avec aïoli aux herbes
Les poivrons, les courgettes et le bœuf forment une combinaison gagnante divine! Avec des pommes de terre rôties croustillantes et de l’aïoli crémeux aux herbes, ce plat mise sur des appariements classiques. Voilà des bols parfaits, éclatants et remplis de saveurs!
Allergens
Utensils
Tags
Bœuf haché
250 g
Épices à enchilada
16 g
Oignon rouge
1 unit(s)
Poivron
1 unit(s)
Mayonnaise
4 tbsp
Gousses d'ail
2 unit(s)
Lime
1 unit(s)
Fromage cheddar, râpé
0.5 cup
Courgette
1 unit(s)
Riz basmati
0.75 cup
Oignons verts
2 unit(s)
Poivre
0.25 tsp
Sel
0.25 tsp
Huile
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
avec quartiers de pommes de terre et sauce ranch
avec sauce BBQ blanche, maïs au beurre et pommes de terre croustillantes
avec écrasé de pommes de terre et salade printanière