Tex-Mex Beef Bowl with Guacamole, Salsa & Cheese
with red cabbage slaw, sweet potato & cornCalories
:
777 kcalProtein
:
33.9g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
-30% carbs
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Gluten
- Tarwe
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)
½ sachet(s)
BBQ spice rub
½ sachet(s)
Mexican-style spices
50 g
Shredded red cabbage
35 g
Corn
40 g
Guacamole
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)3251 kJ
Calories777 kcal
Fat51.6 g
Saturated Fat16.8 g
Carbohydrate41.3 g
Sugar17.5 g
Dietary Fiber11.4 g
Protein33.9 g
Salt3.2 g
Trans Fat0.6 g
Potassium379.4 mg
Calcium42.2 mg
Iron1 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Dice the sweet potato into 2cm cubes and boil for 4 - 6 minutes, then drain and transfer to a frying pan.
- Drizzle with olive oil and fry for 6 - 7 minutes over high heat.
- Add half of the Mexican-style spices* and fry for 30 seconds.
*Take care, this ingredient is spicy! Use as preferred.
2
- Meanwhile, slice the onion into half-rings.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
- Add the mince, the BBQ spice rub* and the rest of the Mexican-style spices.
- Fry for 2 more minutes, separating the mince as you do so.
*Take care, this ingredient is spicy! Use as preferred.
3
- Dice the tomato and transfer half of it to the mince, then fry for 3 - 4 more minutes.
- Scatter over the cheese and cook for 1 more minute, covered.
- Finely chop the parsley and quarter the lime.
- In a bowl, combine the rest of the tomato with half of the parsley and the juice of a quarter lime per person. Season to taste with salt and pepper.
4
- Drain the corn.
- In a bowl, combine the cabbage with the mayonnaise. Season to taste with salt and pepper.
- Serve everything on deep plates and top with the guacamole.
- Garnish with the rest of the parsley and serve the rest of the lime wedges alongside.
