The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Burrito Bowl with Corn Quinoa & Pickled Onion
Sizzle British beef mince with a fiery blend of chipotle chilli, smoked paprika and oregano. Serve with fluffy quinoa, studded with sweetcorn and spinach. Top with speedy, zingy pickled onions and cooling yoghurt for extra creaminess!
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 80g greek style yoghurt (Milk)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tbsp tomato purée
- 110g baby tomatoes
- 2 garlic clove
- 280g beef mince (british beef mince (10% fat))
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 onion
- 80g quinoa (Quinoa 100%)
- 80g baby spinach
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 639
Protein: 45g
Carbs: 50g
Fat: 29g
Ingredients
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 80g quinoa (use half) (Quinoa 100%)
- 140g beef mince (british beef mince (10% fat))
- 2 garlic clove
- 1 onion (use half)
- 80g greek style yoghurt (use half) (Milk)
- 80g baby spinach (use half)
- 2 tbsp tomato purée (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 110g baby tomatoes (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
Nutritional Information
Calories: 631
Protein: 44g
Carbs: 51g
Fat: 28g
Beef Burrito Bowl with Corn Quinoa & Pickled Onion
Sizzle British beef mince with a fiery blend of chipotle chilli, smoked paprika and oregano. Serve with fluffy quinoa, studded with sweetcorn and spinach. Top with speedy, zingy pickled onions and cooling yoghurt for extra creaminess!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve & a measuring jug
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Meanwhile, rinse the spinach. Drain the sweetcorn
- Add the spinach and sweetcorn to the quinoa pan for the final 1-2 mins of cooking, then drain all together
Make the pickled onion
- Thinly slice the onion, then place half into the small bowl, along with the vinegar and a pinch of salt. Mix and leave to pickle
Sizzle the beef
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the beef and remaining onion and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
- Finely chop or crush the garlic. Roughly chop the tomatoes
Finish the dish
- Add the garlic, tomatoes, tomato puree, chipotle paste and paprika & oregano blend to the beef pan. Cook for 3 mins, then add the stock powder and 200ml hot water (100ml for 1 person)
- Bring to a boil, then simmer for 5 mins, until thickened. Season with salt and pepper
Plate up
- Share the beef between bowls, with the corn quinoa alongside. Garnish with the pickled onion and a dollop of yoghurt
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.