Mexican-Style Bowl with Beef Mince & Sweet Potato

Name: Mexican-Style Bowl with Beef Mince & Sweet Potato with sweetcorn & red cabbage
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 200 g Sweet potato; 1 piece Onion; 2 piece Tomato; 1 piece Lime; 10 g Fresh flat leaf parsley; 240 g Seasoned beef mince; 1 sachet(s) BBQ spice rub; 1 sachet(s) Mexican-style spices; 100 g Shredded red cabbage; 70 g Corn; 80 g Avocado dip; 50 g Grated Gouda; 1.5 tablespoon Olive oil; 1 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with sweetcorn & red cabbage

View our plans

This recipe provides 265 grams of vegetables per portion.

Tags:

Extra Veggies

•-30% carbs

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Sweet potato

½ piece

Onion

1 piece

Tomato

½ piece

Lime

5 g

Fresh flat leaf parsley

(May be present: Selderij)

120 g

Seasoned beef mince

½ sachet(s)

BBQ spice rub

½ sachet(s)

Mexican-style spices

50 g

Shredded red cabbage

35 g

Corn

40 g

Avocado dip

25 g

Grated Gouda

(Contains: Melk (inclusief lactose))

Not included in your delivery

¾ tablespoon

Olive oil

½ tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2160 kJ

Calories516 kcal

Fat33.5 g

Saturated Fat8.3 g

Carbohydrate41.1 g

Sugar17.8 g

Dietary Fiber10.8 g

Protein11.9 g

Salt1.9 g

Potassium288 mg

Calcium29.6 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Bowl

•Colander

•Fryingpan with lid

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Bring plenty of water to a boil in a pan for the sweet potato (see Tip).
Wash the sweet potato and give it a 2cm dice.
Slice the onion into half rings.
Finely dice the tomato.

Tip: save time by using a kettle to boil the water.

Boil the sweet potato for 4 - 6 minutes. Drain and set aside when finished.
Slice the lime into wedges and finely chop the parsley.
In a bowl, mix half of the tomato and half of the parsley with the juice of 1 lime wedge per person. Season with salt and pepper to taste.
Drain the corn in a sieve.

Heat a light drizzle of olive oil in a frying pan with a lid and fry the onion for 2 - 3 minutes over medium-high heat. Add the minced beef, BBQ spice rub and half of the Mexican-style spices and fry for 2 minutes.
Add the rest of the tomato and fry for another 3 - 4 minutes, stirring so the mince comes apart.

Heat a drizzle of olive oil in a frying pan over high heat.
Fry the sweet potato for 6 - 7 minutes until evenly brown, adding the rest of the Mexican-style spices in the last 30 seconds.
Keep warm over low heat until ready to serve.

In a small bowl, mix the shredded cabbage with the mayonnaise. Season with salt and pepper to taste.
Scatter the grated cheese over the minced beef, put the lid on, and cook for 1 more minute so that the cheese can melt.