Chermoula Beef & Brown Rice Bowl
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Chermoula Beef & Brown Rice Bowl

Chermoula Beef & Brown Rice Bowl

with Spiced Veggies, Tomato-Mint Salsa & Garlic Sauce

Tags:
Not Suitable for Coeliacs
Dietitian approved
Naturally Gluten-Free
Under 650kcal
Allergens:
Egg
Milk
Sesame

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Red Onion

1

Brown Rice

1

Cauliflower

1

Carrot

1

Ras El Hanout

1

Beef Strips

1

Chermoula Spice Blend

1

Tomato

1

Mint

1

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

1

olive oil

1

water

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Nutritional Values

Calories598 kcal
Energy (kJ)2504 kJ
Calories0 kcal
Fat19.5 g
of which saturates4.5 g
Carbohydrate63.4 g
of which sugars15.3 g
Dietary Fibre0 g
Protein39.9 g
Cholesterol0 mg
Sodium853 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. • Thinly slice red onion. • In a medium saucepan, add brown rice and the water, then bring to the boil over high heat. • Reduce heat to medium, then simmer, uncovered, until tender, 25-30 minutes. Drain rice. • Return saucepan to heat with a drizzle of oil. Cook onion with a splash of water, stirring regularly, until softened, 6-7 minutes. • Remove pan from heat, return drained rice and stir to coat. Cover to keep warm.

2

• Cut cauliflower into small florets. • Cut carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with ras el hanout and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3

• Meanwhile, combine chermoula spice blend and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add beef strips, tossing to coat. Set aside. • Finely chop tomato. • Pick and thinly slice mint leaves.

4

• In a small bowl, add tomato and mint. • Drizzle with olive oil. Season, then toss to combine.

5

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook beef, in batches, until browned and cooked through, 1-2 minutes.

TIP: Cooking the beef in batches over high heat helps it stay tender! TIP: The spice blend will char slightly in the pan, this adds to the flavour!

6

• Divide brown rice between bowls. • Top with chermoula-spiced beef, spiced veggies and tomato-mint salsa. • Dollop over garlic sauce to serve. Enjoy!