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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein16% · 36g
Carbs36% · 81g
Fat48% · 47g
5g
Fiber
450mg
Sodium
4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
38th pctl
More protein than 38% of 1,366 meals
Protein density
4g /100cal
Leaner than 26% of meals
vs Beef average
4% lighter
This900
Avg933
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✓ Lower sodium
Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Cauliflower Florets
Jalapeño
Scallions
Lime
Cilantro
Tomato
Fajita Spice Blend
Garlic Powder
Jasmine Rice
Veggie Stock Concentrate
Mayonnaise
Sour Cream
Salt
Pepper
Cooking Oil
Sugar
Butter
Ground Beef
How to make it
1
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
• Cut cauliflower into bite-size pieces if necessary. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Finely chop cilantro. Dice tomato into ½-inch pieces.
2
• Toss cauliflower on a baking sheet with a large drizzle of oil, 2 tsp Fajita Spice Blend (4 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Fajita Spice Blend later.) Roast on top rack until cauliflower is tender, 20-25 minutes.
3
• Meanwhile, in a small microwave-safe bowl, combine jalapeño, ¼ tsp sugar, juice from half the lime, and a pinch of salt. (For 4 servings, use ½ tsp sugar and a big pinch of salt.)
• Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add scallion whites, half the garlic powder (you’ll use the rest later), and remaining Fajita Spice Blend; cook, stirring, until scallion whites are softened, 2-3 minutes.
• Add rice, 1 ¼ cups water (2 ¼ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and water has evaporated, 15-18 minutes.
• Keep covered off heat until ready to serve.
5
• Remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince remaining jalapeño.
• In a second small bowl, combine cilantro, mayonnaise, sour cream, remaining garlic powder, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. TIP: If you’d like more zesty heat, add a small splash of jalapeño pickling liquid instead of, or in addition to, lime juice.
• Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
6
• Fluff rice with a fork. Stir in tomato, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Taste and season with salt and pepper.
• Divide rice between bowls; top with cauliflower. Drizzle everything with salsa verde. Garnish with reserved jalapeño rounds and sprinkle with scallion greens. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
• Cut cauliflower into bite-size pieces if necessary. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Finely chop cilantro. Dice tomato into ½-inch pieces.
2
Step 2
• Toss cauliflower on a baking sheet with a large drizzle of oil, 2 tsp Fajita Spice Blend (4 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Fajita Spice Blend later.) Roast on top rack until cauliflower is tender, 20-25 minutes.
3
Step 3
• Meanwhile, in a small microwave-safe bowl, combine jalapeño, ¼ tsp sugar, juice from half the lime, and a pinch of salt. (For 4 servings, use ½ tsp sugar and a big pinch of salt.)
• Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4
Step 4
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add scallion whites, half the garlic powder (you’ll use the rest later), and remaining Fajita Spice Blend; cook, stirring, until scallion whites are softened, 2-3 minutes.
• Add rice, 1 ¼ cups water (2 ¼ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and water has evaporated, 15-18 minutes.
• Keep covered off heat until ready to serve.
5
Step 5
• Remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince remaining jalapeño.
• In a second small bowl, combine cilantro, mayonnaise, sour cream, remaining garlic powder, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. TIP: If you’d like more zesty heat, add a small splash of jalapeño pickling liquid instead of, or in addition to, lime juice.
• Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
6
Step 6
• Fluff rice with a fork. Stir in tomato, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Taste and season with salt and pepper.
• Divide rice between bowls; top with cauliflower. Drizzle everything with salsa verde. Garnish with reserved jalapeño rounds and sprinkle with scallion greens. Serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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