Chermoula Beef & Brown Rice Bowl with Dukkah Cauliflower & Cucumber Yoghurt
NEW | Lean protein | Healthier Carbs | Packed with Veggies
Introducing our Balanced recipes. They're Dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories. This nourishing Middle-Eastern style rice bowl is packed full of flavour with just the right balance of beef, veggies and a delicious cucumber yoghurt for a refreshing kick!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
cauliflower
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 clove
garlic
1 packet
brown rice
1 packet
beef strips
1 sachet
chermoula spice mix
(Contains Sulphites;)
1 unit
tomato
1 bunch
mint
1 unit
cucumber
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 unit
carrot
Not included in your delivery
olive oil
3 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the brown rice and the water, stir, and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain, return to the saucepan and cover with a lid to keep warm.
While the rice is cooking, cut the cauliflower into small florets. Cut the carrot (unpeeled) into 1cm chunks. Place the cauliflower and carrot on an oven tray lined with baking paper, drizzle with olive oil and season with a little salt and pepper. Roast until nearly tender, 15 minutes. Add the dukkah to the veggies and toss to coat. Roast until tender and golden, 5-10 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, place the beef strips in a bowl with the chermoula spice blend. Drizzle with olive oil, season with salt and pepper and toss to coat. Finely chop the tomato. Pick the mint leaves and thinly slice. Place the tomato and mint in a bowl, drizzle with olive oil, season with salt and pepper and toss to combine. Finely chop the cucumber. Place the cucumber in a small bowl with the Greek yoghurt, season with salt and pepper and stir to combine.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes.Transfer to a small bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the beef strips and cook, tossing, until browned and cooked through, 1-2 minutes.
Divide the brown rice between bowls. Top with the chermoula beef and dukkah cauliflower and carrot. Spoon over the cucumber yoghurt and top with the tomato and mint. Garnish with the toasted flaked almonds.
