Carb Smart Middle Eastern Double Beef Bowls

Name: Carb Smart Middle Eastern Double Beef Bowls with Pine Nuts and Tahini Sauce
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 500 g Ground Beef; ¼ cup Bulgur 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; 28 g Pine Nuts; 15 g Middle Eastern Seasoning; 0.13 tsp Pepper*; 0.13 tsp Salt*; 2 tbsp Oil*

with Pine Nuts and Tahini Sauce

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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:

Hvede

•Egg

•Senf

•Pine nuts

The quantities provided above are averages only.

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

500 g

Ground Beef

¼ cup

Bulgur 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

28 g

Pine Nuts

15 g

Middle Eastern Seasoning

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

2 tbsp

Oil*

Nutrition Values

Calories1020 kcal

Fat67 g

Saturated Fat18 g

Carbohydrate49 g

Sugar14 g

Dietary Fiber13 g

Protein58 g

Cholesterol160 mg

Sodium830 mg

Trans Fat1 g

Potassium1750 mg

Calcium100 mg

Iron8 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

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.

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.

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.

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.

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.

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.