Power Bowl
Power Bowl
Ingredients: Makes 5 servings
1 lb extra lean ground beef
½ onion, chopped
1 tbsp minced garlic
3 (12 oz) bags shaved Brussels sprouts
3 large sweet potatoes (about 900 g), cubed with skin on
Olive oil spray
Salt and pepper to taste
1 tbsp cumin
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp Knorr low sodium seasoning (optional)
Garnish: Primal Kitchen Special Sauce (for drizzle)
Green onions, sliced
Instructions:
Prep
If meal prepping, divide the shaved Brussels sprouts and cubed sweet potatoes into 5 equal portions (about 210 g Brussels sprouts and 175 g raw cubed sweet potato per serving).
If cooking a single bowl, use these amounts as a guide per serving.
Cook the Sweet Potatoes
Place sweet potatoes in the air fryer. Spray with olive oil and season with salt and pepper.
Air fry at about 325°F for ~10 minutes, shaking halfway through, until softened.
Cook the Brussels Sprouts
Add Brussels sprouts to the air fryer. Spray generously with olive oil and season with salt and pepper.
Continue air frying until browned and crispy to your liking, checking every ~2 minutes to prevent burning.
For reference, I did a total cook time of about 20–25 minutes produces extra crispy sprouts. For additional crispness, I increase the temperature to 350°F for the final 2–3 minutes.
**Air fryer models vary widely, so adjust temperature and time as needed. Increase heat for more browning and crisp edges, or cook longer at a lower temperature for more tenderness.
Cook the Beef
Over medium high heat, spray a large pan with olive oil. Add onion and garlic and sauté until softened.
Add ground beef and season with cumin, paprika, garlic powder, onion powder, and Knorr seasoning.
Cook until browned and fully cooked. Divide into 5 portions if meal prepping.
Assemble
Add sweet potatoes and Brussels sprouts as the base. Top with ground beef.
Drizzle with sauce and garnish with green onions.
Macros: 434 kcal, 30 g/protein, 54 g/carbs, 14 g/fat, 13 g/fiber
