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Carb Smart Cheesy Beef and Pepper Bowls

Carb Smart Cheesy Beef and Pepper Bowls

with Lime Crema and Sweet Potatoes
4.0(1.5K)Review Summary
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Calories
: 
740 kcal
Protein
: 
37g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Mustard
  • Milk
  • May contain traces of allergens
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • Tree nuts
  • Wheat
  • Gluten
  • Fish
  • Egg
  • Crustaceans
  • Sulphites

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Sweet potato • Ground beef • Sweet bell pepper • Limes • Red onion • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

2 unit(s)

Sweet Potato

1 unit(s)

Sweet Bell Pepper

½ unit(s)

Red Onion

43 mL

Sour Cream

(Contains: Milk May be present: Milk)

8 g

Enchilada Spice Blend

(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Lime

7 g

Cilantro

1 tbsp

Tex-Mex Paste

(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

Not included in your delivery

1.5 tbsp

Oil*

0.12 tsp

Salt*

0.12 tsp

Pepper*

Calories740 kcal
Fat45 g
Saturated Fat18 g
Carbohydrate50 g
Sugar13 g
Dietary Fiber9 g
Protein37 g
Cholesterol125 mg
Sodium1130 mg
Trans Fat1 g
Potassium1250 mg
Calcium300 mg
Iron4.5 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

Prep and roast sweet potatoes
1
  • Before starting, preheat the oven to 450˚F.
    Wash and dry all produce.
  • Cut sweet potatoes into 1/4-inch rounds. 
  • To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 2 tsp (4 tsp) Enchilada Spice Blend, salt and pepper, then toss to coat.  
  • Roast in the middle of the oven for 15-18 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
Prep and roast veggies
2
  • Meanwhile, core, then cut pepper into 1/4-inch slices.
  • Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 servings). 
  • To another parchment-lined baking sheet, add peppers, onions and 1/2 tbsp (1 tbsp) oil. Season with remaining Enchilada Spice Blend, salt and pepper, then toss to combine. 
  • Roast in the top of the oven for 10-14 min, until tender. 
Finish prep and make crema
3
  • Finely chop cilantro.
  • Zest, then juice half the lime. Cut remaining lime into wedges. 
  • To a small bowl, add sour cream, lime zest, 1/2 tbsp (1 tbsp) lime juice and half the cilantro. Season with salt and pepper, then stir to combine. (TIP: Add a pinch of sugar to the crema, if you like!)
Cook beef
4
  • Heat a large non-stick pan over medium-high. 
  • When hot, add beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
  • Carefully remove and discard excess fat. 
  • Add Tex-Mex Paste and 2 tbsp (1/4 cup) water. Cook for 1-2 min, stirring often, until fragrant and combined. 
Finish and serve
5
  • Divide sweet potatoes between bowls. 
  • Top with veggies, then beef. 
  • Dollop crema over top, then sprinkle cheese and remaining cilantro over top. 
  • Squeeze a lime wedge over top. 

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Tasty overall, though some found the enchilada spice and Tex-Mex paste unexpectedly spicy; consider tasting before adding all the seasoning.
  • Ease of prep: Easy to prepare and delicious, with simple steps for assembling the bowl components.
  • Suggestions: Consider increasing the amount of peppers and onions for a more satisfying meal; sweet potato rounds might not be the ideal pairing.
  • Portions: Several reviewers mentioned that the servings were quite small, especially for the vegetables.
AI-generated from customer reviews

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