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Middle Eastern-Inspired Beef Bowls

Middle Eastern-Inspired Beef Bowls

with Chopped Salad and Lemony Yogurt

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An instant family favourite – everyone can add what they love to their bowl. Stir it all together with our delicious lemony yogurt sauce!

Tags:QuickBestseller
Allergens:Sulphites/SulfiteMilk/Lait

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

¾ cup

Basmati Rice

132 g

Mini Cucumber

160 g

Roma Tomato

1 unit

Lemon

1 tbsp

Garlic Puree

1 tbsp

Turkish Spice Blend

(ContainsSulphites/Sulfite)

100 mL

Greek Yogurt

(ContainsMilk/Lait)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

2 unit

Vegetable Broth Concentrate

7 g

Parsley

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber5 g
Protein39 g
Cholesterol89 mg
Sodium970 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
Zester
Whisk
Small Bowl
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrates to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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, cut tomatoes into 1/2-inch pieces. Thinly slice cucumbers into rounds. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

3

Add yogurt, half the lemon zest, 2 tbsp water (dbl for 4 ppl) and 1/8 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk until smooth.

4

Add tomatoes, cucumbers, 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

5

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** If desired, carefully drain and discard excess fat. Add Turkish Spice Blend and remaining garlic puree to beef. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.

6

Fluff rice with a fork. Stir in remaining lemon zest. Divide rice between bowls. Top with beef and chopped salad. Dollop with lemony yogurt and sprinkle with feta. Squeeze a lemon wedge over top, if desired. Tear parsley over top.