Spicy Jamaican BBQ-Jerk Beef & Squash Skillet
over Cauliflower 'Rice'
Cooking time
15 minutes
Servings
2/4
Calories
520 /serving
Ready, set, skillet. All you need is a 15-minute reggae playlist to put paleo proteins on the table and a smile on your face. Meat and veg simmer in jerk spices and BBQ sauce, relaxed and ready to meet carb-smart rice.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 200g Diced butternut squash
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 30ml Organic BBQ sauce (no added sugar)
- 10g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
Contains: Mustard
You will need:
Large pan
Microwave
Oil
Salt
Total Fat
31 g
Saturated Fat
10 g
Sodium
240 mg
Total Carb
25 g
Sugars
9 g
Protein
39 g
Fibre
5 g
Preparation
Start the beef
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef; season with the spices and salt.
- Cook, breaking up the meat, 2 to 3 min., until lightly browned.
Finish the beef & cook the squash
- To the pan, add the garlic and squash. Cook, stirring often, 2 to 3 min., until partially cooked.
- Add the BBQ sauce and 2 tbsp water (double for 4 portions). Cook, partially covered, 4 to 6 min., until the squash is tender and the beef* is cooked through.
Microwave the cauliflower rice
- Meanwhile, in a medium bowl, add the cauliflower rice.
- Cover tightly with plastic wrap. Microwave, 5 to 7 min., until softened.
- Add a drizzle of oil and S&P; stir well.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the beef and squash. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
