Zesty Beef Rice Bowls
with Lime AioliCalories
:
1020 kcalProtein
:
41g proteinTotal
:
35 minutesDifficulty
:
MediumFamily Friendly
Allergens:
- 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 fluffy basmati rice and a creamy lime aioli to top it all off. It's truly the perfect bright and punchy bowl!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Ground Beef
2 tbsp
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Crustaceans, Egg, Gluten, Fish, Sulphites)
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
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Calories1020 kcal
Fat59 g
Saturated Fat17 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber7 g
Protein41 g
Cholesterol125 mg
Sodium1080 mg
Trans Fat1 g
Potassium1050 mg
Calcium300 mg
Iron6 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
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Small Bowl
•Large Non-Stick Pan
•Large Bowl
Cooking Steps
1
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, and half the Enchilada Spice Blend then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
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.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
3
- 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.
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
- 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.
5
- Meanwhile, add mayo, half the green onions, 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.
6
- Fluff rice with a fork and season with salt.
- Divide rice between bowls. Top with veggies, then beef and cheese.
- Dollop lime aioli over top.
- Sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers enjoyed the zesty, flavorful dish, with many praising the lime aioli as a tasty addition.
- Ease of prep: Some found the recipe quick and easy to make, while others noted confusion with mismatched instructions.
- Suggestions: Consider adding more spice or heat, such as optional chili flakes, for those who prefer bolder flavors.
- Leftovers: The dish keeps well, with some customers enjoying leftovers or stretching the meal with additional veggies.
- Portions: Several reviewers mentioned good portion sizes, though a few suggested including more beef for larger servings.
