PRP-Loaded Nacho Potato Steak Bowls
Directions
- 1Preheat the air fryer to 400°F (200°C).
- 2Cut russet potatoes into 1-inch cubes and toss in a bowl with olive oil, salt, and pepper.
- 3Place the potatoes in the air fryer and cook for 15-20 minutes at 400°F, shaking halfway.
- 4Season steak with taco seasoning, paprika, garlic powder, salt and pepper.
- 5Grill steak on both sides for about 4-5 minutes per side (adjust for desired doneness), let it rest, then slice thinly.
- 6In a pan, sauté diced bell pepper, onion, and jalapeños for about 5-7 minutes until tender.
- 7Blend fat-free cottage cheese, garlic cloves, diced jalapeño, Kraft cheese powder, reduced-fat cheddar, and fat free milk until smooth.
- 8Heat the cheese sauce on low heat, stirring occasionally until warmed.
- 9Layer bowls with crispy potatoes, grilled steak, sautéed veggies and drizzle with nacho cheese sauce.
Ingredients
- 900 grams russet potatoes
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 26 ounces top sirloin steak
- 1 packet taco seasoning
- 1 tablespoon paprika
- 2 cloves garlic powder
- 40 grams bell pepper
- 40 grams onion
- 1 tablespoon jalapeño
- 300 grams fat free cottage cheese
- 1 packet Kraft cheese powder
- 40 grams reduced fat cheddar cheese
- 50 ml fat free milk
- 1 tablespoon lime juice
Equipment
air fryergrill panblender or food processorsmall potbowls