Protein Swap | Ground Beef Keftedes Bowls
with Olive Hummus & Lahanosalata
Cooking time
30 minutes
Servings
2/4
Calories
880 /serving
They look brown and beefy like traditional keftedes. But these roasted Greek meatballs are entirely plant-based, and packed with tastiness from garlic and fresh dill. Serve with heirloom zucchini, hummus studded with olives and a lemony cabbage slaw, for vegetarian night on Mount Olympus.
We will send you:
- 250g Canadian-raised lean ground beef
- 150g Shredded cabbage
- 2 Garlic cloves
- 14g Dill
- 1 Lemon
- 1 Heirloom zucchini
- 1 Cucumber
- 30g Olives
- 120g Hummus
- 140g Orzo
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder (wheat and sulphite), onion, dextrose, oregano, yeast extract, salt, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Sesame • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
46 g
Saturated Fat
10 g
Sodium
710 mg
Total Carb
78 g
Sugars
10 g
Protein
40 g
Fibre
9 g
Preparation
Boil the orzo
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking; season with S&P.
Prepare & start the keftedes
- Meanwhile, mince the garlic.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Crumble the patties.
- In a large bowl, combine the crumbled patties, garlic, ½ the dill, ⅔ of the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- Arrange the keftedes on a lined sheet pan and roast, 6 to 8 min., until partially browned.
Mise en place
- Meanwhile, thinly slice the cucumbers crosswise.
- Juice the lemon.
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.
- In a small bowl, combine the hummus, olive miscela and S&P.
- In a medium bowl, make the slaw by combining the cabbage, cucumbers, lemon juice, remaining dill and 1 tbsp oil (double for 4 portions).
Roast the zucchini & finish the keftedes
- In a second medium bowl, combine the zucchini, a drizzle of oil, the remaining spices and S&P.
- When the keftedes are partially browned, flip and add the zucchini.
- Roast, stirring halfway, 7 to 9 min., until browned and tender.
Plate your dish
- Divide the olive hummus between your bowls and spread out in a circular motion.
- Top with the orzo, keftedes and zucchini.
- Serve the slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
