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Beef Kofta & Roasted Sweet Potatoes

with Creamy Lemon Chopped Salad

Cooking time

25 minutes




660 /serving

Join the kofta craze with this super flavourful—and wildly popular—Middle Eastern-style minced meat dish. Our well rounded kofta ‘kebabs’ combine ground beef with fresh parsley, garlic and an aromatic spice mix. You’ll shape oval patties and then pan-fry them until perfectly browned and juicy. Plate the spiced kofta alongside golden roasted sweet potatoes and a refreshing salad dressed in a creamy lemony garlic vinaigrette (secret ingredient: sour cream) that takes it to the next level.

We will send you:

  • 340g Ground beef (high-protein serving)
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 25g Sliced red onions
  • 1 Lemon
  • 2 Cucumbers
  • 1 Tomato
  • 300g Diced sweet potatoes
  • 86ml Sour cream
  • 15g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)

Contains: Milk

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
38 g
Saturated Fat
14 g
260 mg
Total Carbs
40 g
11 g
39 g
6 g
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Roast the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast, stirring halfway through, 18 to 22 minutes, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Prepare & cook the kofta
While the sweet potatoes roast, roughly chop the parsley leaves and stems. In a medium bowl, combine the ground beef, ⅓ of the sour cream, ⅔ of the garlic and ⅓ of the parsley; season with the remaining spice blend and S&P. Mix thoroughly to combine. Using your hands, shape the seasoned beef into 6 oval patties of equal size (double for 4 portions). In a medium pan, heat a drizzle of oil on medium-high. Add the kofta* and cook, partially covered, 4 to 6 minutes per side, until browned and cooked through.
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Mise en place
While the kofta cook, medium-dice the tomato and cucumbers. Quarter the lemon. In a small bowl, make the vinaigrette by combining the remaining sour cream, ½ the remaining parsley, as much remaining garlic as you'd like, the juice from up to ½ the lemon wedges (to taste) and a drizzle of olive oil; season with S&P to taste.
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Make the salad
While the kofta continue to cook, in a medium bowl, combine the vinaigrette with the tomato, cucumbers and as many onions as you’d like. Toss well; season with S&P to taste.
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Plate your dish
Divide the salad and roasted sweet potatoes between your plates. Top the salad with the beef kofta. Garnish with the remaining parsley and lemon wedges. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.