Beef – Recipe Coast

Ground Beef & Sweet Potato Burger Bowl

admin — Fri, 21 Aug 2026 16:38:11 +0000

This ground beef and sweet potato burger bowl is high-protein, meal-prep friendly, and tastes just like your favorite burger — no bun needed.

At A Glance

Ready In: 40 minutes
Serves: 4
Diet: High-Protein, Gluten-Free (check your Worcestershire sauce and pickles)
Nutrition Highlights: High in protein, good source of fiber and vitamin A
Main Ingredients: Ground beef mince, sweet potato, lettuce, cheese, burger sauce ingredients
Flavor Profile: Savory, tangy and a little smoky — basically a cheeseburger in bowl form.
Meal-Prep Friendly: All components keep 3–4 days in the fridge; reheat the beef and sweet potato before assembling
Best Served With: Extra pickles on the side, or over a scoop of rice if you want something heartier

This ground beef and sweet potato burger bowl gives you everything you love about a burger — juicy, well-seasoned beef mince, melty cheese, crunchy lettuce and pickles, and a tangy burger sauce — without needing a bun or a plate of fries.

Swapping in roasted sweet potato instead of the usual white potato or chips I see in burger bowls makes this version a little more nutritious while still feeling properly satisfying, and with around 1 pound (500 grams) of lean beef mince spread across four bowls, it’s a genuinely high-protein dinner.

What I love most about this one is how well it holds up to meal prep: the sweet potatoes, sauce and beef can all be made ahead and just reheated when you’re ready to eat, so it’s an easy one to have on rotation for busy weeknights. It’s the kind of bowl where everyone can build their own, adding as much cheese, onion, or sauce as they like, which makes it a good one for fussier eaters too. Once you’ve made the burger sauce, you’ll probably want to keep a jar of it in the fridge for everything else.

You might also like these ground beef recipes: Big Mac salad, Mexican ground beef casserole, beef bulgogi bowl, ground beef stroganoff, ground beef dinner recipes, or ground beef meal prep ideas.

What You’ll Need

Here is what you’ll need for this ground beef and sweet potato burger bowl recipe. Find the full measurements in the recipe card below.

For the sweet potatoes

Sweet potato — peeled and cut into cubes so it roasts quickly and evenly. White potato works too if that’s what you have, though sweet potato adds extra fiber and vitamin A.
Olive oil, salt, garlic powder and smoked paprika — the paprika is what gives the potatoes that slightly smoky, savory edge.

For the burger sauce

Light mayo and low-fat Greek yogurt — the yogurt lightens up the sauce while keeping it creamy and adds a bit of extra protein.
Ketchup (or tomato sauce, as we call it in Oz) and yellow mustard or Dijon — for that classic tang.
Sriracha — for a little heat. Leave it out or use less if you’re serving kids.
Pickle brine — don’t skip this one. It’s the ingredient that makes the sauce taste like a proper burger sauce rather than just mayo with ketchup stirred in.

For the ground beef

Lean ground beef mince — look for a leaner mince if you want to keep this lighter, though a slightly fattier mince will give you more flavor.
Olive oil, salt, garlic powder, onion powder and Worcestershire sauce — this combination is what really makes the beef taste like a burger patty rather than plain taco meat.

For the toppings

Red onion, cherry tomatoes, pickles, grated cheese (cheddar is great here) and shredded lettuce — Cos or Gem lettuce holds up well and keeps a good crunch. Swap in whatever crunchy salad veg you have on hand.

How To Make Ground Beef & Sweet Potato Burger Bowl

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this burger bowl.

Preheat your air fryer or oven to 200°C (400°F).
Toss the sweet potato cubes with olive oil, salt, garlic powder, and smoked paprika. Air fry in a single layer for 20 minutes, or roast on a flat tray for 25 minutes, until tender and lightly caramelized at the edges.
While the sweet potato cooks, whisk together the mayo, yogurt, ketchup, mustard, Sriracha and pickle brine in a small bowl until smooth. This can be made well ahead of time.
Heat a skillet over medium-high heat with the oil, then add the beef mince. Break it apart with a spatula and cook for 3–4 minutes, until it changes color and starts releasing its juices.
Add the salt, garlic powder, onion powder and Worcestershire sauce, then keep cooking until the liquid has mostly evaporated and the beef starts to brown and crisp up a little.
While the beef cooks, prep your toppings — grate the cheese, slice the tomatoes, chop the onion and pickles, and shred the lettuce.
Assemble the bowls: start with lettuce, then add the sweet potato, a generous scoop of beef, cheese, red onion, cherry tomatoes, and pickles. Drizzle generously with burger sauce and serve straight away.

