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Saucy Beef Burrito Bowls
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Saucy Beef Burrito Bowls

Saucy Beef Burrito Bowls

with Charred Green Pepper, Salsa Fresca & Smoky Crema

Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Tex-Mex rendition is fully loaded. Steamy rice is topped with saucy spiced ground pork, charred green pepper and onion, salsa fresca, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?

Tags:
Protein Smart
Spicy
Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

½ cup

White Rice

1 unit

Yellow Onion

1 unit

Long Green Pepper

10 ounce

Ground Beef

1 unit

Tex-Mex Paste

1 unit

Tomato

5 teaspoon

White Wine Vinegar

2 unit

Scallions

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories690 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate55 g
Sugar9 g
Dietary Fiber5 g
Protein30 g
Cholesterol110 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Small Bowl
Medium Pan

Instructions

Cook Rice
1

• In a small pot, combine rice, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Prep
2

• While rice cooks, wash and dry produce. • Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP (2 TBSP for 4 servings). Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Make Salsa & Crema
3

• In a small bowl, combine tomato, minced onion, and half the vinegar (all for 4 servings). Season with salt. • Place smoky red pepper crema in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Veggies
4

• Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer to a plate.

Cook Pork
5

• Heat a drizzle of oil in same pan over medium-high heat. Add pork*, scallion whites, and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes. • Stir in Tex-Mex paste and ¼ cup water (1⁄3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more.

Swap in beef for pork.

Finish & Serve
6

• Fluff rice with a fork. Season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness. • Divide rice between bowls and top with veggies, pork, salsa, crema, and any remaining sauce from pan. Garnish with scallion greens and serve.

Ground Beef is fully cooked when internal temperature reaches 160°.