Cal Smart Beef and Bulgur Salad
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Cal Smart Beef and Bulgur Salad

Cal Smart Beef and Bulgur Salad

with Pickled Cabbage and Herbed Garlic Sauce

This recipe is a sticky and savoury take on tabbouleh salad. Lean ground beef seasoned with our Shawarma Spice Blend tops a hearty pile of veggies and bulgur. A drizzle of tangy herbed yogurt sauce finishes off this dinner that you'll never believe is less than 650 calories per portion!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

½ cup

Bulgur Wheat

(Contains Wheat)

113 g

Arugula and Spinach Mix

113 g

Red Cabbage, shredded

7 g


80 g


2 unit

Garlic, cloves

50 mL

Greek Yogurt

(Contains Milk)

3 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 tbsp


(Contains Sesame)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

1 tbsp

Chicken Stock Powder

(Contains Soy)

Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

2.25 tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories600 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber5 g
Protein37 g
Cholesterol90 mg
Sodium1100 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.


Small pot
Measuring Cups
Measuring Spoons
Medium Pot
Medium Bowl
Large Bowl
Small Bowl
Large Non-Stick Pan


Cook bulgur

Wash and dry all produce.Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add stock powder, 3/4 cup water and 1/2 tbsp butter (dbl both for 4 ppl) to a small pot. Cover and bring to a boil over high heat.Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.Let stand until bulgur is tender and liquid is absorbed, 15-16 min.Fluff bulgur with a fork.

Pickle cabbage

Meanwhile, add cabbage, 2 tbsp vinegar, 1/3 cup water and 2 tsp sugar (dbl all for 4 ppl) to a medium pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove the pot from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Place in the fridge to cool.


Cut tomato into 1/2-inch pieces.Peel, then mince or grate garlic.Roughly chop parsley.Add remaining vinegar and half the tahini to a large bowl. Season with salt and pepper, then stir to combine. Add tomatoes and arugula and spinach mix. (Note: Do not toss until step 6!)

Make herbed garlic sauce

Add half the yogurt (use all for 4 ppl), half the parsley, remaining tahini, 1/4 tsp sugar, 1 tbsp water (dbl both for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then whisk to combine.

Cook beef

Heat a large non-stick pan over medium-high heat.When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Add Shawarma Spice Blend, remaining garlic and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 min.

Finish and serve

Fluff bulgur with a fork, then stir in remaining parsley.Drain pickled cabbage, discarding liquid. Add cabbage and bulgur to bowl with prepped salad. Toss to combine.Divide salad between plates. Top with beef.Dollop herbed garlic sauce over top.