Garlicky Beef and Sweet Potato Nursih Bowl

Name: Garlicky Beef and Sweet Potato Nursih Bowl with Kale and Avocado
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 250 g Ground Beef; 1 unit(s) Sweet Potato; 56 g Kale, chopped; 1 unit(s) Avocado; 28 g Almonds, sliced; 1 unit(s) Mini Cucumber; 1 unit(s) Garlic, cloves; 1 unit(s) Lime; ½ cup Bulgur Wheat; 2 tbsp Oil*

with Kale and Avocado

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Fuel your day the delicious way! This satisfying bowl layers garlicky ground beef and tender roasted sweet potatoes over fluffy bulgur, topped with crisp cucumber, hearty kale, and a sprinkle of toasted almonds for crunch. A bright lime and olive oil dressing ties it all together for a zesty, nourishing finish!

Tags:

Healthy

Allergens:

Almonds

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

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

1 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

Calories770 kcal

Fat42 g

Saturated Fat10 g

Carbohydrate67 g

Sugar6 g

Dietary Fiber12 g

Protein37 g

Cholesterol75 mg

Sodium150 mg

Trans Fat0.5 g

Potassium1300 mg

Calcium175 mg

Iron5.5 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.

Cooking Steps

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.

Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp olive oil. Season with salt and pepper if desired, then toss to coat.
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden.

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.

In a large bowl whisk together, lime zest, lime juice, 1 tbsp (2 tbsp) olive oil . Add kale and cucumbers. Toss to coat. set aside.

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 desired.

Peel, pit, then cut avocado into 1/4-inch pieces.
Fluff the bulgur with a fork. Season with salt and pepper if desired.
Add bulgur and sweet potatoes to the large bowl with the kale and dressing, then toss to coat.
Divide kale and bulgur salad between plates. Top with beef mixture, then avocado.
Squeeze a lime wedge overtop.