Healthy Big Mac Casserole
These healthy burger bowls are a big mac salad dupe. Filled with whole food ingredients and a delicious special sauce, this healthy big mac bowls are gluten and dairy free. Perfect for meal prep or family dinner, you'll love this delicious burger bowl recipe!**The cheese sauce needs to be made ahead by at least a couple of hours!
Servings 4 servings
Equipment
- cutting board
- knife
Ingredients
Dairy Free Cheese Sauce*
- 1 cup full fat coconut milk
- ½ tablespoon garlic infused olive oil**
- 3 tablespoon nutritional yeast
- ½ tsp salt
- 1 tablespoon lemon juice
- 3 tablespoon tapioca starch
- ⅓ cup water
Bowls
- 1.5-2 lbs golden or russet potatoes chopped into 1 inch cubes
- 3 tablespoon olive oil
- 1 teaspoon salt divided
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 lbs ground beef
- 1 fennel or onion diced
- ½ teaspoon garlic powder omit for low FODMAP
- ½ teaspoon onion powder omit for low FODMAP
Special Sauce
- ½ cup yogurt of choice
- 1 tablespoon tomato paste
- 2 teaspoon mustard
- 1 teaspoon rice vinegar
- ½ teaspoon paprika
- ¼ teaspoon salt
Toppings
- onion
- tomato
- shredded romaine lettuce
- pickles
- avocado
Instructions
Dairy Free Cheese Sauce
- Combine the coconut milk, olive oil, nutritional yeast, salt, and lemon juice together in a saucepan and whisk to combine over medium heat.
- Whisk together the water and tapioca starch in a measuring cup. Pour this into the saucepan with the other ingredients, whisking often, until the cheese thickens. It will take a few minutes too start noticing thickening and another 5+ minutes to reach the end consistency.
- You'll know the cheese is done because it starts to pull away from the side of the pan. It should drip off a spatula like a pot of melted cheese would.
- Remove the cheese from the heat and transfer to a heat safe, glass container. Let cool at room temperature for 15-30 minutes before using. If not using right away, add the lid and transfer to the fridge.
Casserole
- Preheat oven to 425F.
- Chop potatoes and toss with 2 tablespoon olive oil, ½ teaspoon salt, turmeric, and paprika.
- Pour potatoes into a casserole dish (this can be a 9x9 dish or 9x13 style dish).
- Bake for about 45 minutes, until golden brown and done.
- While potatoes cook, heat the other tablespoon of olive in a large skillet over medium heat. Add the fennel or onion and sauté for 3-5 minutes, until soft.
- Add the ground beef and brown.
- When the potatoes are done, spread the beef mixture evenly over them then top with the cheese sauce. The sauce can get sticky, just do your best to spread evenly over the mixture. If using regular cheese, sprinkle evenly over the top of the casserole.
- Add the dish back to the oven and cook until cheese is melted and bubbly. About 5-10 minutes. Make the sauce during this time.
Special Sauce
- Mix all ingredients for the sauce together until smooth.
Assembly
- When casserole is done, top with chopped tomatoes, lettuce, pickles. Drizzle sauce overtop or serve on the side.
- I love serving this casserole over extra lettuce.
Notes
* Or feel free to use your favorite cheddar cheese (dairy free or not!)
**If you can't access garlic olive oil, you can use regular olive oil and ¼ teaspoon garlic powder.