Veal and Veggie Bowl

Cut:  | Servings: 4 | Prep Time: 5 | Cook Time: 8

These delicious bowls will have everyone enjoying dinner and asking for repeats through the week.

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1 tbsp (15 mL) vegetable oil
1 pkg (450 g) ground Ontario grain-fed veal
1/2 tsp (2 mL) each salt and pepper
1 can (341 mL/12 oz) corn niblets, drained
1 1/2 cups (375 mL) chopped Ontario Greenhouse cucumbers
2 Ontario Greenhouse tomatoes, chopped
1/2 cup (125 mL) ranch salad dressing



In a large non-stick skillet, heat oil over medium-high heat and cook veal, salt and pepper, breaking up with spoon for about 8 minutes or until browned. Stir in corn and remove from heat.

Divide veal mixture among bowls and top with cucumbers and tomatoes. Drizzle with salad dressing to serve.

Tip: Need a zip to your bowl? Add 1 tsp (5 mL) chilli powder to the veal while cooking.

Want to have a different dressing? Try adding a poached egg instead of the salad dressing and break it open and stir it together as an extra addition of flavour and protein.

Chopped fresh herbs are always a wonderful addition to summery dinners, if you have dill, parsley or basil sprinkle some over top each bowl before enjoying.

Source: Emily Richards (@eriscooking)