Mexican Beef & Cauliflower Rice Burrito Bowl
with Cucumber Salsa & Cheddar Cheese
Here we go, let’s smash together all the delicious additions of a burrito into a bowl full of fluffy cauliflower rice. We’ve got saucy beef and veggies to start us off, then grab a bite of the cucumber salsa and finishing up this Mexican feast is a sprinkling of Cheddar cheese.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
½
Onion
2
radish
1
cucumber
1
carrot
1 packet
cauliflower rice
1 sachet
vegetable stock powder
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
roasted tomato salsa
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic and onion (see ingredients). • Thinly slice radish. Roughly chop cucumber. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, until tender, 3-5 minutes. • Add half the garlic and cook, until fragrant, 1 minute. • Add cauliflowerrice and vegetable stock powder and cook until softened, 2-4 minutes. Season to taste and transfer to a bowl. Cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. Cook carrot and beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Reduce heat to medium, add Tex-Mex spice blend, tomato paste, the brown sugar and remaining garlic and cook until fragrant, 1 minute. • Add the water and simmer until slightly thickened, 2-3 minutes. Season to taste. • In a medium bowl, combine radish, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• Divide cauliflower rice between bowls. Top with Mexican beef and cucumber salsa. • Sprinkle with shredded Cheddar cheese and dollop over roasted tomato salsa to serve. Enjoy!