Middle Eastern Beef & Veggie Platter
with Zesty Hummus & Lemon-Tahini Sauce
Cooking time
25 minutes
Servings
2/4
Calories
/serving
For this slow carb supper, we're matching spiced ground beef with a select duo of veggies: roasted beets and cauliflower come out of the oven nicely browned. With a swoosh of zested hummus and drizzle of lemony tahini sauce, it’s Middle Eastern magic without much effort.
We will send you:
- 250g Canadian-raised lean ground beef
- 225g Red beets
- 200g Cauliflower florets
- 1 Lemon
- 120g Hummus
- 15ml Tahini
- 15g Minced roasted garlic
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Whisk
Zester
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- On a lined sheet pan, separately toss the beets and cauliflower (halve if large) with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
Cook the beef
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the beef*and ½ the garlic; season with the remaining spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
- Meanwhile, zest and juice the lemon.
- In a medium bowl, combine the hummus, lemon zest, ½ the lemon juice and S&P.
Make the sauce
- In a small bowl, whisk the tahini, remaining lemon juice and garlic, 1 ½ tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the hummus between your plates and spread out in a circular motion.
- Top with the beef and vegetables.
- Drizzle with the sauce. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
