Cheesy Double Beef and Bell Pepper Bowls
with Lime Crema and Sweet Potatoes- Milk
- Mustard
- Milk
- Sulphites
- May contain traces of allergens
- Sesame
- Soy
- Tree nuts
- Wheat
- Mustard
- Peanuts
- Gluten
- Fish
- Egg
- Crustaceans
Ingredients: Ground beef • Sweet potato • Sweet bell pepper • Red onion • Lime • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro.
Ingredients
500 g
Ground Beef
2 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Red Onion
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Lime
7 g
Cilantro
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
Not included in your delivery
1.25 tbsp
Oil*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Cut sweet potatoes into 1/4-inch rounds.
- To a parchment-lined baking sheet, add sweet potatoes and 3/4 tbsp oil. (NOTE: For 4 servings, use two baking sheets, with 3/4 tbsp oil per sheet.) Season with 2 tsp (4 tsp) Chili-Cumin Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 15-18 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).
- To another parchment-lined baking sheet, add peppers, onions and 1/2 tbsp (1 tbsp) oil. Season with remaining Chili-Cumin Spice Blend, salt and pepper, then toss to combine.
- Roast at the top of the oven for 10-14 min, until tender.
- Finely chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- To a small bowl, add sour cream, lime zest, 1/2 tbsp (1 tbsp) lime juice and half the cilantro. Season with salt and pepper, then stir to combine. (TIP: Add a pinch of sugar to the crema, if you like!)
- Heat a large non-stick pan over medium-high.
- When hot, add beef to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully remove and discard excess fat.
- Add Tex-Mex paste and 2 tbsp (1/4 cup) water. Cook for 1-2 min, stirring often, until fragrant.
- Divide sweet potatoes between bowls.
- Top with veggies, then beef.
- Dollop lime crema over top, then sprinkle cheese and remaining cilantro over top.
- Squeeze a lime wedge over top.
