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Beef Kafta Mediterranean Bowl

Serves 4:

609 Cal

54.8 C

26.3 F

36.8 P

Kafta

16 oz 93% Lean Grass Fed Beef

½ onion, grated and drained of water

2 cloves garlic, minced

¼ cup parsley, chopped

1 tsp salt

½ tsp cumin

½ tsp cinnamon

½ tsp ground coriander

½ tsp dried oregano

¼ tsp black pepper

Bowl

2 medium zucchini

20 asparagus spears

4 mini orange bell peppers, cut into rings

1 tbsp evoo, divided for cooking

4 cups baby spinach

16 cherry tomatoes, quartered

1 cucumber, quartered and diced

2 cups cooked couscous (prepare according to directions on package)

16 kalamata olives

4 roasted red peppers in olive oil

8 tbsp tzatziki sauce

4 tbsp hummus

Salt and Pepper to taste

Directions

Preheat oven to 350. Mix all ingredients together. Divide into 12 and mold into logs. Lay on baking sheet covered in parchment paper (for easy clean up). Bake 18-20 minutes or until internal temperature is 160 degrees.

On a grill pan, heat 1 tsp of olive oil. Grill asparagus, zucchini, and orange bell pepper in turns adding olive oil as needed to prevent sticking.

Set aside to cool. Plate 1 cup of spinach, 4 quartered cherry tomatoes, ¼ quartered and diced cucumber, ½ cup couscous, 4 kalamata olives, 1 sliced roasted red pepper, 3 kafta logs, 2 tbsp tzatziki sauce, and 1 tbsp hummus.

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