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.
Allergens
Utensils
Tags
Ground Beef
250 g
Cauliflower
285 g
Sweet Potato
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
1 unit(s)
Southwest Spice Blend
1 tbsp
Jalapeño
1 unit(s)
Chipotle Sauce
2 tbsp
Cheddar Cheese, shredded
0.25 cup
White Wine Vinegar
1 tbsp
Tex-Mex Paste
1 tbsp
Sour Cream
1 unit(s)
Pepper
0.063 tsp
Salt
0.125 tsp
Oil
1.5 tbsp
- Peel sweet 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 sweet potatoes, peppers, Southwest Spice Blend and 1/2 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 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 jalapeño slices. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days.)
660
kcal
Calories
39
g
Fat
14
g
Saturated Fat
44
g
Carbohydrate
17
g
Sugar
9
g
Dietary Fiber
35
g
Protein
100
mg
Cholesterol
1000
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
250
mg
Calcium
5
mg
Iron
with DIY Pickled Jalapeños
with DIY Pickled Jalapeños
with DIY Pickled Jalapeños
with Blueberry Dressing, Goat Cheese and Walnuts
