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Burrito bowl recipe

  • 2 adults and 2 children

Make you AND your baby a healthy burrito bowl packed with beef, sweet potato, black beans and avocado - with this fab recipe by Young Gums author Beth Bentley

burrito-bowl-recipe_204159

To serve 2 adults and 2 children

  • Splash of olive oil
  • 10 tbsp minced beef (about 150g)
  • 2 small garlic cloves, squished or grated
  • 10 tbsp canned black beans (about 150g)
  • ½ tsp paprika
  • ½ tsp ground cumin
  • 1 heaped tbsp tomato purée
  • 2 small sweet potatoes, peeled and grated
  • 2 mugfuls of cold water
  • Baby-friendly bone broth or salt-free bouillon/stock

For dishing up

  • Baby guacamole (mash up some avocado, creamy not lumpy)
  • 1 tbsp plain yoghurt
  • Pinch of grated cheese
  • Squeeze of lime juice
  • Brown rice
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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.

  • If you’re serving this with rice, you can have it boiling away while you’re preparing the chilli, so everything’s ready at once.
  • Add chilli and salt to the adults portions if you want more of a kick.
  • This freezes beautifully if you fancy a bit of batch-cooking.

Baby recipe book Young Gums by Beth Bentley (Ebury Press, £14.99) is out now.

Images: Haarala Hamilton

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