
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Cauli-Broccoli Rice
1 sachet
Chilli Flakes
1 packet
Baby Spinach Leaves
1
Red Onion
1
Carrot
2
Garlic
Diced Beef
1
Parsnip
1 packet
Creamy Pesto Dressing
(Contains: Soy)
• Preheat oven to 240°C/220°C fan-forced. Cut red onion into wedges. Cut parsnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Add a drizzle of olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• While veggies are roasting, finely chop garlic. Roughly chop baby spinach leaves. • In a medium bowl, combine diced beef, garlic & herb seasoning and a drizzle of olive oil, then season. • In a large frying pan, melt the butter with a dash of olive oil over a high heat. Cook cauliflower rice, vegetable stock powder and garlic until tender and fragrant, 2-3 minutes. Transfer to a large bowl.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • When the oil is hot, cook diced beef, turning once halfway through, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Add roasted veggies and baby spinach to cauliflower rice. Toss to combine and season. • In a small bowl, combine creamy pesto dressing with a splash of water. TIP: The spice blend will char slightly in the pan, this adds to the flavour of the beef!
• Divide roast veggie cauliflower rice between bowls. • Top with garlic beef. • Pour over creamy pesto dressing. Sprinkle with a pinch of chilli flakes (if using) to serve.