Carb Smart Southwest Beef and Veggie Bowl
with DIY Pickled Jalapeños
This low-starch supper is supercharged with flavour! Zippy DIY pickled jalapeños add punch to every bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
227 g
Broccoli
1 unit(s)
Sweet Potato
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
1 tbsp
Southwest Spice Blend
(Contains: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens)
1 unit(s)
Jalapeño
2 tbsp
Chipotle Sauce
(Contains: Fish, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Mustard, Soy, Egg, Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Tex-Mex Paste
(Contains: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, May contain traces of allergens, Mustard)
1 unit(s)
Sour Cream
(Contains: Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel sweet potato, then quarter lengthwise. Cut into 1/4-inch quarter-moons.
- Cut broccoli into bite-sized pieces.
- Core, then cut pepper into 1-inch pieces.
- Add sweet potatoes, peppers, Southwest Spice Blend and 1/2 tbsp oil to one side of a parchment-lined baking sheet.
- Season with salt and pepper, then toss to combine.
- Add broccoli and 1/2 tbsp oil to the other side of the baking sheet.
- Season with salt and pepper, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, separating broccoli to its own sheet and using 1 tbsp oil per sheet.)
- Roast in the middle of the oven until veggies are tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt to a small microwavable bowl. (NOTE: This is your pickling liquid.)
- Microwave in 15 sec. increments, stirring between each, until salt dissolves.
- Add jalapeños, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions.
- Cook, breaking up beef into smaller pieces, until onions are tender and no pink remains in beef, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Tex-Mex paste and 1/3 cup (1/2 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium.
- Cook until sauce reduces slightly, 2-4 min. Remove from heat, then cover to keep warm.
- Divide roasted veggies between bowls.
- Top with beef mixture.
- Dollop with sour cream, then drizzle with chipotle sauce and sprinkle cheese over top.
- Top each bowl with pickled jalapeño slices. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days!)
