Protein Swap | Spicy Jerk Ground Beef Rice Bowls
with Charred Corn Salsa & Pineapple Chili Mayo
Cooking time
15 minutes
Servings
2/4
Calories
690 /serving
Sunshine is only a few steps away. Tropical touches like hot jerk spices, lime juice and pineapple chili sauce go the distance in these bountiful bowls. Each serving is anchored by pre-cooked basmati rice, and brightened with cherry tomatoes and corn.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Scallion
- 140g Cherry tomatoes
- 125ml Whole corn kernels
- 30ml Vegan mayonnaise
- 45ml Pineapple chili sauce
- 30ml Ginger-garlic purée
- 227g Pre-cooked basmati rice
- 7g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
- 30ml Lime juice
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
9 g
Sodium
370 mg
Total Carb
62 g
Sugars
12 g
Protein
31 g
Fibre
5 g
Preparation
Make the salsa
- Quarter the tomatoes.
- Thinly slice the scallion crosswise.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the corn and sauté, 2 to 3 min., until beginning to brown.
- Transfer to a bowl and add the tomatoes, scallion, ⅔ of the lime juice, a drizzle of oil and S&P; toss well.
- Reserve the pan.
Cook the crumbled patties
- Crumble the patties.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the crumbled patties, ginger-garlic purée and spices.
- Cook, stirring occasionally, 3 to 5 min., until beginning to brown.
Warm the rice
- Meanwhile, poke small holes in the bag of rice.
- Microwave, 1 to 1 ½ min., until heated through.
- Transfer to a bowl; season with S&P.
Make the sauce
- In a small bowl, combine the mayo, pineapple chili sauce, remaining lime juice, 1 tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the crumbled patties and salsa.
- Drizzle with the sauce. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
