Burrito bowl recipe
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 2 adults and 2 children
Ingredients
- A splash of olive oil
- 150g Minced beef
- 2 Garlic cloves, squished or grated
- 150g Black beans
- ½tsp Paprika
- ½tsp Ground cumin
- 1 Heaped tbsp tomato purée
- 2 Small sweet potatoes, peeled and grated
- 2 Mugfuls of water
- Very low-salt or salt-free stock
To serve
- Avocado, mashed so its creamy not lumpy
- 1tbsp Natural yoghurt
- A pinch of grated cheese
- Squeeze of Lime juice
- Brown rice
Method
- STEP 1
Warm a glug of olive oil in a small pan and add the beef mince and garlic. Stir it around for a couple of minutes to ensure the meat becomes brown all over.
- STEP 2
Add the black beans, paprika, cumin, tomato purée and sweet potato. Pour in the water/broth/stock and bring to a gentle simmer for 14–16 mins, mushing up the beans a bit with your stirring spoon.
- STEP 3
While your chilli is cooking, mix up a batch of Baby guac or just fork-mash a quarter avocado.
- STEP 4
When the chilli is cooked, heap some into bowls and allow to cool slightly before topping each with your guac/smashed avo, a teaspoon of plain yoghurt and some grated cheese. Squeeze of lime, party time.