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Protein Upgrade | ORGANIC Ground Beef Shawarma Bowls

with Tzatziki & Olives

Cooking time

10 minutes

Servings

2/4

Calories

610 /serving

Shawarma can trace its origins back to the Ottoman empire, and we’re pretty sure it’s been popular ever since! This express version is richly seasoned with za’atar while a chopped salad lifts the palate and riced cauliflower offers a keto-happy alternative to starchy grains.

We will send you:

  • 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
  • 15ml Minced garlic
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 2 Cucumbers
  • 1 Tomato
  • 15ml Apple cider vinegar
  • 30g Olives
  • 60g Garlic-cucumber yogurt (tzatziki)
  • 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)

Contains: Milk, Sesame, Sulphites

You will need:

Medium pan
Oil
Salt & pepper (S&P)
Medium heatproof bowl
Microwave
Total Fat
41 g
Saturated Fat
13 g
Sodium
1000 mg
Total Carb
22 g
Sugars
10 g
Protein
39 g
Fibre
4 g
Preparation
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Cook the pork

  • In a medium pan, heat a generous drizzle of oil on medium-high.

  • Add the pork* and garlic; season with ½ the za’atar and S&P.

  • Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.

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Cook the cauliflower rice

  • Meanwhile, in a medium heatproof bowl, combine the cauliflower rice and remaining za’atar.

  • Cover tightly with plastic wrap. Microwave, 5 to 7 min., until softened.

  • Add a drizzle of oil and S&P; stir well.

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Make the salad

  • Meanwhile, medium-dice the cucumbers and tomato.

  • In a medium bowl, combine the cucumberstomato, olives, vinegar and S&P.

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Plate your dish

  • Divide the tzatziki between your bowls and spread out in a circular motion.

  • Top, side by side, with the cauliflower rice, pork and salad. Bon appétit!

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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.