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Carb Smart Southwest Double Beef and Cauliflower Bowl
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Carb Smart Southwest Double Beef and Cauliflower Bowl

Carb Smart Southwest Double Beef and Cauliflower Bowl

with DIY Pickled Jalapeños

This low-starch supper is supercharged with flavour! Zippy DIY pickled jalapeños add punch to every bite.

Tags:
Carb Smart
Allergens:
Egg
Milk
Mustard
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

500 g

Ground Beef

285 g

Cauliflower, florets

1 unit(s)

Sweet Potato

1 unit(s)

Red Onion

1 unit(s)

Green Bell Pepper

1 tbsp

Southwest Spice Blend

1 unit(s)

Jalapeño

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Tex-Mex Paste

(Contains Mustard)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories940 kcal
Fat59 g
Saturated Fat21 g
Carbohydrate43 g
Sugar16 g
Dietary Fiber9 g
Protein60 g
Cholesterol170 mg
Sodium1110 mg
Trans Fat1.5 g
Potassium1900 mg
Calcium300 mg
Iron7.25 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

Peeler
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce Peel sweet potato, then quarter lengthwise. Cut into 1/4-inch quarter-moons. Cut cauliflower into bite-sized pieces. Core, then cut pepper into 1-inch pieces.

Bake veggies
2

Add sweet potatoes, cauliflower, peppers, Southwest Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with half the Southwest Spice Blend and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to combine. Bake in the middle of the oven until veggies are tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, bake in the top and middle of the oven, rotating halfway through.)

Do remaining prep
3

Peel, then cut onion into 1/4-inch pieces. Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Pickle jalapeños
4

Add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt to a small microwavable bowl. (NOTE: This is your pickling liquid.)Microwave in 15-sec. increments, stirring between each, until salt dissolves.Add jalapeños, then stir to combine.

Cook beef mixture
5

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions. Cook, breaking up beef into smaller pieces, until onions are tender and no pink remains in beef, 4-5 min.**Carefully drain and discard excess fat. Add Tex-Mex Paste and 1/3 cup (1/2 cup) water. Bring to a simmer. Once simmering, reduce heat to medium. Cook until sauce reduces slightly, 2-4 min. Remove from heat, cover to keep warm.

Finish and serve
6

Divide roasted veggies between bowls. Top with beef mixture. Dollop sour cream, drizzle chipotle sauce and sprinkle cheese over top. Top each bowl with pickled jalapeño slices. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days!)

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