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Carb Smart Beef and Pepper Bowls
with Sweet Potatoes and Cheddar
This fajita-inspired plate swaps traditional tortilla wraps for roasted sweet potato rounds, delivering a wholesome low-starch supper!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Sweet potato • Ground beef • Sweet bell pepper • Limes • Red onion • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.
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 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Red Onion
1 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Lime
7 g
Cilantro
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
Not included in your delivery
1.5 tbsp
Oil*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut sweet potatoes into 1/4-inch rounds.
- Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with 2 tsp (4 tsp) Enchilada Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden, 15-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).
- Add peppers, onions and 1/2 tbsp (1 tbsp) oil to another parchment-lined baking sheet. Season with remaining Enchilada Spice Blend, salt and pepper, then toss to combine.
- Roast in the top of the oven until tender, 10-14 min.
- Finely chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Add sour cream, lime zest, 1/2 tbsp (1 tbsp) lime juice and half the cilantro to a small bowl. Season with salt and pepper, then combine. (TIP: Add a pinch of sugar to the crema, if you like!)
- Heat a large non-stick pan over medium-high heat.
- Wheh hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully remove and discard excess fat.
- Add Tex Mex Paste and 2 tbsp (1/4 cup) water. Cook, stirring often, until fragrant and combined, 1-2 min.
- Divide sweet potatoes between bowls.
- Top with veggies, then beef.
- Dollop crema over top, then sprinkle cheddar and remaining cilantro over top.
- Squeeze a lime wedge over top, if desired.