges are caramelized and mahogany brown.
  4. Whisk the Sauce. In a small bowl, combine the mayonnaise, mustard, minced pickles, 1 tsp smoked paprika, and honey. Note: Minced pickles add essential texture to the sauce.
  5. Prep the Beef. Heat your cast iron skillet over high heat. Mix ground beef with onion powder, remaining salt, pepper, and Worcestershire sauce.
  6. The Smash. Form beef into balls and smash them into the hot pan using a sturdy spatula. Note: This creates the savory crust.
  7. Cook to Temp. Sear the beef until deeply browned and internal temperature reaches 160°F.
  8. Build the Base. Layer 1 cup of romaine lettuce into each of the four bowls.
  9. Add the Hot Elements. Divide the roasted sweet potatoes and seared beef evenly among the bowls.
  10. Garnish and Serve. Top with cherry tomatoes, red onion, avocado slices, and pickle spears, then drizzle with the special sauce. The smash happens quickly, so don't walk away from the stove. You want that intense sizzle to last just long enough to create the crust without drying out the center of the meat.