avec jalapenos marinés maison
Ce souper à faible teneur en amidon regorge de saveurs dignent du resto! Les jalapenos marinés maison ajoutent du piquant à chaque bouchée. « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion.
Allergens
Utensils
Tags
Bœuf haché
250 g
Chou-fleur
285 g
Patates douces
1 unit(s)
Oignon rouge
1 unit(s)
Poivron vert
1 unit(s)
Mélange d'épices Sud-Ouest
1 tbsp
Jalapeño
1 unit(s)
Sauce au chipotle
2 tbsp
Fromage cheddar, râpé
0.25 cup
Vinaigre de vin blanc
1 tbsp
Pâte tex-mex
1 tbsp
Crème sure
1 unit(s)
Poivre
0.063 tsp
Sel
0.125 tsp
Huile
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
avec jalapenos marinés maison
avec jalapenos marinés maison
avec jalapenos marinés maison
avec vinaigrette aux bleuets, fromage de chèvre et noix de Grenoble
avec salade de bébés épinards et de poivrons italiens
avec salade de tomates, de maïs grillé et d’épinards
