Carb Smart Southwest Double Beef and Veggie Bowl

Name: Carb Smart Southwest Double Beef and Veggie Bowl with DIY Pickled Jalapeños
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 500 g Ground Beef; 285 g Cauliflower; 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; ¼ cup Cheddar Cheese, shredded; 1 tbsp White Wine Vinegar; 1 tbsp Tex-Mex Paste; 1 unit(s) Sour Cream; 0.06 tsp Pepper*; 0.13 tsp Salt*; 1.5 tbsp Oil*

with DIY Pickled Jalapeños

Get Up To 20 Free Meals + Free Sides for Life

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

Allergens:

Senf

•Soja

•Egg

•Milk

•Schwefeldioxide und Sulfite

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 Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

500 g

Ground Beef

285 g

Cauliflower

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

¼ cup

Cheddar Cheese, shredded

1 tbsp

White Wine Vinegar

1 tbsp

Tex-Mex Paste

1 unit(s)

Sour Cream

Not included in your delivery

0.06 tsp

Pepper*

0.13 tsp

Salt*

1.5 tbsp

Oil*

Nutrition Values

Calories920 kcal

Fat57 g

Saturated Fat21 g

Carbohydrate44 g

Sugar17 g

Dietary Fiber9 g

Protein59 g

Cholesterol175 mg

Sodium1160 mg

Trans Fat1.5 g

Potassium1900 mg

Calcium250 mg

Iron7.5 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

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Small Bowl

•Large Non-Stick Pan

•Measuring Cups

Cooking Steps

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.

Add sweet potatoes, peppers, Southwest Spice Blend and 1/2 tbsp oil to one side of a parchment-lined baking sheet.
Season with salt and pepper, then toss to combine.
Add cauliflower and 1/2 tbsp oil to the other side of the baking sheet.
Season with salt and pepper, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, separating cauliflower to its own sheet and using 1 tbsp oil per sheet.)

Roast in the middle of the oven until veggies are tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, 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.)

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.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions. Work in batches, if necessary.
Cook, breaking up beef into smaller pieces, until onions are tender and no pink remains in beef, 4-5 min.**
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, then cover to keep warm.

Divide roasted veggies between bowls.
Top with beef mixture.
Dollop with sour cream, then drizzle with 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.)

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.