Packing 40g protein per bowl these high-protein bowls, with my go to, Cleaver’s Organic Meat Lean Beef Mince, deserve a place in your weekly meal plan.
This bowl is built for flavour and balance – with quality protein from Cleaver’s Organic Lean Beef Mince, fibre-rich grains and vegetables, and creamy, probiotic-rich toppings to support digestion…and satisfaction – of course!
✔️ High protein
✔️ Iron + B12
✔️ Fibre + healthy fats
✔️ Big flavour, simple ingredients
Cleaver’s Organic is organic and grass fed – did you know that grass fed beef is typically leaner than the conventionally raised, grain-fed beef? Plus Cleaver’s Organic Meat is free from antibiotics, added hormones, synthetic pesticides or GMOs – it’s an easy choice for our family, and the lean mince gobbles all the delicious flavours in this one!
*This is a partnered post with Cleaver’s Organic Meat. All thoughts and opinions expressed are the author’s own.*
HIGH PROTEIN HARISSA BEEF, WHIPPED FETA, PICKLED CUCUMBER BOWL
Serves 4
Gluten free
500g Cleaver’s Organic Lean Beef Mince
2 tsp extra virgin olive oil
2 tsp finely chopped garlic
½ bunch coriander, leaves picked and finely chopped, stalks finely sliced
2 tsp ground cumin
3 tsp Harissa paste
2 tbsp tomato paste
½ cup quinoa grain or 1 ½ cups cooked quinoa
100g green beans, trimmed and cut into thirds
Pickled cucumber:
1 Lebanese cucumber, trimmed and finely sliced
⅓ cup apple cider vinegar
⅓ cup boiled water
Pinch sea salt
Whipped feta:
100g feta
½ cup ricotta or cottage cheese
½ cup greek yoghurt
1-2 tbsp lemon juice, to taste
To serve:
¼ cup beetroot sauerkraut
¼ cup tomato relish (opt)
Freshly sliced chilli
4 lemon wedges
Create the base ingredients of your high protein bowl before cooking the harissa beef mince, to make for easy assemblage later. Make the pickled cucumber first. Combine all ingredients in a jar and set aside to pickle for at least 15 minutes. For the whipped feta, add all ingredients to a high speed blender or food processor and blitz until creamy and smooth, transfer to a container and set aside. Cook the quinoa for the base of the bowl according to packet instructions, cover and set aside to stay warm. Blanch the green beans in boiling water for 2-3 minutes, drain and refresh under cold water and set aside. Heat a frypan on medium heat, add extra virgin olive oil to coat the pan then add the garlic, coriander stalks and ground cumin and cook for 1 minute. Add Cleaver’s Organic Lean Beef Mince to the pan, and brown the meat, breaking up the pieces as it cooks. Once the meat is cooked, add the harissa, tomato paste and a good pinch of salt and black pepper, and cook a further 2-3 minutes, stirring throughout, to wake up the flavours of the harissa. Once the meat is cooked, stir through chopped coriander leaves, then assemble your bowls. Divide cooked quinoa into each bowl to lay the base, follow with the harissa beef, a big dollop of whipped feta, pickled cucumber, green beans, kraut and chutney (if desired), top with extra chilli if desired, and serve with lemon wedges.
