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Zesty Beef Bowls
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Zesty Beef Bowls

Zesty Beef Bowls

with Lime Aioli

Peppers, zucchini and beef are a match made in heaven! This dish capitalizes on this classic trio, with crispy roasted potatoes and a creamy lime aioli to top it all off. Altogether, it's the perfect, bright and punchy bowl!

Tags:
Family Friendly
Bestseller
Allergens:
Sulphites
Egg
Mustard
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

113 g

Red Onion

160 g

Sweet Bell Pepper

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

7 g

Cilantro

2 unit(s)

Garlic, cloves

350 g

Red Potato

1 unit(s)

Lime

½ cup

Cheddar Cheese, shredded

(Contains Milk)

200 g

Zucchini

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories930 kcal
Fat65 g
Saturated Fat18 g
Carbohydrate50 g
Sugar12 g
Dietary Fiber8 g
Protein38 g
Cholesterol119 mg
Sodium1090 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

Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Small Bowl
Large Bowl
Large Non-Stick Pan

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes.Add potatoes, 1 tbsp (2 tbsp) oil and half the Enchilada Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until potatoes are golden-brown and tender, 25-28 min.

Prep
2

Meanwhile, peel, then thinly slice onion. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Core, then cut pepper into 1/4-inch slices. Roughly chop cilantro.Zest, then juice half the lime. Cut remaining lime into wedges.

Cook veggies
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini and onions. Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.Transfer to a large bowl, then cover to keep warm.

Cook beef
4

Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.Add remaining Enchilada Spice Blend, half the garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.

Make lime aioli
5

Meanwhile, add mayo, half the cilantro, 1 tsp (2 tsp) lime zest, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve
6

Divide potatoes between bowls. Top with veggies, then beef and cheese. Dollop lime aioli over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.