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Mexican Beef & Cauliflower Rice Burrito Bowl
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Mexican Beef & Cauliflower Rice Burrito Bowl

Mexican Beef & Cauliflower Rice Burrito Bowl

with Cucumber Salsa & Cheddar Cheese

Here we go, let’s smash together all the delicious additions 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 finishing up this Mexican feast is a sprinkling of Cheddar cheese.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Quick Prep
Quick
Under 30g carbs
Allergens:
Milk

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

Total Time25 minutes
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

½

Onion

2

radish

1

cucumber

1

carrot

1 packet

cauliflower rice

1 sachet

vegetable stock powder

1 packet

beef mince

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

roasted tomato salsa

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2190 kJ
Fat25.4 g
of which saturates12 g
Carbohydrate29.6 g
of which sugars16.6 g
Dietary Fibre10.6 g
Protein39.6 g
Sodium1435 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.

Utensils

Large Frying Pan

Instructions

1
1

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

2
2

• 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 cauliflowerrice and vegetable stock powder and cook until softened, 2-4 minutes. Season to taste and transfer to a bowl. Cover to keep warm.

3
3

• 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.

4
4

• 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!