Carb Smart Middle Eastern Double Beef Bowls
with Pine Nuts and Tahini SauceCalories
:
1030 kcalProtein
:
59g proteinTotal
:
25 minutesDifficulty
:
MediumUnder 50g of Carbs
Quick
Allergens:
- Wheat
- Egg
- Mustard
- Pine nuts
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Tree nuts
- Peanuts
With rich flavours of sesame and pine nuts, this low-starch supper is a star. Plus, leftover bulgur will work perfectly in a salad for lunch the next day.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
500 g
Ground Beef
¼ cup
Bulgur Wheat
(Contains: Wheat)
1 unit(s)
Eggplant
1 unit(s)
Lemon
7 g
Parsley
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
28 g
Pine Nuts
(Contains: Pine nuts)
1 tbsp
Middle Eastern Seasoning
(Contains: Mustard May be present: Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Calories1030 kcal
Fat70 g
Saturated Fat18 g
Carbohydrate47 g
Sugar14 g
Dietary Fiber12 g
Protein59 g
Cholesterol160 mg
Sodium820 mg
Trans Fat1 g
Potassium1800 mg
Calcium100 mg
Iron8.5 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.
Utensils
•Medium Pot
•Measuring Spoons
•Baking Sheet
•Zester
•Large Non-Stick Pan
•Medium Bowl
Cooking Steps
1
- Add 1/3 cup (2/3 cup) water, and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in 1/4 cup (1/2 cup) bulgur until water returns to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Fluff bulgur with a fork.
2
- Meanwhile, core, then cut pepper into 1-inch pieces.
- Cut half the eggplant into 1/2-inch pieces (use all for 4 ppl). (TIP: Peel eggplant before cutting, if desired.)
- Add peppers, eggplant, half the Middle Eastern Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (TIP: We love to use olive oil in this recipe.) Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven, stirring halfway through, until tender, 10-12 min.
3
- Zest, then juice half the lemon (same for 4 ppl). Cut remaining lemon into wedges.
- Finely chop parsley.
- Cut tomato into 1/2-inch pieces.
- Heat a large non-stick pan over medium heat.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
4
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add remaining Middle Eastern Spice Blend and 1/4 cup (1/3 cup) water. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, to taste.
5
- Meanwhile, add tomatoes, half the parsley, 1 tsp (2 tsp) lemon juice, 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine. (TIP: Add a pinch of sugar to tomatoes, if desired.)
- Combine mayo, half the lemon zest and 1 tsp (2 tsp) lemon juice in a small bowl. Set aside.
6
- When veggies and bulgur are done, fluff bulgur with a fork, then add veggies. Toss gently to combine.
- Divide bulgur-veggie mixture between bowls. Top with beef, then marinated tomatoes.
- Dollop lemony mayo over top, then sprinkle pine nuts and remaining parsley.
7
If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's rich flavours, especially the pine nuts, though some found it a bit bland or dry.
- Ease of prep: The recipe was generally easy to make, but a few found the instructions confusing, particularly regarding ingredient quantities.
- Suggestions: Consider substituting Greek yogurt for mayo in the sauce; some preferred this swap for added tanginess.
- Portions: Several noted the bulgur quantity was insufficient; consider increasing the amount for a more satisfying meal.
- Ingredients: Some found the eggplant overpowering or bitter; try using long Chinese eggplants or increasing other vegetables instead.
