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Kickin' Chipotle Beef Bowls
with Zesty Rice
Tonight's dinner brings you south of the border with tender Southwest-spiced beef piled atop fluffy rice along with a melange of roasted veggies and zingy pickled red onions. For a finishing touch, the bowls are topped with smoky chipotle crema. One bite will have you totally bowled over.
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
¾ cup
Basmati Rice
1 tsp
Chipotle Powder
1 tbsp
Southwest Spice Blend
6 tbsp
Sour Cream
(Contains Milk)
160 g
Hot Pepper
170 g
Sweet Potato
1 unit
Lime
7 g
Cilantro
113 g
Red Onion, sliced
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
1.25 tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut poblano peppers into 1-inch pieces. Cut sweet potatoes into 1/4-inch pieces. Add sweet potatoes, poblanos and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-23 min.
While veggies roast, add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, heat a small pot over medium heat. When hot, add onions, vinegar, 1/4 cup water and 1 tsp sugar (dbl both for 4 ppl). Season with 1/2 tsp salt (dbl for 4 ppl). Cook, stirring occasionally, until onions are tender-crisp, 3-4 min. Transfer onions and liquid to a medium bowl and set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and Southwest Spice Blend. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
While beef cooks, stir together sour cream, half the lime zest, 1 tbsp lime juice, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp chipotle powder in a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper.
Fluff rice with a fork, then season with salt. Stir in remaining lime zest. Divide rice between bowls. Top with roasted veggies, spiced beef, pickled onions and cilantro. Spoon chipotle crema over top. Squeeze over a lime wedge, if desired.
