Warming Harissa Double Beef and Sweet Potato Bulgur Bowl
with Cavolo Nero and Yoghurt Drizzle
- Cereals containing gluten
- Wheat
- Milk
Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander. This Warming Harissa Beef and Sweet Potato Bulgur Bowl pairs a comforting stew with a bed of fluffy bulgur and tops with cooling yoghurt.
Ingredients
1 unit(s)
Sweet Potato
30 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
100 grams
Chopped Cavolo Nero
480 grams
British Beef Mince
30 grams
Tomato Puree
50 grams
Harissa Paste
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
220 milliliter(s)
Water for the Bulgur
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in the chicken stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer, 1 min. Pop a lid on the pan and remove from the heat.
Leave to the side for 12-15 mins or until ready to serve.
In the meantime, halve, peel, and chop the onion into small pieces.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
While the onion fries, peel and grate the garlic (or use a garlic press). Discard any tough stalks from the cavolo nero.
Add the beef to the onion pan. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once the mince has browned, stir through the garlic and tomato puree and stir-fry, 1 min more.
Add the cavolo nero, harissa, chicken stock paste and water for the sauce to the pan (see pantry for amount). Simmer until thickened slightly, 3-4 mins.
Remove from the heat and stir through the honey (see pantry for amount) and sweet potato.
Share your bulgur to one side of your bowl.
Spoon your harissa beef to the other side.
Drizzle over the yoghurt. Sprinkle over the crispy onions to finish.
