Spiced Beef Pulao Bowls
with Cauliflower 'Rice' & Fresh Tomato Chutney
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
Turmeric gives riced cauliflower its golden glow. Studded with peas, it’s the perfect base for a hearty paleo meal. Top it off with ground beef laced with BBQ sauce and spices, and the fresh bite of chopped tomatoes and onions spritzed with lime.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 50g Diced onions
- 1 Lime
- 1 Tomato
- 30ml Organic BBQ sauce (no added sugar)
- 2g Ground turmeric
- 150g Green peas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Mustard
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
11 g
Sodium
820 mg
Total Carb
29 g
Sugars
9 g
Protein
41 g
Fibre
9 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium.
- Add the cauliflower rice and turmeric. Sauté, 4 to 5 min., until partially cooked.
- Add the peas and sauté, 4 to 5 min., until softened; season with S&P.
Cook & coat the beef
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add ½ the onions and sauté, 1 to 2 min., until fragrant.
- Add the beef*; season with the spices.
- Cook, breaking up the meat, adding the BBQ sauce halfway, 4 to 6 min., until cooked through.
Make the tomato chutney
- Meanwhile, halve the lime; juice ½ and quarter the remaining ½.
- Small-dice the tomato.
- In a large bowl, combine the lime juice, tomato, remaining onions, a drizzle of oil and S&P.
Plate your dish
- Divide the cauliflower rice between your bowls.
- Top with the beef and tomato chutney.
- Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
