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Prep Time
25 min
Cuisine
Mexican
Combining succulent, spiced pork; popped kidney beans; bulgur; crunchy salad and vibrant garlic turmeric yoghurt, this moreishly good Mexican bowlful features an array of tastes to tantalise your taste buds as well as lots of satisfying wholesome goodness. It's sure to bowl you over!
Prep Time
25 min
Cuisine
Mexican
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 456 kJ 108 kcal |
2460 kJ 584 kcal |
Fat of which saturates |
2.4 g 0.7 g |
12.8 g 3.8 g |
Carbohydrate of which sugars |
10.7 g 1.4 g |
57.9 g 7.7 g |
Fibre | 3.5 g | 18.9 g |
Protein | 10.5 g | 56.6 g |
Salt | 0.06 g | 0.31 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle, then drain and rinse the kidney beans
Add the kidney beans to a baking tray with a small drizzle of olive oil and a pinch of salt and pepper
Give everything a good mix up and put them in the oven for 20-25 min or until the skins have burst and are crispy
Meanwhile, peel and grate the garlic
Combine the ground turmeric, natural yoghurt and grated garlic in a small bowl with a pinch of salt – this is your turmeric yoghurt
Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot
Re-boil a kettle
Cut the cucumber in half lengthways and scrape out the inner seeds with a teaspoon, discarding the seeds
Grate the cucumber
Slice the cherry tomatoes in half
Chop the coriander finely, including the stalks
Add the chopped tomatoes, coriander and cucumber to a bowl
Add the juice of 1/2 [1] lime and season with a pinch of salt – this is your cucumber salsa
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Add the diced pork with the ground cumin, smoked paprika and a pinch of salt and cook for 3-4 min or until browned all over
Once the pork has browned, add the tomato paste with 50ml [100ml] boiled water and cook for 2 min further or until a thick sauce has formed – this is your Mexican pork
Meanwhile, cut the remaining lime into wedges
Serve the Mexican pork over the cooked bulgur wheat with the cucumber salsa, popped beans and turmeric yoghurt to the side
Garnish with a wedge of lime
Enjoy!