Winter burger bowl
All summer long I was seeing burger bowl recipes. I thought I’d winterize and warm it up a bit with all my favorite things.
This gluten-free, dairy-free, high protein, whole 30, faster way and paleo approved dish is one of my go-to dinners and it is DEEEEELICIOUS!
Veganize it: swap the burger for sautéed shiitake mushrooms or roasted eggplant.
XO, km
THE DISH:
winter burger bowl | serves 2
THE STUFF:
3 small sweet potatoes
1/3 cup, maybe more, coconut milk
Kosher S+P
3 large shallots
EVOO
1/3 pound ground beef (or turkey or chicken)
3 cups spinach
THE HOW-TO:
Mashed sweet potatoes: Peel and cube sweet potatoes. Add to a pot and cover by an inch with cold water and big pinch of salt. Bring to a boil, reduce heat and simmer until potatoes are fork tender. Drain and return sweet potatoes to the pot. Mash and add coconut milk, salt and pepper to taste.
Caramelized shallots: peel and halve shallots and then slice. Add to a skillet over medium heat with EVOO and S+P. Sauté, stirring occasionally, until dark golden brown and caramelized, about 15 minutes.
Form mini burgers and season with S+P. Fry in the skillet you made your shallots in for extra flavor. Over medium-high heat, about 3 minutes per side.
Sauté the spinach in just a tough of EVOO over medium high heat in a skillet.
Build a bowl: sweet potato mash + spinach + burgers + caramelized shallots. I like a dollop of mayo or aioli on mine.