Protein Boost | ORGANIC Ground Beef & Roasted Vegetable Tacos
with Spiced Labneh & String Pea-Feta Topper
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. Rev your engine with a meal of inventive beef—certified organic, so it’s better for you and the environment—and veggie tacos. Two less common ingredients add interest to each bite: cauliflower florets bronze beautifully in the oven while chunks of chayote get caramelized and crisped. For contrast, sass it up with a combo of sharp string peas and feta cheese. Give a spread of labneh a Latin Accent with a spice blend of the same name, featuring ancho chilies, peppers and sesame.
We will send you:
- 340g Organic lean ground beef
- 100g String peas (snow peas or sugar snap peas)
- 200g Cauliflower florets
- 1 Chayote
- 30ml Apple cider vinegar
- 60ml Labneh
- 30g Feta
- 6 Wheat flour tortillas
- 10g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Sulphites, Wheat
You will need:
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Aluminum foil
Large pan
Total Fat
45 g
Saturated Fat
18 g
Sodium
1510 mg
Total Carb
60 g
Sugars
12 g
Protein
48 g
Fibre
6 g
Preparation
Roast the cauliflower & chayote
Preheat the oven to 450°F. Peel and medium-dice the chayote. On a lined sheet pan, toss the cauliflower (halve if large) and chayote with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, remove the stem ends of the string peas; thinly slice crosswise on an angle. In a medium bowl, combine the string peas, cheese, vinegar (start with ½), a drizzle of oil, all but a pinch of the remaining spices and S&P. In a small bowl, combine the labneh, 1 tbsp water (double for 4 portions), the remaining spices and S&P.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through.
Plate your dish
Divide the tortillas between your plates. Spread with the spiced labneh. Top with the beef, cauliflower, chayote and string pea mixture. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
