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One pot
Gluten Free

Greek Kofta Beef Bowl

with Zucchini-Cauliflower 'Rice' & Lemony Kale Salad

Cooking time

15 minutes




770 /serving

Warm and cool elements play off each other perfectly in this meal-in-a-bowl, from the savoury beef and cauliflower ‘rice’ (definitely best served warm), to the tiny cubes of feta and thin slices of zucchini (delightfully refreshing). A few leaves of fresh mint add brightness to the bowl, as does a squeeze of lemon added to ribbons of kale. Close your eyes and it will almost feel like you are summering on a Greek isle!

We will send you:

  • 340g Ground beef (High-protein serving)
  • 225g Cauliflower 'rice'
  • 15ml Minced garlic
  • 1 Lemon
  • 100g Chopped kale
  • 1 Bunch of mint
  • 100g Zucchini half-moons
  • 15ml Tomato paste
  • 16g Sunflower seeds
  • 30g Feta
  • 10g Greek spice blend (garlic, cumin, black pepper, paprika, salt, oregano, basil)

Contains: Milk, Sulphites

You will need:

Large pan
Olive oil
Salt & pepper
Total Fat
61 g
Saturated Fat
16 g
320 mg
Total Carbs
19 g
5 g
43 g
7 g
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Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground beef* and tomato paste; season with ½ the spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until just cooked through. Transfer to a bowl, leaving any brown bits (or fond) in the pan, and set aside in a warm spot.
a picture
Cook the cauliflower 'rice'
In the pan of fond, heat a drizzle of olive oil on medium. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower 'rice'; season with the remaining spice blend and S&P. Cook, stirring frequently, 6 to 8 minutes, until beginning to brown. Add the zucchini and season with S&P. Cook, stirring frequently, 2 to 3 minutes, until softened.
a picture
Make the salad
While the cauliflower 'rice' cooks, juice the lemon. Pick the mint leaves off the stems. In a large bowl, combine the lemon juice and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Add the kale; using your hands, massage the vinaigrette into the kale. Add ½ the mint leaves (roughly chop before adding) and feta; toss to combine and season with S&P to taste.
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Assemble the bowls & serve
Divide the finished cauliflower 'rice' between your plates. Top with the cooked beef and kale salad. Garnish with the sunflower seeds and remaining mint leaves (roughly chop before adding). Bon appétit!

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