Usually I will create a hearty baked meal like my pork pie or Mexican mince bake when I am using some form of mince… but today was such a beautiful, warm, blue-skied Spring day that I just wanted something light… but still super flavoursome. Enter, Healthy Mexican Beef Burrito Bowl!
Serves: About 4 (adjust accordingly) Time: 30-40 minutes
Ingredients: Beef mince (about a KG-ish), a chopped onion, a garlic clove or two, chilli if you please, olive oil (be generous), a tablespoon or so of cumin, a teaspoon of paprika, a teaspoon of ground ginger, a tablespoon of dried or fresh thyme, salt, two chopped tomatoes, some chopped mushrooms.
Steps: Saute the onion and garlic in olive oil on a medium heat until softening. Add the spices and salt and continue to cook, stirring with a wooden soon until aromatic. Add mince and cook, breaking up with a wooden spoon as you go. Once mince is nicely browned, add chopped tomatoes, mushrooms and thyme. Simmer on a low-medium heat for about 15 minutes until it is nicely cooked and saucy and flavours have developed.
To serve, layer a base (like quinoa, cauliflower rice or regular brown rice, for example), then Mexican mince mixture, fresh chopped salad (I have used spiralized carrot, chopped baby spinach, tomato, parsley), cheese if desired, and Greek yoghurt. Definitely add some mashed avo too… they are just out of season here at the moment. Enjoy your fresh, healthy meal!
If you want it to be paleo, opt for cauliflower rice and just use guacamole instead of yoghurt, and of course omit the cheese!