Zesty Double Beef Bowls
with Herby Mayo- Sulphites
- Mustard
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Gluten
- Fish
- Sulphites
Peppers, zucchini and beef are a match made in heaven! This dish capitalizes on this classic trio, with crispy roasted potatoes and a zesty herb mayo to top it all off. Altogether, it's the perfect bright and punchy bowl!
Ingredients
500 g
Ground Beef
2 tbsp
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains: Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard, May contain traces of allergens, Mustard, Egg)
2 unit(s)
Garlic, cloves
1 unit(s)
Lime
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Zucchini
¾ cup
Basmati Rice
2 unit(s)
Green Onion
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini, onions and half the garlic.
- Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.
- Season with salt and pepper.
- Transfer to a large bowl, then cover to keep warm.
- 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
- Carefully drain and discard excess fat.
- Add remaining Enchilada Spice Blend, remaining garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper, to taste.
- Meanwhile, add mayo, half the cilantro, 1 tsp (2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice to a small bowl.
- Season with salt and pepper, then stir to combine.
- Divide potatoes between bowls. Top with veggies, then beef and cheese.
- Dollop herby mayo over top.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if desired.
If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.
