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@anammid: #CapCut #fyp #sholawat

Anammid
Anammid
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Region: ID
Friday 19 January 2024 04:02:22 GMT
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marnow_58
Bang_Sis :
iyo rekkkk
2024-01-19 07:12:49
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Hot honey tahini cottage cheese beef bowl a balanced bowl with roasted sweet potato, tahini cottage cheese, pickled red onions and harissa beef You will need to serve 2 540 kcal & 38g protein For the bowl 
200g 5% beef mince 1 tsp harissa paste 300g sweet potato, diced 1 tsp garlic granules 3 tbsp cottage cheese 1 heaped tsp tahini Juice of 1 lemon (split between components) 1 red onion 50ml each white wine vinegar + water 1 tsp honey Salad: ½ cucumber, 12 cherry tomatoes, a handful of parsley, lemon juice To finish: 30g feta, 1 tbsp pomegranate seeds, drizzle of hot honey (or honey + pinch chilli flakes) Method Preheat the oven to 200°C fan or airfryer. Toss the diced sweet potato with garlic granules and roast on a baking tray for 20–25 minutes, or until golden and soft. Finely slice the red onion. In a small saucepan, bring the vinegar, water and honey to a v gentle simmer, then add in the onion. Set aside to pickle while you prepare everything else. Add the beef mince and harissa to a non-stick pan and cook over medium-high heat for 5 minutes, breaking it up with a spoon as it browns and crisps around the edges. In a small bowl, stir together the cottage cheese, tahini and juice of half the lemon until smooth and creamy. Dice the cucumber, halve the tomatoes and chop the parsley. Toss together with the remaining lemon juice. To assemble, divide the tahini cottage cheese between two bowls, then layer on the roasted sweet potato, harissa beef, salad and pickled onion. Top with crumbled feta, pomegranate seeds and a drizzle of hot honey just before serving. #healthyrecipes #cottagecheese #highprotein
Hot honey tahini cottage cheese beef bowl a balanced bowl with roasted sweet potato, tahini cottage cheese, pickled red onions and harissa beef You will need to serve 2 540 kcal & 38g protein For the bowl 
200g 5% beef mince 1 tsp harissa paste 300g sweet potato, diced 1 tsp garlic granules 3 tbsp cottage cheese 1 heaped tsp tahini Juice of 1 lemon (split between components) 1 red onion 50ml each white wine vinegar + water 1 tsp honey Salad: ½ cucumber, 12 cherry tomatoes, a handful of parsley, lemon juice To finish: 30g feta, 1 tbsp pomegranate seeds, drizzle of hot honey (or honey + pinch chilli flakes) Method Preheat the oven to 200°C fan or airfryer. Toss the diced sweet potato with garlic granules and roast on a baking tray for 20–25 minutes, or until golden and soft. Finely slice the red onion. In a small saucepan, bring the vinegar, water and honey to a v gentle simmer, then add in the onion. Set aside to pickle while you prepare everything else. Add the beef mince and harissa to a non-stick pan and cook over medium-high heat for 5 minutes, breaking it up with a spoon as it browns and crisps around the edges. In a small bowl, stir together the cottage cheese, tahini and juice of half the lemon until smooth and creamy. Dice the cucumber, halve the tomatoes and chop the parsley. Toss together with the remaining lemon juice. To assemble, divide the tahini cottage cheese between two bowls, then layer on the roasted sweet potato, harissa beef, salad and pickled onion. Top with crumbled feta, pomegranate seeds and a drizzle of hot honey just before serving. #healthyrecipes #cottagecheese #highprotein
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