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Spiced Organic Beef Burrito Bowls
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Spiced Organic Beef Burrito Bowls

Spiced Organic Beef Burrito Bowls

with Guacamole & Mango Bell Pepper Salsa

Get ready for this salsa dance! Bell pepper and mango are sautéed with sugar until tender and jammy, then mixed with onion, lime juice, and olive oil for a tangy topper. The fruity garnish is perfectly paired with fluffy jasmine rice, Mexican-spiced pork, and creamy guacamole. Breezy burrito bowls with a tropical twist? Ahh… welcome to (weeknight) paradise.

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

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

¾ cup

Jasmine Rice

1 unit

Bell Pepper

4 ounce

Mango

1 unit

Yellow Onion

1 unit

Lime

10 ounce

Organic Ground Beef

1 tablespoon

Mexican Spice Blend

4 tablespoon

Guacamole

1 unit

Tomato

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories850 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate96 g
Sugar15 g
Dietary Fiber5 g
Protein33 g
Cholesterol95 mg
Sodium620 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
Zester
Strainer
Large Pan
Medium Bowl

Instructions

Cook Rice
1

• In a small pot, combine rice, 1¼ cups water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. 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. • Halve, core, and finely dice half the bell pepper; thinly slice remaining bell pepper into strips. Drain mango, reserving juice. Halve, peel, and finely dice onion. Mince some of the diced onion until you have 2 TBSP (4 TBSP for 4 servings); set aside for step 5. Dice tomato. Zest and quarter lime.

Start Salsa
3

• Heat a drizzle of oil in a large pan over medium-high heat. Add diced bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Add mango and cook, stirring occasionally, until lightly charred, 1-2 minutes more. • Add ¼ cup water and ½ tsp sugar (1 tsp for 4 servings); cook until liquid has mostly evaporated, 30 seconds. • Turn off heat; transfer to a medium bowl. Wipe out pan.

Cook Pork
4

• Heat a drizzle of oil in same pan over medium high-heat. Add diced onion and sliced bell pepper; season with salt. Cook, stirring occasionally, until softened and lightly browned, 3-4 minutes. • Add pork, Mexican Spice Blend, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in reserved mango juice and cook until thickened, 30 seconds. Remove from heat. Taste and season with salt and pepper.

Cook through this step as instructed, swapping in beef or organic beef for pork.

Finish Salsa
5

• To bowl with mango mixture, add tomato, minced onion, juice from one lime (juice from 1½ limes for 4 servings; add a bit more if desired), and a large drizzle of olive oil; stir to combine. Taste and season generously with salt and pepper.

Finish & Serve
6

• Fluff rice with a fork; stir in lime zest. Season with salt and pepper. • Divide rice between bowls. Top with pork, salsa, and guacamole in separate sections. Serve.

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