Beef Fajita Bowls
with Sweet Pepper Slaw & Pepita-Cotija Crumble
Cooking time
25 minutes
Servings
4
Calories
930 /serving
When we think of Mexico, we think of the houses painted in all the hues in a crayon box, of the turquoise sea and street markets overflowing with ripe, fresh produce. If we had to sum it up in a word, it would be: colourful. Tonight’s fajita bowl is a quick 25-minute ode to Mexico, with a cabbage, carrot and sweet pepper slaw so vivid it should be woven into a tapestry. Fresh cilantro, avocado-lime vinaigrette, crunchy pepitas and Cotija cheese join the party too, alongside smoky-spiced ground beef on a bed of fluffy flavoured rice.
We will send you:
- 570g Ground beef
- 200g Julienned carrots
- 200g Shredded red cabbage
- 400g Sweet peppers
- 30ml Minced garlic
- 1 Bunch of cilantro
- 50g Diced onions
- 330g White rice
- 90ml Avocado-lime vinaigrette
- 50g Roasted pepitas (pumpkin seeds)
- 60g Cotija cheese (contains lipase)
- 16g Smoky Mexican Moment spice blend (smoked paprika, paprika, coriander, cumin, garlic flakes, oregano, black peppercorns, cloves, allspice, cinnamon)
Contains: Milk
You will need:
Medium pot
Large pan
Oil
Salt & pepper
Total Fat
43 g
Saturated Fat
13 g
Sodium
570 mg
Total Carb
89 g
Sugars
7 g
Protein
45 g
Fibre
9 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Mise en place
While the rice cooks, finely chop the cilantro leaves and stems. Thinly slice the sweet peppers into rings, dicarding the stem end. In a small bowl, make the pepita-Cotija crumble by combining the pepitas and Cotija cheese; season with a pinch of the spice blend and S&P.
Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the onion and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground beef*; season with the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through.
Make the slaw
In a large bowl, combine the sweet peppers, carrots and cabbage. Add the avocado-lime vinaigrette and toss well; season with S&P to taste.
Finish & serve
To the pot of rice, add ½ the cilantro and season with S&P to taste. Divide the rice between your bowls, top with the beef and the slaw. Garnish with the pepita-Cotija crumble and as much of the remaining cilantro as you’d like. Serve any remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
