Bols de boulgour au bœuf, aux amandes et aux patates douces

Équilibré

avec chou frisé, concombre et avocat

10 min

Difficulté: 1/3

Americaine

Ingrédients : Bœuf haché • Avocat • Patate douce • Boulgour (blé) • Concombre • Limes • Chou frisé • Amandes • Ail.

Allergens

Amandes

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Zesteur

Grand bol

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Tags

30-min-or-less

Balanced

Ingrédients

Bœuf haché

250 g

Patates douces

1 unit(s)

Chou kale, haché

56 g

Avocat

1 unit(s)

Amandes, tranchées

28 g

Mini concombres

1 unit(s)

Gousses d'ail

2 unit(s)

Lime

1 unit(s)

Boulgour

0.5 cup

Huile

2 tbsp

Preparation

Before starting, preheat the oven to 425°F. Wash and dry all produce.
To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp olive oil. Season with salt and pepper, if you like, then toss to coat.
Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden.

Peel, then mince or grate garlic.
Half cucumber lengthwise, then cut into 1/4-inch half moons.
Zest, then juice half the lime. Cut remaining lime into wedges.

In a large bowl, whisk together lime zest, lime juice and 1 tbsp (2 tbsp) olive oil. Add kale and cucumbers. Toss to coat. Set aside.

In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
When the pan is hot, add beef. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
Add almonds and garlic. Cook for 2 min, stirring often, until toasted. Season with salt and pepper, if you like.

Peel, pit, then cut avocado into 1/4-inch pieces.
Fluff bulgur with a fork. Season with salt and pepper, if you like.
Add bulgur and sweet potatoes to the large bowl with kale and cucumbers, then toss to combine.
Divide salad between plates. Top with beef mixture and avocado.
Squeeze a lime wedge over top.

Nutrition per serving

900

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

Cholesterol

160