Beef Shawarma Bowls

with Harissa Vegetables & Cucumber Yogurt

25 MIN

10 SmartPoints®

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this fresh, hearty spin on the classic Middle Eastern dish, farro is tossed with smoky harissa-glazed green beans and peppers, then topped with dukkah-spiced beef. It’s all brought together with a cooling dollop of creamy Greek yogurt mixed with crisp cucumber, aromatic garlic, and preserved lemon purée.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

See Plans

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
½ cup Semi-Pearled Farro
2 cloves Garlic
6 oz Green Beans
1 Persian Cucumber
4 oz Sweet Peppers
1 Tbsp Red Harissa Paste
½ cup Plain Nonfat Greek Yogurt
1 tsp Preserved Lemon Purée
1 Tbsp Red Wine Vinegar
1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)

step-by-step

instructions

Cook Along

1 Cook the farro:

Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Halve the green beans crosswise. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Quarter the cucumber lengthwise, then thinly slice crosswise. Place in a medium bowl and season with salt and pepper.

3 Cook the beef:

While the farro continues to cook, separate the beef; pat dry with paper towels. Place in a bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Stir to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

4 Cook & glaze the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the halved green beans. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the quartered peppers and chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the harissa paste and 1/3 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the vegetables are coated. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

5 Make the cucumber yogurt:

While the vegetables cook, to the bowl of seasoned cucumber, add the yogurt, lemon purée, and as much of the garlic paste as you’d like. Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the farro & serve your dish:

Add the glazed vegetables to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beef and cucumber yogurt. Enjoy!