Watch The Video

Recipe Tips

Get the beef nice and browned. Letting the liquid cook off properly before you stop stirring is what gives the beef those crispy, caramelized edges — that’s a big part of what makes this taste like a burger.
Make the sauce in bulk. It keeps well in the fridge for about a week and is genuinely good on almost anything — wraps, other salads, roasted veg. A squeeze bottle makes it much easier to drizzle evenly over the bowls.
Swap the protein. Ground turkey or chicken both work well here if you want a leaner option — just add a splash more Worcestershire sauce since leaner mince has less natural flavor.
Storage: Store the beef, sweet potato, sauce and chopped toppings separately in airtight containers in the fridge for up to 4 days.
Make-ahead: All four components — sweet potato, beef, sauce and chopped toppings — can be prepped up to 3 days in advance. Reheat the beef and sweet potato before assembling; keep the lettuce and other fresh toppings cold until serving.

Serving Suggestions

These bowls are a complete meal on their own, but if you’re feeding hungry teenagers or want to stretch it further, a scoop of rice or cauliflower rice underneath the lettuce works really well. A side of extra pickles or a simple cucumber salad is a nice way to round it out, and if you want to lean even further into the burger theme, toasted brioche croutons scattered on top add a fun bit of crunch.

If you’ve tried this ground beef & sweet potato burger bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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All the flavor of a good burger without the bun — ground beef, crispy roasted sweet potato, pickles and a tangy burger sauce, all in one high-protein bowl. Find step-by-step photos and more recipe tips above.

Preheat the air fryer or oven to 200°C (400°F).
Toss the sweet potato cubes in the olive oil, salt, garlic powder and smoked paprika. For the air fryer, spread in a single layer and cook for 20 minutes. For the oven, scatter in one layer on a flat baking tray, without overcrowding, and roast for 25 minutes.
Combine the sauce ingredients in a bowl and whisk until smooth. Set aside — this can be done well ahead of time.
Heat a skillet over medium-high heat and add the oil and beef mince. Break it apart with a spatula and cook until the meat changes colour and starts to release its juices, about 3–4 minutes. Add the salt, garlic powder, onion powder and Worcestershire sauce, and stir to combine.
Keep cooking until the liquid has almost completely evaporated and the beef starts to brown and crisp at the edges.
While the meat cooks, prepare the remaining toppings: grate the cheese, and cut up the cherry tomatoes, onion, pickles and lettuce.
Assemble the bowls with lettuce, sweet potato, a generous amount of beef, a little cheese, onion, cherry tomatoes and pickles. Drizzle with a tablespoon or two of burger sauce (a squeeze bottle makes this easier) and serve.

Important Ingredient Tips: Don’t skip the pickle brine in the sauce — it’s what gives it that distinct, tangy burger-sauce flavour rather than tasting like plain mayo and ketchup.
Key Recipe Tips: Let the beef cook until the liquid has fully evaporated for the best browning and flavour. Make a double batch of the sauce, since it keeps well and is good on almost everything.
Storage Tips: Store the beef, sweet potato, sauce and chopped toppings separately in airtight containers in the fridge for up to 4 days.
Make-Ahead Tips: All components can be prepped up to 3 days ahead. Reheat the beef and sweet potato just before assembling; keep fresh toppings cold until serving.
FAQs:
Can I use white potato instead of sweet potato? Yes, regular or baby potatoes work well if you prefer — roast them the same way, adjusting time slightly depending on size.
Is this recipe gluten-free? It can be — just double-check your Worcestershire sauce and pickles, as some brands contain gluten.
Can I make this dairy-free? Yes, leave off the cheese or use a dairy-free alternative, and swap the Greek yogurt in the sauce for a dairy-free yogurt or extra mayo.
What’s the best way to reheat the leftovers? Reheat the beef and sweet potato in a skillet or the microwave until warmed through, then assemble the bowl with fresh, cold toppings.

