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Low carb, ready in 15 min!
Ready in 25 minutes

Beef Kofta & Roasted Sweet Potatoes

with Creamy, Lemony Chopped Salad

Cooking time

25 minutes

Servings

2/4

Calories

620 /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 refreshingly crunchy chopped salad that you’ll take to the next level with a creamy, lemony garlic dressing (secret ingredient: sour cream).

We will send you:

  • 340g Ground beef (high-protein serving)
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 1 Lemon
  • 2 Cucumbers
  • 1 Tomato
  • 200g 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
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
14 g
Sodium
230 mg
Total Carb
30 g
Sugars
9 g
Protein
38 g
Fibre
4 g
Preparation
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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, ⅓ of the spices and S&P. Roast, stirring halfway, 16 to 20 min., until golden brown and tender. Keep warm.
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Prepare & cook the kofta
Meanwhile, roughly chop the parsley leaves and stems. In a medium bowl, combine the beef, ⅓ of the sour cream, ⅔ of the garlic, ⅓ of the parsley, the remaining spices and S&P. Form into 6 oval patties (double for 4 portions). In a medium pan, heat a drizzle of oil on medium-high. Cook the kofta*, partially covered, 4 to 6 min. per side, until browned and cooked through.
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Mise en place
Meanwhile, medium-dice the tomato and cucumbers. Quarter the lemon. In a small bowl, make the dressing by combining the remaining sour cream and garlic, ½ the remaining parsley, the juice of up to ½ the lemon wedges, 1 tsp water (double for 4 portions), a drizzle of olive oil and S&P.
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Make the salad
In a second medium bowl, combine the tomato, cucumbers, ⅔ of the dressing and S&P.
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Plate your dish
Divide the salad and sweet potatoes between your plates. Top with the kofta and remaining dressing. Garnish with the remaining parsley and lemon wedges. Bon appétit!

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