Zesty Double Beef Bowls
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Zesty Double Beef Bowls

Zesty Double Beef Bowls

with Herby Mayo

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!

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 Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

500 g

Ground Beef

2 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit(s)

Red Onion

1 unit(s)

Sweet Bell Pepper

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, 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*

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Nutrition Values

Calories1270 kcal
Fat75 g
Saturated Fat24 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber7 g
Protein66 g
Cholesterol190 mg
Sodium1250 mg
Trans Fat1.5 g
Potassium1400 mg
Calcium300 mg
Iron8.5 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

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

Instructions

Roast potatoes
1
  • 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, 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.
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, remaining garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper, to taste.
Make herby mayo
5
  • 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.
Finish and serve
6
  • 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.
7

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.