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Middle Eastern-Inspired Beef Bowls

Middle Eastern-Inspired Beef Bowls

with Hummus and Spiced Rice

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Creamy, spicy, tart, savoury – this delicious Middle Eastern-inspired dish has it all! Speedy shawarma-spiced rice is jeweled with roasted peppers and onions, then topped with fragrant beef, hummus and marinated fresh tomatoes and cucumber. Grab a fork and dig in!

Tags:Quick
Allergens:Sesame/SésameSulphites/SulfiteEgg/OeufMustard/Moutarde

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

2 tbsp

Shawarma Spice Blend

66 g

Mini Cucumber

8 tbsp

Hummus

(ContainsSesame/Sésame)

160 g

Sweet Bell Pepper

¾ cup

Basmati Rice

113 g

Yellow Onion

160 g

Roma Tomato

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Garlic Puree

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

3.33 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1070 kcal
Fat63 g
Saturated Fat13 g
Carbohydrate89 g
Sugar10 g
Dietary Fiber9 g
Protein39 g
Cholesterol85 mg
Sodium720 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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Whisk
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then cut onion into 1/4-inch pieces. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the onions. Cook, stirring often, until onions soften slightly, 1-2 min. Add rice and 2 tsp Shawarma Spice Blend (dbl for 4 ppl) to the pot. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Cut cucumber into 1/4-inch pieces.

3

Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes and cucumbers. Season with salt and pepper, then toss to coat. Set aside.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 4-5 min. Transfer peppers to a plate. Set aside.

5

Heat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add half the garlic puree, remaining Shawarma Spice Blend, remaining onions and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until onions soften slightly, 2-3 min.

6

Stir together mayo, remaining garlic puree and 1 tsp water (dbl for 4 ppl) in a small bowl. Fluff rice with a fork, then season with salt and stir in peppers. Divide rice between bowls. Top with spiced beef and marinated veggies. Drizzle any remaining dressing from the bowl over veggies. Dollop hummus and drizzle garlic mayo over everything.