Keywords: ground beef sweet potato, burger bowl, cheeseburger bowl, ground beef bowl, high-protein dinner

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Mongolian Ground Beef Noodles

admin — Mon, 17 Aug 2026 16:31:21 +0000

This Mongolian ground beef noodles recipe is sticky, saucy, and ready in 30 minutes — lean ground beef, crisp green beans, and thick egg noodles in a glossy garlic-ginger sauce. High in protein and better than takeout.

At A Glance

Ready In: 30 minutes (15 min prep, 20 min cooking)
Serves: 4-5
Diet: High-Protein, Dairy-Free, Nut-Free
Nutrition Highlights: Over 30 grams protein per serving, made with lean ground beef
Main Ingredients: Lean ground beef, thick egg noodles, green beans, garlic, ginger, soy sauce, brown sugar, green onions
Flavor Profile: Savory-salty-sweet, garlicky and gingery, glossy sticky sauce with a hit of chili on top
Meal-Prep Friendly: Keeps well in the fridge for 3-4 days, though best fresh (noodles soften on reheating)
Best Served With: A simple cucumber salad or steamed greens on the side, if you need extras.

This is my ground beef take on the Mongolian beef — same sticky, savory-sweet sauce, but built around lean ground beef instead of sliced steak, so it’s faster, cheaper, and a genuinely easy, high-protein weeknight dinner.

The sauce is where all the magic happens: garlic, ginger, soy sauce, and brown sugar reduce down into something glossy and clingy that coats every strand of noodle. I add green beans straight into the same pan, so you get a vegetable in without dirtying another dish.

My family asks for this in the regular dinner rotation now, and it reheats for lunch the next day just fine.

You might also like these recipes: Mongolian chicken (paleo-friendly), beef bulgogi bowl, shrimp lo mein, ground chicken stir fry, honey soy ground & rice bowls, or 45+ ground beef dinner ideas.

What You’ll Need

Here is what you’ll need for this Mongolian ground beef noodles recipe. Find the full measurements in the recipe card below.

Lean ground beef (5% fat) — keeps this lighter than a traditional sliced-beef version while still delivering serious protein. Ground turkey or chicken work as a swap, though cooking time will shorten slightly.
Garlic and fresh ginger — the aromatic backbone of the sauce. Don’t skip fresh ginger here; it makes a noticeable difference over the dried/powdered version.
Green onions — whites/lighter greens go in with the aromatics for flavor, greens are saved for garnish and freshness.
Peanut oil — adds a subtle nuttiness that suits the flavor profile, though any neutral oil works. I don’t love olive oil in this, but you can use it.
Light soy sauce — the salty backbone of the sauce. If you want to bring the sodium down, a low-sodium soy sauce swaps in easily without losing flavor.
Brown sugar — balances the salt and gives the sauce its signature sticky-glossy finish. Unlike white sugar, brown sugar gives you that more caramelized sweetness.
Oyster sauce — adds depth and umami. Swap for a vegetarian “oyster” sauce or hoisin if needed.
Sesame oil — a finishing touch for aroma, added at the end rather than for cooking.
Cornstarch (or flour) — thickens the sauce so it clings to the noodles instead of pooling at the bottom of the bowl. I have use both cornstarch and flour in the past, both work well.
Thick egg noodles — hold up well to the sauce and give a satisfying chew. Regular lo mein, udon, rice noodles or even spaghetti work in a pinch.
Green beans — adds crunch, color, and fiber without an extra pan to wash. Feel free to swap with broccoli, bok choy, or shredded cabbage.
Sesame seeds and chili oil/crisp — for serving; the chili crisp adds a nice textured heat if you like things spicy.

How To Make Mongolian Ground Beef Noodles

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make Mongolian ground beef noodles.

Prepare all other ingredients.
Cook the noodles according to packet instructions, but slightly under — you want them just al dente since they’ll cook a touch more once tossed in the sauce. Drain and rinse under cold water to stop the cooking. If prepping ahead, toss with a drizzle of oil to prevent sticking.
Whisk together the soy sauce, brown sugar, water, oyster sauce, and sesame oil (this can be done ahead of time).

