Tex-mex Style Beef and Pork Bulgur bowl
with coriander and creamy avocado
A recipe conveniently customised just to your liking.
Tags:
Quick
Allergens:
Cereals containing gluten
•Wheat
•Egg
•Mustard
•Kamut (wheat)
•Khorasan (wheat)
•Oats
•Rye
•Barley
•Cereals containing gluten
•May contain traces of allergens
•Soya
•Mustard
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
150 grams
Bulgur Wheat
(Contains: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Wheat)
240 grams
Beef and Pork Mince
2 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Avocado
1 unit(s)
Lime
1 unit(s)
Onion
5 grams
Coriander
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Vegetable Stock
8 unit(s)
Tortilla
(Contains: Soya, Mustard, May contain traces of allergens, Cereals containing gluten, Wheat)
2 unit(s)
Cucumber
Not included in your delivery
to taste
Salt
to taste
Pepper
1 tbsp
Oil
Nutrition Values
Energy (kJ)5814 kJ
Energy (kcal)1390 kcal
Fat80.7 g
of which saturates20.5 g
Carbohydrate117.5 g
of which sugars10.4 g
Dietary Fiber17.7 g
Protein47.4 g
Salt6.9 g
Trans Fat3.1 g
Potassium932.5 mg
Calcium64.8 mg
Iron2.3 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pour 300ml water (per 2P) into a large pot, stir in the stock and bring to the boil.
- Add the bulgur, bring back to the boil and simmer for 1 min. Cover with a lid and remove from the heat. Leave aside until ready to serve.
- Halve the avocado and remove the pit and skin. Cut the flesh into cubes.
- Trim and roughly chop the cucumber. Halve, peel and thinly slice the onion. Roughly chop the coriander.
2
- Place a pan over medium heat with a drizzle of oil.
- Add the onion and fry for 1 min.
- Add the mince and fry for 3 mins, then add the Mexcian Spice and fry for 1 min more.
- Cut the tortillas into triangles.
- Add the tortillas to the oven and bake until crispy, 6-8 mins.
3
- Meanwhile, quarter the lime.
- In a bowl, mix the aioli with the paprika and the juice of 1 lime wedge (per 2P).
- Mix together then season with salt and pepper. Loosen with a splash of water if necessary.
4
- Divide the bulgur between bowls or deep plates.
- Add the mince, cucumber and avocado.
- Drizzle over the dressing and season with salt and pepper.
- Sprinkle the coriander over the top.
- Serve with tortilla chips and lime wedges alongside.
