Carb Smart Southwest Beef and Veggie Bowl

Under 50g of Carbs

with DIY Pickled Jalapeños

8 min

Difficulty: 2/3

American

This low-starch supper is supercharged with flavour! Zippy DIY pickled jalapeños add punch to every bite.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Small Bowl

Large Non-Stick Pan

Measuring Cups

Tags

Under 50g of Carbs

SEO

Ingredients

Ground Beef

250 g

Broccoli

227 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)

Oil

1.5 tbsp

Salt

0.125 tsp

Pepper

0.063 tsp

Preparation

Peel sweet potato, then quarter lengthwise. Cut into 1/4-inch quarter-moons.
Cut broccoli 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 broccoli 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 broccoli 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.**
Carefully 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!)

Nutrition per serving

670

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

100

Cholesterol