Heat a large skillet or wok over medium-high heat with a little oil. Add the ground beef, breaking it up as it cooks, for 4-5 minutes until no longer pink.
Add the green beans directly into the pan with the beef and stir through. Cook for another 2 minutes as the juices reduce.
Push the beef and beans to the side of the pan. Add a touch more oil along with the garlic, ginger, and green onion whites. Stir-fry for 30 seconds until fragrant.
Pour the sauce into the pan and bring to a simmer for 2-3 minutes, letting the sugar dissolve and the flavors meld.
Make a slurry with the cornstarch (or flour) and water, then pour it gradually into the pan, stirring until the sauce thickens and coats everything (about 1 minute). If it looks too dry, loosen with a splash more water.
Add the cooked noodles directly into the pan and toss well to coat everything in the sauce.
Top with green onion greens, sesame seeds, and a drizzle of chili oil or chili crisp. Serve hot.

Watch The Video

Recipe Tips

Don’t overcook the noodles in step one — they’ll finish cooking once tossed with the hot sauce, so slightly underdone is exactly right.
Use lean beef (5% fat) to keep this lighter without sacrificing protein — the sauce still delivers plenty of richness so you won’t miss the extra fat.
Swap the noodles if needed — lo mein, udon, or even spaghetti all work well if thick egg noodles aren’t available.
Add more veg if you like — broccoli, snap peas, or shredded carrots would all work well added alongside the green beans.
Lower the sodium by using a low-sodium soy sauce and cutting the oyster sauce slightly — this brings the sodium down noticeably without touching the flavor balance.
Storage: Keeps in an airtight container in the fridge for 3-4 days. Reheat gently in a pan or microwave with a splash of water to loosen the sauce.
Freezing: Not recommended once assembled, as the noodles go soft and mushy on thawing. If you want to prep ahead, freeze the cooked beef and sauce separately and cook fresh noodles when ready to serve.

Serving Suggestions

This is a complete meal on its own, but a simple cucumber salad or some steamed bok choy on the side rounds it out nicely and adds a fresh, crunchy contrast to the sticky noodles. If you’re feeding a bigger crowd or want to stretch it further, serve alongside steamed rice or a light egg drop soup.

If you’ve tried this Mongolian ground beef noodles or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

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Sticky, saucy Mongolian ground beef noodles made with lean beef, green beans, and thick egg noodles in a glossy garlic-ginger sauce — ready in just 30 minutes. Find step-by-step photos and more recipe tips above.

Cook the noodles according to packet instructions, but not quite all the way — you want them just al dente, as they’ll finish cooking once stirred through the sauce. Drain and rinse under cold water to stop the cooking. If prepping ahead, toss with a small drizzle of oil to stop sticking. Set aside.
Heat a large skillet or wok over medium-high heat with about 2 teaspoons of oil. Add the ground beef, breaking it up, and cook 4-5 minutes until no longer pink.
Add the green beans and stir through. Cook another 2 minutes as the juices from the beef start to evaporate.
Push the beef and green beans to the side of the pan. Add the remaining 1 teaspoon oil, garlic, ginger, and green onion whites. Stir-fry 30 seconds until fragrant.
In a jug, whisk together the soy sauce, brown sugar, water, oyster sauce, and sesame oil (this can be prepped ahead). Pour into the pan.
Bring to a simmer and cook 2-3 minutes to let the sugar dissolve and the flavors meld.
Mix the cornstarch (or flour) with 2 tablespoons of water to make a slurry. Pour gradually into the pan, stirring until the sauce thickens and coats the beef (about 1 minute). If it looks too dry, loosen with a splash more water.
Add the cooked noodles directly to the pan and toss to coat everything in sauce.
Top with green onion greens and sesame seeds. Serve hot with chili crisp or chili oil.

