Beef & Cauliflower Rice Burrito Bowl

Name: Beef & Cauliflower Rice Burrito Bowl with Cucumber Salsa & Cheddar Cheese
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 packet Cauliflower Rice; 250 g Beef Mince; 1 packet Shredded Cheddar Cheese; 1 packet roasted tomato salsa; 1 sachet Tex-Mex Spice Blend; 1 Cucumber; 1 packet Tomato Paste; 1 Carrot; 2 Garlic; 2 Radish

with Cucumber Salsa & Cheddar Cheese

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Here we go, let’s smash together all the delicious elements of a burrito into a bowl full of fluffy cauliflower rice. We’ve got saucy beef and veggies to start us off, then grab a bite of the cucumber salsa and finish up this Mexican feast with a sprinkling of Cheddar cheese.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Cauliflower Rice

250 g

Beef Mince

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

roasted tomato salsa

1 sachet

Tex-Mex Spice Blend

Cucumber

1 packet

Tomato Paste

Carrot

Garlic

Radish

Nutrition Values

Calories492 kcal

Energy (kJ)2060 kJ

Fat25.7 g

of which saturates12.6 g

Carbohydrate20.5 g

of which sugars12.7 g

Dietary Fibre9.6 g

Protein39.3 g

Cholesterol50.8 mg

Sodium671 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

• Finely chop garlic and onion (see ingredients). • Thinly slice radish. Roughly chop cucumber. Grate carrot.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, until tender, 3-5 minutes. • Add half the garlic and cook, until fragrant, 1 minute. • Add cauliflower rice and vegetable stock powder and cook until softened, 2-4 minutes. Season to taste and transfer to a bowl. Cover to keep warm.

• Return the frying pan to high heat with a drizzle of olive oil. Cook carrot and beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Reduce heat to medium, add Tex-Mex spice blend, tomato paste, the brown sugar and remaining garlic and cook until fragrant, 1 minute. • Add the water and simmer until slightly thickened, 2-3 minutes. Season to taste.

• In a medium bowl, combine radish, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • Divide cauliflower rice between bowls. Top with Mexican beef and cucumber salsa. • Sprinkle with shredded Cheddar cheese and dollop over roasted tomato salsa to serve. Enjoy!