Beef, Almond and Sweet Potato Bulgur Bowls
with Kale, Cucumber and Avocado
Ingredients: Ground beef • Avocado • Sweet potato • Bulgur wheat (wheat) • Limes • Cucumber • Kale • Almonds • Garlic.
Tags:
New
Allergens:
Almonds
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
250 g
Ground Beef
1 unit(s)
Sweet Potato
56 g
Kale, chopped
1 unit(s)
Avocado
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Mini Cucumber
2 unit(s)
Garlic, cloves
1 unit(s)
Lime
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Calories900 kcal
Fat53 g
Saturated Fat11 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber18 g
Protein39 g
Cholesterol75 mg
Sodium160 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium175 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Pot
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Zester
•Large Bowl
•Whisk
•Large Non-Stick Pan
•Measuring Spoons
Cooking Steps
1
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
2
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper, if you like, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden.
3
- Peel, then mince or grate garlic.
- Half cucumber lengthwise, then cut into 1/4-inch half moons.
- Zest, then juice half the lime. Cut remaining lime into wedges.
4
- In a large bowl, whisk together lime zest, lime juice and 1 tbsp (2 tbsp) olive oil. Add kale and cucumbers. Toss to coat. Set aside.
5
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
- When the pan is hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add almonds and garlic. Cook for 2 min, stirring often, until toasted. Season with salt and pepper, if you like.
6
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Fluff bulgur with a fork. Season with salt and pepper, if you like.
- Add bulgur and sweet potatoes to the large bowl with kale and cucumbers, then toss to combine.
- Divide salad between plates. Top with beef mixture and avocado.
- Squeeze a lime wedge over top.
