with Herby Mayo
Peppers, zucchini and beef are a match made in heaven! This dish capitalizes on this classic trio, with crispy roasted potatoes and a zesty herb mayo to top it all off. Altogether, it's the perfect bright and punchy bowl!
Allergens
Utensils
Tags
Ground Beef
250 g
Enchilada Spice Blend
16 g
Red Onion
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mayonnaise
4 tbsp
Garlic, cloves
2 unit(s)
Lime
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Zucchini
1 unit(s)
Basmati Rice
0.75 cup
Green Onion
2 unit(s)
Pepper
0.25 tsp
Salt
0.25 tsp
Oil
2.5 tbsp
- 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, onions and half the garlic.
- Cook, stirring occasionally, until veggies are tender-crisp, 6-8 min.
- Season with salt and pepper.
- Transfer 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
- Carefully drain and discard excess fat.
- Add remaining Enchilada Spice Blend, remaining 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 and 1/2 tbsp (1 tbsp) lime juice 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 herby mayo over top.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if desired.
1140
kcal
Calories
71
g
Fat
20
g
Saturated Fat
87
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
43
g
Protein
140
mg
Cholesterol
1240
mg
Sodium
1
g
Trans Fat
1100
mg
Potassium
300
mg
Calcium
6
mg
Iron