Important Ingredient Tips: Lean ground beef (5% fat) keeps this lighter without sacrificing protein. Thick egg noodles cook faster than lo mein or udon, so check packet timing closely.
Key Recipe Tips: Don’t overcook noodles in step 1; push beef aside rather than removing it when cooking the aromatics; loosen the sauce with a splash of water if it looks too thick or dry.
Storage Tips: Keeps in the fridge for 3-4 days in an airtight container. Reheat gently with a splash of water to loosen the sauce.
Make-Ahead Tips: The sauce can be whisked together up to a day ahead and stored in the fridge. For best texture, cook the noodles fresh rather than storing them pre-assembled.
FAQs:
Is this recipe gluten-free? Not as written, since both soy sauce and egg noodles typically contain gluten. Swap in gluten-free tamari and rice noodles to make it fully gluten-free.
Can I use a different protein? Yes — ground turkey or chicken both work well; just reduce the cooking time slightly since they cook faster than beef.
What’s the best noodle to use if I can’t find thick egg noodles? Lo mein, udon, or even spaghetti all work as substitutes.
Can I make this ahead for meal prep? The sauce keeps well made ahead, but for the best texture, cook noodles fresh close to serving time rather than storing the dish fully assembled.

Keywords: mongolian ground beef noodles, mongolian beef noodles, ground beef noodles, asian ground beef noodles

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Flavorful Beef Stock Recipe

admin — Tue, 14 Apr 2026 22:08:05 +0000

This flavorful homemade beef stock recipe guarantees rich, beefy broth in just over 4 hours and is way better than store-bought.

Store-bought beef stock often disappoints us. It lacks flavor and is usually too salty. That’s why I love making my own in the Instant Pot! Traditional stovetop stock takes at least 6 hours, and for a rich beef broth, you’re looking at 8+ hours.

A pressure cooker dramatically speeds things up, and you get a delicious beef bone broth packed with collagen and minerals. If you’re short on time, try our stovetop chicken stock or this quick 1-hour chicken broth. Or, if you prefer the pressure cooker, check out our bone broth recipe made with chicken bones.

Key Ingredients

Beef Bones: You need good-quality, meaty beef bones for the best homemade stock. I go to my local butcher shop and use whatever they have that day. Beef knuckles, oxtail, neck bones, shanks, and ribs are all great options, especially if they have a bit of meat left on them. Bones with bits of connective tissue help with gelatin production (or the texture of the broth), and bones with meat help with flavor.
Tomato Paste: We are all about that rich, beefy flavor. Thanks to the umami in tomatoes, tomato paste helps us achieve it. We roast our beef bones, rubbed in tomato paste, for 30 minutes before making the stock.
Onion, Garlic, and Olive Oil: Since we want our broth rich and beefy, we don’t use carrots or celery in this recipe. This keeps our ingredient list down. The olive oil roasts the onions and garlic, sweetening them before making our stock.
Thyme, Bay Leaves, Peppercorns, and Salt: We keep our seasonings classic for this homemade stock.
Pickapepper or Worcestershire sauce: We use Pickapepper in our homemade BBQ sauce and love it. The two sauces bump up the umami-rich flavor of our stock, so use what you have. Pickapepper is a little thinner and a bit sweeter than the more savory Worcestershire, but in this recipe, they are interchangeable.
Water: Since we use a pressure cooker, you do not want to fill past the “Fill Line.” For a 6-quart pressure cooker, you need about 8 cups of water. Since there is less evaporation in a pressure cooker than when simmering on the stove, you will have about 8 cups of stock when it’s done.

Find the full recipe with measurements below.

How to Make the Best Beef Stock

Tip 1: Roast your bones. Roasting makes our bone broth richer and more flavorful. Tumble the bones into a baking dish, then roast for 10 minutes. Remove the bones from the oven, and when they are cool enough to handle, rub them down with tomato paste, adding even more of a rich flavor. Toss in onions and garlic, and drizzle with olive oil. Roast everything for another 30 minutes.

Tip 2: Build flavors in pressure cooker. Now transfer everything from the roasting pan to your pressure cooker (ours is an Instant Pot). Pour a little of your measured water into the roasting pan and deglaze it by scraping all the stuck bits from the bottom and sides. Pour this liquid into the pressure cooker along with the remaining measured water. Finally, add thyme, peppercorns, bay leaves, salt, and Pickapepper sauce (or use Worcestershire).

Tip 3: Cook on high. Seal the lid and cook on high pressure (or the stock setting) for 4 hours. Allow the pressure cooker to naturally release the pressure, and then strain.

