Carb Smart Middle Eastern Beef Bowls
with Pine Nuts and Tahini Sauce
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.
Tags:
Carb Smart
Allergens:
Wheat
•Egg
•Mustard
•Pine nuts
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time7 minutes
DifficultyMedium
Ingredients
serving amount
250 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 contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
28 g
Pine Nuts
(Contains Pine nuts)
1 tbsp
Middle Eastern Seasoning
(Contains Mustard May contain 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
Calories750 kcal
Fat49 g
Saturated Fat11 g
Carbohydrate48 g
Sugar15 g
Dietary Fiber12 g
Protein34 g
Cholesterol80 mg
Sodium790 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium100 mg
Iron6.5 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
Instructions
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.