Earthy roasted beetroot, charred corn, meaty black beans, sweet peppers, and browned beef strips are tossed together, then drizzled with zesty lime and a spicy yoghurt with pops of chipotle chillies, and dollops of avo hummus.
Fiesta Beef Bowl
Fiesta Beef Bowl
with beetroot, spicy chipotle yoghurt & avo hummus
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Avocado Hummus
- Beef
- Beef Strips
- Beetroot
- Black Beans
- Chipotle Chillies in Adobo
- Corn
- Kale
- Lime Juice
- Low Fat Plain Yoghurt
- Old Stone Mill Mexican Spice
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Butter
ROAST
Preheat the oven to 200°C. Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
FRY THE STRIPS
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear until browned, 20-30 seconds (shifting occasionally). In the final 15 seconds, baste with a knob of butter. Remove from the pan and season.
FRY THE Corn & BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the beans. Mix until warmed through. Remove from the heat and season.
SPICY YOGHURT
When the Beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. In a small bowl, combine the yoghurt and the chipotle (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
Toss together the roasted Beetroot and kale, the corn and beans, the peppers, the beef strips, the lime juice, and seasoning. In a small bowl, season the avo hummus.
SPICY DINNER
Bowl up the loaded Beef strips, drizzle over the spicy yoghurt, cover with dollops of avo hummus, and that’s it, Chef. Enjoy!
ROAST
Preheat the oven to 200°C. Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
FRY THE STRIPS
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear until browned, 20-30 seconds (shifting occasionally). In the final 15 seconds, baste with a knob of butter. Remove from the pan and season.
FRY THE Corn & BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the beans. Mix until warmed through. Remove from the heat and season.
SPICY YOGHURT
When the Beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. In a small bowl, combine the yoghurt and the chipotle (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
Toss together the roasted Beetroot and kale, the corn and beans, the peppers, the beef strips, the lime juice, and seasoning. In a small bowl, season the avo hummus.
SPICY DINNER
Bowl up the loaded Beef strips, drizzle over the spicy yoghurt, cover with dollops of avo hummus, and that’s it, Chef. Enjoy!
ROAST
Preheat the oven to 200°C. Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
FRY THE STRIPS
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear until browned, 20-30 seconds (shifting occasionally). In the final 15 seconds, baste with a knob of butter. Remove from the pan and season.
FRY THE Corn & BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the beans. Mix until warmed through. Remove from the heat and season.
SPICY YOGHURT
When the Beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. In a small bowl, combine the yoghurt and the chipotle (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
Toss together the roasted Beetroot and kale, the corn and beans, the peppers, the beef strips, the lime juice, and seasoning. In a small bowl, season the avo hummus.
SPICY DINNER
Bowl up the loaded Beef strips, drizzle over the spicy yoghurt, cover with dollops of avo hummus, and that’s it, Chef. Enjoy!
ROAST
Preheat the oven to 200°C. Place the Kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 25-30 minutes (shifting halfway).
FRY THE STRIPS
When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear until browned, 20-30 seconds (shifting occasionally). In the final 15 seconds, baste with a knob of butter. Remove from the pan and season.
FRY THE Corn & BEANS
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the beans. Mix until warmed through. Remove from the heat and season.
SPICY YOGHURT
When the Beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. In a small bowl, combine the yoghurt and the chipotle (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning.
JUST BEFORE SERVING
Toss together the roasted Beetroot and kale, the corn and beans, the peppers, the beef strips, the lime juice, and seasoning. In a small bowl, season the avo hummus.
SPICY DINNER
Bowl up the loaded Beef strips, drizzle over the spicy yoghurt, cover with dollops of avo hummus, and that’s it, Chef. Enjoy!
Frequently Asked Questions
What is the preparation time for Fiesta Beef Bowl?
The preparation time for Fiesta Beef Bowl with beetroot, spicy chipotle yoghurt & avo hummus is between 30 and 45 minutes.
What is the total time required to make Fiesta Beef Bowl with beetroot, spicy chipotle yoghurt & avo hummus?
The total time required to make Fiesta Beef Bowl with beetroot, spicy chipotle yoghurt & avo hummus is between 40 and 55 minutes.
How many servings does Fiesta Beef Bowl provide?
4 servings
What are the main ingredients in Fiesta Beef Bowl?
Avocado Hummus, Beef, Beef Strips, Beetroot, Black Beans, Chipotle Chillies in Adobo, Corn, Kale, Lime Juice, Low Fat Plain Yoghurt, Old Stone Mill Mexican Spice, Piquanté Peppers
What is the nutritional information of Fiesta Beef Bowl?
Calories: 525, Carbs: 50 grams, Fat: grams, Protein: 50.5 grams, Sugar: 10.8 grams, Salt: 904 grams
How do I prepare Fiesta Beef Bowl?
SPICY DINNER: Bowl up the loaded beef strips, drizzle over the spicy yoghurt, cover with dollops of avo hummus, and that’s it, Chef. Enjoy! JUST BEFORE SERVING: Toss together the roasted beetroot and kale, the corn and beans, the peppers, the beef strips, the lime juice, and seasoning. In a small bowl, season the avo hummus. SPICY YOGHURT: When the beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. In a small bowl, combine the yoghurt and the chipotle (to taste). Add a splash of water until drizzling consistency, a sweetener (to taste), and seasoning. FRY THE CORN & BEANS: Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the Mexican spice mix and the beans. Mix until warmed through. Remove from the heat and season. FRY THE STRIPS: When the roast has 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear until browned, 20-30 seconds (shifting occasionally). In the final 15 seconds, baste with a knob of butter. Remove from the pan and season. ROAST: Preheat the oven to 200°C. Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until cooked through, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Fiesta Beef Bowl?
Avocado Hummus, Beef, Beef Strips, Beetroot, Black Beans, Chipotle Chillies in Adobo, Corn, Kale, Lime Juice, Low Fat Plain Yoghurt, Old Stone Mill Mexican Spice, Piquanté Peppers
How many calories does Fiesta Beef Bowl have?
525 calories
How much fat content does Fiesta Beef Bowl have?
grams
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