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Middle Eastern-Inspired Beef Bowls
with Hummus and Spiced Rice
Creamy, spicy, tart, savoury – this delicious Middle Eastern-inspired dish has it all! Speedy shawarma-spiced rice is jewelled with roasted peppers and onions, then topped with fragrant beef, hummus and marinated tomatoes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 tbsp
Shawarma Spice Blend
(Contains Sulphites)
8 tbsp
Hummus
(Contains Sesame)
160 g
Sweet Bell Pepper
¾ cup
Basmati Rice
113 g
Yellow Onion
160 g
Tomato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
7 g
Parsley
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then cut onion into 1/4-inch pieces.Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the onions. Cook, stirring often, until onions soften slightly, 1-2 min. Add rice and 2 tsp Shawarma Spice Blend (dbl for 4 ppl). Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Roughly chop parsley.
Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes and parsley. Season with salt and pepper, then toss to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp, 4-5 min. Transfer peppers to a plate. Set aside.
Heat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add half the garlic puree, remaining Shawarma Spice Blend, remaining onions and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until onions soften slightly, 2-3 min.
Stir together mayo, remaining garlic puree and 1 tsp water (dbl for 4 ppl) in a small bowl. Fluff rice with a fork, then season with salt and stir in peppers. Divide rice between bowls. Top with spiced beef and marinated tomatoes. Drizzle any remaining dressing from the bowl over tomatoes. Dollop hummus over top, then drizzle garlic mayo over everything.
