Burger Bowl with Sweet Potatoes
by Erica Nkansah


1 16 oz Pederson’s Farms grass- fed Organic Ground Beef
1 10 oz package of Pederson’s Farms No Sugar Hickory Smoked Uncured Bacon (cooked and crumbled)
1/2 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper

Burger Sauce:
1/3 cup Whole30 compliant mayo
1 tbsp Whole30 compliant ketchup
1 tbsp Whole30 compliant pickles (chopped)
1 tsp minced garlic
1 tsp coconut aminos
Optional: 1/2 tsp Whole30 compliant sriracha

Additional Toppings:
-Chopped lettuce
-1 large Japanese sweet potato (peeled, diced and cooked in a skillet with 1 tbsp of ghee on medium heat for 20 minutes) you can use regular sweet potatoes if you can’t find Japanese sweet potatoes.
-Marinated onions
-Diced Tomatoes
-Sliced jalapeños
-Any other topping you like in a burger, it’s by preference.


1. Heat 2 tsp of olive oil in a medium skillet on medium heat, when hot add the ground beef and crumble. Season with garlic powder, onion powder, black pepper, and paprika. Cook for 5 minutes. Use a spatula to mix and crumble.

2. In a small mixing bowl add together the Mayo, ketchup, minced garlic, pickles, and coconut aminos.

3. Place lettuce in a large salad bowl, top with burger meat, bacon, and additional toppings. Drizzle with burger sauce and enjoy. Makes 2 large burger bowls. 

Drop element here!

Check out Erica's other recipes from her Prep Rally!