Ingredients
- 400g butternut pumpkin, peeled, cut into 1cm cubes
- olive oil cooking spray
- 4 limes
- 450g beef rump steak, trimmed
- 35g packet taco seasoning
- 400g can red kidney beans, rinsed, drained
- 310g can corn kernels, rinsed, drained
- 1/2 cup fresh coriander leaves
- 4 green onions, thinly sliced
- 2 garlic cloves, crushed
Method
- Step 1Preheat oven to 200°C. Place pumpkin in a roasting pan. Spray with oil. Roast, shaking pan occasionally, for 15 minutes or until golden and tender.
- Step 2Meanwhile, preheat a barbecue plate or chargrill on medium heat. Juice 2 limes and set aside. Sprinkle beef with taco seasoning. Spray with oil. Cook for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes to rest.
- Step 3Meanwhile, cut remaining limes in half. Cook, cut side down, for 1 minute or until slightly charred.
- Step 4Place pumpkin in a bowl. Add beans, corn, coriander, onion, garlic and reserved lime juice. Thinly slice beef. Add to pumpkin mixture. Toss to combine. Serve with lime halves.
- High fibre
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1410 kj
Energy
8g
Fat Total
3g
Saturated Fat
11g
Fibre
31g
Protein
70mg
Cholesterol
1201.38mg
Sodium
12g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Lennon
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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