Mexican Spiced Beef Fajita Bowls
with charred veg and lime quinoa
A tortilla-less take on this Tex-Mex favourite. These fajita bowls feature zesty quinoa, spiced roasted veg, a refreshing creamy sauce and juicy beef rump cooked exactly how you like it.
Tags:
Protein Rich
•Quick
•Family Friendly
Allergens:
Milk
•Soya
•Wheat
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Beef Rump
1 unit(s)
Bell Pepper
1 unit(s)
Onion
2 sachet(s)
Mexican Style Spice Mix
2 unit(s)
Tomato
65 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Lime
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
170 grams
Quinoa
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3174 kJ
Energy (kcal)758 kcal
Fat28.7 g
of which saturates12.2 g
Carbohydrate80.1 g
of which sugars17.4 g
Dietary Fiber3 g
Protein45.6 g
Cholesterol0 mg
Salt2.79 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Boil a large pot of water for the quinoa.
- Stir in the stock and quinoa and bring back up to the boil.
- Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins.
- Drain in a sieve and return to the pot, off the heat. Season to taste with salt and pepper.
- Cover with a lid and set aside.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and thinly slice the onion.
- Zest the lime. Cut half into wedges and juice the rest.
- Chop the tomato into small pieces.
- Season the beef with salt, pepper and half the Mexican spice. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
3
- Add the bell pepper and half the onion to a lined baking tray.
- Toss with salt, pepper, the remaining Mexican spice mix and a drizzle of oil.
- Roast on the middle shelf of the oven until tender, 13-16 mins.
- Meanwhile, in a bowl, mix together the tomato and remaining onion.
- Season to taste with salt, pepper and a drizzle of oil.
4
- While the veg roasts, place a large pan over high heat with a drizzle of oil.
- Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Meat is safe to eat when the outside is browned.
- Once cooked, remove from the pan, cover and allow to rest.
5
- Add 1 tsp lime juice, ¼ tsp sugar (double both for 4p), the creme fraiche, chipotle paste and half the lime zest to a small bowl.
- Season with salt and pepper, then mix to combine.
- Thinly slice the beef.
6
- Stir the remaining lime zest through the quinoa, fluffing it up as you go.
- Divide the quinoa and roast veg between bowls.
- Top with the sliced beef rump.
- Add a dollop of zesty creme fraiche then spoon over the tomato onion salsa.
- Serve remaining lime wedges on the side for squeezing over.
