Carb Smart Southwest Beef and Veggie Bowls
with DIY Pickled Jalapeños
This low-starch supper is supercharged with flavour. Zippy DIY pickled jalapeños add punch to every bite.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Cauliflower • Ground beef • Yellow potato • Green pepper • Red onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (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) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Jalapeno pepper • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
The quantities provided above are averages only.
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
285 g
Cauliflower
250 g
Yellow Potato
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
1 tbsp
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
1 unit(s)
Jalapeño
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
1 unit(s)
Sour Cream
(Contains Milk)
Not included in your delivery
0.06 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Peel yellow potato, then quarter lengthwise. Cut into 1/4-inch quarter-moons.
- Cut cauliflower into bite-sized pieces.
- Core, then cut pepper into 1-inch pieces.
- Add yellow potatoes, peppers, Southwest Spice Blend and 1/2 tbsp (1 tbsp) oil to one side of a parchment-lined baking sheet.
- Season with salt and pepper, then toss to combine.
- Add cauliflower and 1/2 tbsp (1 tbsp) oil to the other side of the baking sheet.
- Season with salt and pepper, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, separating cauliflower to its own sheet and using 1 tbsp oil per sheet.)
- Roast in the middle of the oven until veggies are tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- Add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt to a small microwavable bowl. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until salt dissolves.
- Add jalapeños, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions.
- Cook, breaking up beef into smaller pieces, until onions are tender and no pink remains in beef, 4-5 min.**
- Drain and discard excess fat.
- Add Tex-Mex paste and 1/3 cup (1/2 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium.
- Cook until sauce reduces slightly, 2-4 min. Remove from heat, then cover to keep warm.
- Divide roasted veggies between bowls.
- Top with beef mixture.
- Dollop with sour cream, then drizzle with chipotle sauce and sprinkle cheese over top.
- Top each bowl with pickled jalapeños. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days.)