Ways to Use Your Beef Stock

Once you have homemade stock, you can use it or save it for another day (storing tips are in the recipe below). It’s delicious enough to sip on, or you can use it in your favorite recipes. Here are some of my favorite recipes:

Flavorful Beef Stock

PREP
15 mins
COOK
4 hr 40 mins
TOTAL
4 hr 55 mins

Since we use a pressure cooker for this beef stock, the method is straightforward and requires much less time than stock made on the stove. When shopping for beef bones, look for good-quality, meaty beef bones. Beef knuckles, oxtail, neck bones, shanks, and ribs are all great options, especially if they have a bit of meat left on them. Since this broth cooks at high pressure for 4 hours, it is also considered a beef bone broth.

Equipment: We use a 6-quart Instant Pot for this recipe

Makes 8 cups

You Will Need

1 ¾ to 2 pounds meaty beef bones

2 ½ tablespoons tomato paste

1 tablespoon olive oil

1 onion, sliced into 8 wedges

5 cloves garlic, smashed

5 sprigs fresh thyme

2 bay leaves

5 whole peppercorns

1 teaspoon fine sea salt

2 quarts (1893 ml or 8 cups) water

1/2 teaspoon Pickapepper sauce or Worcestershire sauce

Directions

1Heat the oven to 375°F (190°C). Place beef bones into a large baking dish or pan.

2Roast the bones for 10 minutes. Remove them from the oven, cool for a few minutes, and then rub them all over with the tomato paste.

3Scatter the onion wedges and smashed garlic around the bones and drizzle them with olive oil. Roast the bones, onion, and garlic for 30 minutes.

4Transfer the roasted bones, onion, and garlic to a 6-quart pressure cooker (we use an Instant Pot).

5Pour a little of the measured water into the baking dish to deglaze. Use a wooden spoon to scrape anything stuck to the bottom and sides of the pan, and then pour it into the pressure cooker.

6Pour in the remaining water (8 cups total), and then add the thyme, bay leaves, peppercorns, salt, and Pickapepper (or Worcestershire sauce).

7Cook on high pressure (or use the soup/stock setting) for 4 hours. Allow the cooker to naturally depressurize, which will take around 30 minutes.

8Use a fine mesh strainer and strain the stock. Allow to cool and refrigerate for up to five days or freeze for up to three months.

Adam and Joanne’s Tips

Storing: After making the stock, let it cool and refrigerate for up to five days or freeze for up to three months. When refrigerating the stock, leave the layer of fat that rises to the top as it cools. This layer of fat helps to keep the stock fresh. When you reheat, keep as much of this fat as you like. You can also cook with it.
Freezing stock: To freeze the stock, store it in freezer-safe bags or freezer-safe canning jars. If you use jars, leave space (at least 1 inch) at the top to allow for expansion when the liquid freezes. You can also freeze stock in large ice cube trays. When they are frozen, transfer the stock cubes to a freezer-safe bag.
Why do you roast the bones before adding the tomato paste? Roasting the bones for 10 minutes before adding the tomato paste gives the bones a longer roasting time while reducing the roasting time for tomato paste. With all the sugar in the tomato paste, it can burn.
Pickapepper and Worcestershire sauce are umami-rich. Pickapepper is a little thinner and a bit sweeter than the more savory Worcestershire, but in this recipe, they are interchangeable.
Stovetop stock: You can still make delicious stock on the stovetop. Roast the bones as directed, then simmer them gently with the other ingredients for 6-8 hours or longer if you have the time. Keep the simmer low and slow to prevent too much evaporation. The stovetop method may yield less stock than a pressure cooker, but the flavor will be just as fantastic. For an extra-rich broth, consider increasing the amount of beef bones and water (4-5 pounds bones, 10-12 cups water). No matter how you make it, homemade is always better to store-bought!
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 cup
/
Calories
46
/
Total Fat
2g
/
Saturated Fat
0.3g
/
Cholesterol
0mg
/
Sodium
475.2mg
/
Carbohydrate
2.9g
/
Dietary Fiber
0g
/
Total Sugars
1.3g
/
Protein
4.7g

AUTHOR:

Joanne Gallagher

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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