High-Protein Garlic Butter Beef & Potato Bowl

• 1 pound - lean ground beef
• 1 tablespoon - olive oil
• 1 tablespoon - butter
• 1 tablespoon - low-sodium soy sauce
• 1 tablespoon - Worcestershire sauce
• 1 tablespoon - garlic
• 1 teaspoon - smoked paprika
• 1 teaspoon - onion powder
• 1 teaspoon - garlic powder
• ⅛  - Salt & pepper
• 2  - russet potatoes
• 1 tablespoon - olive oil
• ½ teaspoon - garlic powder
• ½ teaspoon - paprika
• ½ teaspoon - salt
• ⅛  - Creamy Herb Drizzle
• ½ cup - non-fat Greek yogurt
• 1 tablespoon - light mayo
• 1 tablespoon - lemon juice
• 1 teaspoon - garlic powder
• 1 teaspoon - dried dill or parsley
• 1 tablespoon - green onions
• ⅛  - Salt
• ⅛  - Garnish
• 1 tablespoon - green onions
• 1 tablespoon - Parmesan cheese

Instructions

1. Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, garlic powder, paprika, and salt. Roast for 20–25 minutes until golden and crispy, flipping halfway.
2. In a skillet over medium heat, add olive oil and optional butter. Sauté minced garlic for 30 seconds, then add ground beef.
3. Cook until browned, then stir in soy sauce, Worcestershire, smoked paprika, onion powder, garlic powder, salt, and pepper.
4. Simmer for 2–3 minutes to absorb flavor, then remove from heat.
5. In a bowl, whisk together Greek yogurt, light mayo, lemon juice, garlic powder, dill, green onions, and salt for the herb drizzle.
6. To assemble, divide roasted potatoes and beef mixture into bowls. Drizzle with the creamy herb sauce.
7. Top with green onions and Parmesan if desired. Serve warm.