Nutritionist's Pick: Beef, Almond and Sweet Potato Bulgur Bowls
with Kale, Radish and Avocado- Almonds
- Wheat
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
This nutritionist’s pick spotlights protein-packed beef, nutrient-dense sweet potatoes and hearty bulgur, while fresh kale, crisp radish and creamy avocado bring balance and brightness. Finished with toasted almonds for crunch, it’s a colourful, good-for-you bowl that hits every note. Ingredients: Ground beef • Avocado • Sweet potato • Bulgur wheat (wheat) (durum wheat semolina) • Lime • Kale • Almonds • Radish • Garlic.
Ingredients
250 g
Ground Beef
1 unit(s)
Sweet Potato
56 g
Kale, chopped
1 unit(s)
Avocado
28 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
3 unit(s)
Radish
2 unit(s)
Garlic, cloves
1 unit(s)
Lime
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp olive oil. Season with salt and pepper, if you like, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden.
- Peel, then mince or grate garlic.
- Cut radishes into 1/4-inch rounds.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a large bowl, whisk together lime zest, lime juice and 1 tbsp (2 tbsp) olive oil. Add kale and radishes . Toss to coat. Set aside.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
- When the pan is hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add almonds and garlic. Cook for 2 min, stirring often, until toasted. Season with salt and pepper, if you like.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Fluff bulgur with a fork. Season with salt and pepper, if you like.
- Add bulgur and sweet potatoes to the large bowl with kale and radishes, then toss to combine.
- Divide salad between plates. Top with beef mixture and avocado.
- Squeeze a lime wedge over top.
