Beef Kofta Bowl with Mint Yogurt, Spinach and Cauliflower

One plate is the amount the calories and protein above are for.

• 6 oz lean ground beef
• 1 cup cooked spinach (from 3 cups raw)
• 1 cup cooked cauliflower (from 1.5 cups raw florets)
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 tablespoons chopped parsley
• 1 clove garlic, minced
• 2 tablespoons Greek yogurt
• 1 tablespoon chopped mint
• 1/4 teaspoon salt

• 12 oz lean ground beef
• 2 cups cooked spinach (from 6 cups raw)
• 2 cups cooked cauliflower (from 3 cups raw florets)
• 2 teaspoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 tablespoons chopped parsley
• 2 clove garlic, minced
• 4 tablespoons Greek yogurt
• 2 tablespoon chopped mint
• 1/2 teaspoon salt

• 24 oz lean ground beef
• 4 cups cooked spinach (from 12 cups raw)
• 4 cups cooked cauliflower (from 6 cups raw florets)
• 4 teaspoon olive oil
• 2 teaspoon ground cumin
• 2 teaspoon paprika
• 8 tablespoons chopped parsley
• 4 clove garlic, minced
• 8 tablespoons Greek yogurt
• 4 tablespoon chopped mint
• 1 teaspoon salt

• 36 oz lean ground beef
• 6 cups cooked spinach (from 18 cups raw)
• 6 cups cooked cauliflower (from 9 cups raw florets)
• 6 teaspoon olive oil
• 3 teaspoon ground cumin
• 3 teaspoon paprika
• 12 tablespoons chopped parsley
• 6 clove garlic, minced
• 12 tablespoons Greek yogurt
• 6 tablespoon chopped mint
• 1 1/2 teaspoon salt

• 48 oz lean ground beef
• 8 cups cooked spinach (from 24 cups raw)
• 8 cups cooked cauliflower (from 12 cups raw florets)
• 8 teaspoon olive oil
• 4 teaspoon ground cumin
• 4 teaspoon paprika
• 16 tablespoons chopped parsley
• 8 clove garlic, minced
• 16 tablespoons Greek yogurt
• 8 tablespoon chopped mint
• 2 teaspoon salt

1. Heat the oven to 425°F and line a sheet pan.
2. Mix the beef, cumin, paprika, parsley, garlic and salt and shape 4 small logs.
3. Toss the cauliflower with the oil and spread it beside the kofta.
4. Roast 15 to 18 minutes until the kofta are browned and read 160°F and the cauliflower is tender; spoon off any fat on the pan, then wilt the spinach on the hot pan for 2 minutes until soft.

   160°FStart timer
5. Stir the mint into the yogurt and spoon it beside the kofta.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the mint yogurt separate, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

   165°FStart timer

• Calories479
• Protein54g
• Carbs9g
• Fat23g
• Fiber4g
• Sodium746mg

• Steady Energy
• A Healthy Weight

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