Go Back
Big Mac protein bowls recipe card, high-protein lunch nutrition facts

Big Mac Protein Bowl

This Big Mac Protein Bowl packs 52 grams of protein per serving in a 540 calorie meal that actually tastes like the drive-thru classic. Seasoned ground beef, crisp-edged potatoes, and a creamy Greek yogurt sauce layer into five containers that stay fridge-ready for up to 5 days. Big comfort flavor, macros that fit the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Lunch
Cuisine: American
Calories: 540
Ingredients Method

Ingredients
  

Meat:
  • 2 lbs 93/7 ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Potatoes:
  • 1 lb russet potatoes diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of salt and black pepper
Sauce:
  • 3/4 cup plain non-fat greek yogurt
  • 3 tablespoons ketchup
  • 1 1/2 tablespoons mustard
  • 1/2 tablespoons dill pickle juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Pinch of salt and black pepper
Salad:
  • 10 oz bag shredded romaine lettuce
  • 1 1/4 cups shredded cheese
  • 1/2 white onion diced
  • 6 oz cherry tomatoes halved
  • 1/2 cup dill pickles diced
  • Sesame seeds for garnish, optional

Directions
 

  1. Take out a cutting board and a knife.
  2. Dice your potatoes into about ½ inch pieces. Dice your red onion and dill pickles. Halve your cherry tomatoes. Shred your cheese if it's not pre-shredded. Set everything aside for now.
  3. Take out a large skillet and turn a burner to medium heat.
  4. Add your diced potatoes along with the smoked paprika, garlic powder, onion powder and a pinch of salt and pepper. Cook them for 15 to 20 minutes while occasionally moving them around. Cook until they're crisp on the outside and fork-tender inside.
  5. Transfer your potatoes to a bowl and set aside for now.
  6. Add your ground beef to the skillet. Break the meat apart with a spatula and cook for 7 to 9 minutes until fully browned and no longer pink. Drain any excess fat if needed. Then season with Worcestershire sauce, mustard, salt and black pepper. Set aside for now.
  7. Take out a small bowl to prepare your big mac sauce.
  8. Add your Greek yogurt, ketchup, mustard, dill pickle juice, garlic powder, onion powder, smoked paprika and a pinch of salt and pepper. Mix everything together until smooth. Taste and adjust with extra salt, pickle juice or ketchup if you prefer. Set it aside for now.
  9. Let your cooked beef and potatoes cool for 30 to 60 minutes at room temperature. This prevents excess condensation and sogginess once the containers are sealed and refrigerated.
  10. Take out five 35 oz meal prep containers.
  11. Add your shredded romaine lettuce as the base layer in each container.
  12. Top each container with roughly equal portions of your cooked beef, potatoes, shredded cheese, diced red onion, halved cherry tomatoes and diced pickles.
  13. Seal your containers and refrigerate for up to 4 to 5 days. Keep your Greek yogurt sauce in separate small containers and add it to each bowl only when ready to eat to keep the lettuce crisp.
  14. When ready to eat, drizzle the desired amount of sauce over your bowl, toss if desired and serve.