Chipotle Beef and Quinoa Bowl
with Pico de Gallo and Chipotle Crema
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.
Ingredients
250 g
Ground Beef
½ cup
White Quinoa
340 g
Sweet Potato
80 g
Tomato
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Southwest Spice Blend
1 tsp
Chipotle Powder
1 unit
Lime
9 g
Garlic
113 g
Baby Spinach
50 g
Shallot
7 g
Cilantro
Not included in your delivery
¾ tsp
Salt*
½ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
