Chipotle Beef and Quinoa Bowl

Chipotle Beef and Quinoa Bowl

with Pico de Gallo and Chipotle Crema

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Seasoned with a touch of chipotle powder, this beef bowl packs more than a heat punch. A bed of quinoa tossed with spinach gets topped with roasted sweet potatoes while ground beef gets a flavour boost from our Southwest Spice Blend. The cooling pico de gallo and chipotle crema complements perfectly.


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

½ cup

White Quinoa

340 g

Sweet Potato

80 g

Roma Tomato

3 tbsp

Sour Cream


1 tbsp

Southwest Spice Blend

1 tsp

Chipotle Powder

1 unit


9 g


113 g

Baby Spinach

50 g


7 g


Not included in your delivery

¾ tsp


½ tsp


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate86 g
Sugar16 g
Dietary Fiber12 g
Protein39 g
Cholesterol75 mg
Sodium1180 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Bowl
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Peel, then finely chop shallot. Peel then finely mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring, until shallots soften, 1-2 min. Add a third of the garlic. Cook, stirring, until garlic is fragrant, 30 sec. Stir in quinoa, 1 cup water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil, then reduce heat to medium-low. Cook, covered, until water has absorbed and quinoa is tender, 15-18 min. Turn heat off and keep covered for 5 min.


While quinoa cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Transfer to a parchment-lined baking sheet. Sprinkle with half the Southwest Spice Blend, then season with salt and pepper. Drizzle 1 tbsp oil (dbl for 4 ppl) over top, then toss to coat. Bake in the middle of the oven, flipping halfway, until sweet potatoes are golden-brown and tender, 16-20 min.


While the sweet potatoes roast, quarter, deseed, then chop tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Finely chop cilantro. Add tomatoes, half of the remaining garlic, half the lime juice, half the lime zest and 1/2 tsp cilantro (dbl for 4 ppl) to a medium bowl. Mix to combine.


Stir together sour cream, remaining lime juice, remaining lime zest and 1/4 tsp chipotle powder (dbl for 4 ppl) in a small bowl. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Carefully drain excess fat from the pan, then return to heat. Add remaining garlic and sprinkle with remaining Southwest Spice Blend and 1/4 tsp chipotle powder. (NOTE: Reference Heat Guide.) Cook, stirring, until garlic and spices are fragrant, 1-2 min.


Add spinach to the pot with quinoa, then stir until spinach is gently wilted. Divide quinoa between bowls. Top with beef, roasted sweet potatoes and pico de gallo. Dollop over chipotle crema and serve with a lime wedge. Garnish with remaining cilantro and sprinkle with any remaining chipotle powder, if desired.