Zesty Beef Bowls
with Lime Aioli
Peppers, zucchini and beef are a match made in heaven! This dish capitalizes on this classic trio with crispy roasted potatoes and a creamy lime aioli to top it all off. Altogether, it's the perfect, bright and punchy bowl!
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
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
1 unit(s)
Red Onion
1 unit(s)
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
7 g
Cilantro
2 unit(s)
Garlic, cloves
350 g
Red Potato
1 unit(s)
Lime
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Zucchini
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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.
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.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers, zucchini and onions. Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.Transfer veggies to a large bowl, then cover to keep warm.
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, half the garlic and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.
Meanwhile, add mayo, half the cilantro, 1 tsp (2 tsp) lime zest, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. Season with salt and pepper, then stir to combine.
Divide potatoes between bowls. Top with veggies, then beef and cheese. Dollop lime aioli over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.
