Deconstructed big mac bowls - the meal prep manual

Step 1

Preheat your oven to 450°F.

Step 2

Wash each of your potatoes thoroughly.  Cut them into a medium sized dice.

Step 3

Add the potatoes to a large bowl and drizzle 1 Tbsp of olive oil over the potatoes.  Sprinkle with salt and pepper to your liking. Toss the potatoes to coat and spread onto a sheet pan.

Step 4

Roast for 10-12 minutes and then toss them around and cook an additional 10-12 minutes or until desired doneness is achieved.

Step 5

Cut your onion into a small dice.

Step 6

Heat a large skillet over medium high heat. Add 2 tsp of oil and your diced onion. Cook the onion until it has developed a good amount of browning. We want to bring out the natural sweetness so take it past the point where it is translucent and it has a deep brown color. Adding a bit of water can help speed up this process.

Step 7

Once the onion has browned, make room in the center of your skillet and add your ground beef. Use a bit more oil if necessary.

Step 8

Cook the beef until it has browned and season with salt and pepper to taste.

Step 9

Heat 1 tsp of oil over medium heat. Add in the cabbage, 1 tsp garlic powder, and salt to taste.

Step 10

Cook for about 3-4 minutes. You can add a bit of water to create steam and help it cook faster.

Step 11

Add all of the ingredients to a bowl and stir to mix. Divide the sauce into small., separate containers to store.

Step 12

This recipe makes 5 servings. Divide your hamburger, potatoes, and cabbage evenly between your 5 containers. Top the hamburger with a bit of shredded cheese and a few pickle chips. Each container gets 1 ramekin of the mac sauce.