Beef and Quinoa Burrito Bowl

by | Sep 7, 2020 | 0 comments

A healthy take on an all-time favourite! Store-bought Mexican spice mixes can often contain dubious ingredients, so use this quick and easy spice mix to add to mince, slow-cooked meals, roasted vegetables or this nutritious Burrito Bowl!

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hrDifficultyIntermediate
Ingredients
Roasted Sweet Potatoes
 1 small sweet potato, diced
 1 tbsp olive oil
Spice Mix
 1 tsp garlic powder
 1 tsp onion powder
 1/2 tsp dried oregano
 2 tsp paprika
Beef
 1 tbsp olive oil
 1 clove garlic, minced
 1/2 brown onion, diced
 500 g minced organic beef
Salsa
 1/4 Spanish onion, diced
 2 tomatoes, diced
 1/2 cucumber, diced
Capsicum
 1 tbsp olive oil
 1 red capsicum, cut into strips
 1 green capsicum, cut into strips
Guacamole
 2 avocados
 1/4 Spanish onion, diced
 Juice of 1 lime
To Serve
 1 cup quinoa, cooked and cooled
 1 jalapeno, sliced and fried quickly
 Small handful of coriander
 Lime wedges
Directions
Sweet Potato
1

Preheat oven to 180 degrees celsius.

2

Place diced sweet potato on a lined baking tray and coat in olive oil, salt and pepper.

3

Roast for 30-40 minutes.

Mexican Spice Mix
4

Combine all spice ingredients in a small bowl and set aside.

Beef
5

Place onion and garlic in a pan over a medium heat and cook until soft and fragrant.

6

Add the minced beef and cook for a further 2-3 minutes before adding the spice mix and water. Bring to the boil and turn down to a low heat and simmer until the water has absorbed, stirring occasionally.

Salsa
7

Dice all salsa ingredients and place in a small bowl. Set aside.

Capsicum
8

Cut the red and green capsicum into strips and place in a pan with the olive oil over a medium-high heat and cook until soft.

Guacamole
9

Combine all guacamole ingredients in a bowl and mash until smooth. Set aside.

Assembly
10

Place the cooked quinoa in 4 bowls before arranging the other ingredients on the top. Garnish with lime wedges, coriander and fried jalapenos (optional).

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Ingredients

Ingredients
Roasted Sweet Potatoes
 1 small sweet potato, diced
 1 tbsp olive oil
Spice Mix
 1 tsp garlic powder
 1 tsp onion powder
 1/2 tsp dried oregano
 2 tsp paprika
Beef
 1 tbsp olive oil
 1 clove garlic, minced
 1/2 brown onion, diced
 500 g minced organic beef
Salsa
 1/4 Spanish onion, diced
 2 tomatoes, diced
 1/2 cucumber, diced
Capsicum
 1 tbsp olive oil
 1 red capsicum, cut into strips
 1 green capsicum, cut into strips
Guacamole
 2 avocados
 1/4 Spanish onion, diced
 Juice of 1 lime
To Serve
 1 cup quinoa, cooked and cooled
 1 jalapeno, sliced and fried quickly
 Small handful of coriander
 Lime wedges

Directions

Directions
Sweet Potato
1

Preheat oven to 180 degrees celsius.

2

Place diced sweet potato on a lined baking tray and coat in olive oil, salt and pepper.

3

Roast for 30-40 minutes.

Mexican Spice Mix
4

Combine all spice ingredients in a small bowl and set aside.

Beef
5

Place onion and garlic in a pan over a medium heat and cook until soft and fragrant.

6

Add the minced beef and cook for a further 2-3 minutes before adding the spice mix and water. Bring to the boil and turn down to a low heat and simmer until the water has absorbed, stirring occasionally.

Salsa
7

Dice all salsa ingredients and place in a small bowl. Set aside.

Capsicum
8

Cut the red and green capsicum into strips and place in a pan with the olive oil over a medium-high heat and cook until soft.

Guacamole
9

Combine all guacamole ingredients in a bowl and mash until smooth. Set aside.

Assembly
10

Place the cooked quinoa in 4 bowls before arranging the other ingredients on the top. Garnish with lime wedges, coriander and fried jalapenos (optional).

Beef and Quinoa Burrito Bowl
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