Potato & Steak Bowls

• portions: 6 servings

Ingrédients

• 4 medium russet potatoes

• 1 tablespoon olive oil

• Salt & Pepper to taste

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 14 strips bacon

• 32oz sirloin steak, thinly sliced

• 1 white onion, thinly sliced

• 8 jalapeños, thinly sliced

• 120g reduced-fat mozzarella, shredded

• 120g reduced-fat cheddar, shredded

• Salt, to taste

Instructions

1. Optional Chipotle Sauce: Blend 300g nonfat Greek yogurt, 50g chipotle in adobo, and 3 minced garlic cloves. Season with salt and pepper. Chill. Alternate chipotle Taco Bell sauce!

2. Peel and cube 4 russet potatoes. Soak in cold water for 30 minutes for crispiness.

3. Drain, dry, and toss potatoes with 1 tbsp olive oil, salt, pepper, garlic powder, and paprika.

4. Air Fry seasoned potatoes at 400°F for 15-20 minutes, shaking halfway, until crispy. (Bake 400 for 40-60m)

5. Bake 14 slices of bacon at 400 for 30 minutes, then chop

6. Heat 1 tbsp olive oil in a skillet. Cook sliced onions and jalapeños until translucent.

7. Add sliced sirloin to skillet with onions and jalapeños. Season with salt and pepper. Cook 5-7 minutes until done.

8. Mix together steak and jalapeño mixture with bacon and cheese.

9. Layer air-fried potatoes, steak mixture, and topping cheese in containers, serve with chipotle sauce.

Nutrition

• Calories: 530