Adobo Beef with Roasted Vegetables and Fresh Salsa

A few years ago, Charlie and I decided to upgrade our date-night ins with Blue Apron meal boxes. For more than two years, we enjoyed cooking dinner together every Thursday night and trying new foods and flavors.

While we discontinued our weekly Blue Apron subscription about a year ago when co-parenting times shifted a bit, I love adapting those fun meals to enjoy today.

This meal is full of Mexican flavor and is a great way to get more vegetables on your plates, too. It comes together in 30-45 minutes, so add this one to your week-night meal rotation!

Adobo Beef with Roasted Vegetables and Fresh Salsa

adapted from Mexican Beef Bowls recipe by Blue Apron


  • 1 lb. ground beef
  • 3 tablespoons of Mexican spice blend, see recipe below
  • 2 carrots, halved lenth-wise and cut into 1/2 inch pieces
  • 3 cups fresh broccoli florets
  • 1 cup long grain rice, uncooked
  • 1 tablespoon pickled jalapeños, diced (less or more, depending on your heat preference)
  • 2 cups cherry tomatoes, quartered
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 lime, halved

Mexican spice blend: 1 tablespoon each of Adobo chili powder, garlic powder, cumin, oregano, and smoked paprika. 1 1/2 teaspoons of salt. Mix together and store in airtight container. 


  1. Preheat oven to 425 degrees. In a medium bowl, combine carrots and broccoli. Drizzle with olive oil, season with salt and pepper to taste, and toss to coat. On an aluminum foil-lined sheet pan, arrange carrots and broccoli in one layer. Sprinkle with 1 tablespoon of the Mexican spice blend. Bake in the oven for 20-25 minutes until vegetables are browned.
  2. While the vegetables roast, add rice, 2 cups of water, and a pinch of salt to a small saucepan on high heat. Bring to a boil, cover, and simmer on low until water is absorbed. Remove rice from heat, fluff with a fork, and cover until the rest of the meal is prepared.
  3. While the rice cooks and the vegetables continue roasting, combine quartered tomatoes, juice from 1/2 of lime, and diced jalapeños in a small bowl. Drizzle with olive oil and season with salt and pepper to taste. Set aside.
  4. In a large saute pan, brown ground beef over medium heat, breaking into smaller pieces. Drain fat from the pan and sprinkle with remaining 2 tablespoons of Mexican spice blend. Add 1/2 cup of water and stir to combine. Allow to simmer, stirring occasionally, for 5-7 minutes until liquid is absorbed.
  5. While beef cooks, combine mayonnaise, sour cream, and juice from 1/2 lime in a small bowl. Whisk to create a Baja sauce for drizzling or dipping.
  6. Serve rice alongside beef with roasted vegetables and salsa on top. Finish with a drizzle of Baja sauce and sprinkle of cotija or parmesan cheese. Enjoy!

Serves 4.


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