Carb Smart Middle Eastern Double Beef Bowls
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Carb Smart Middle Eastern Double Beef Bowls

Carb Smart Middle Eastern Double 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

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 contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

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*

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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

Instructions

Cook bulgur
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.
Prep and roast veggies
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.
Remaining prep and toast pine nuts
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.
Cook beef
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.
Marinate tomatoes
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.