avec aïoli à la lime
Les poivrons, les courgettes et le bœuf forment une combinaison gagnante divine! Avec des pommes de terre rôties croustillantes et de l’aïoli crémeux à la lime, 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
2 tbsp
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
0.125 tsp
Sel
0.125 tsp
Huile
1.5 tbsp
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, and half the Enchilada Spice Blend then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- 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.
- Thinly slice green onion.
- 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 green onions, 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.
- Fluff rice with a fork and season with salt.
- Divide rice between bowls. Top with veggies, then beef and cheese.
- Dollop lime aioli over top.
- Sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if desired.
1020
kcal
Calories
59
g
Fat
17
g
Saturated Fat
82
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
41
g
Protein
125
mg
Cholesterol
1090
mg
Sodium
1
g
Trans Fat
1050
mg
Potassium
300
mg
Calcium
6
mg
Iron
avec écrasé de pommes de terre et brocoli à l'ail
