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Chipotle Chilli Beef Bowl with Quinoa, Pickled Onion & Avocado
Brighten up your table with this Mexican-inspired beef bowl. Sizzle high-protein British beef mince with smoky chipotle for instant flavour, then serve with quinoa, avocado, tomatoes and quick pickled onions. It's ready in 20 mins.
Ready in 20
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 1 avocado
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 280g beef mince (british beef mince (10% fat))
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 1 onion
- 80g quinoa (Quinoa 100%)
- 200g baby tomatoes
- 1 handful of fresh coriander
- 2 garlic clove
Nutritional Information
Calories: 661
Protein: 41g
Carbs: 40g
Fat: 38g
Ingredients
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 80g quinoa (use half) (Quinoa 100%)
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 2 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 1 handful of fresh coriander (use half)
- 140g beef mince (british beef mince (10% fat))
- 1 onion (use half)
- 1 avocado (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 garlic clove
- 200g baby tomatoes (use half)
Nutritional Information
Calories: 654
Protein: 40g
Carbs: 41g
Fat: 37g
Chipotle Chilli Beef Bowl with Quinoa, Pickled Onion & Avocado
Brighten up your table with this Mexican-inspired beef bowl. Sizzle high-protein British beef mince with smoky chipotle for instant flavour, then serve with quinoa, avocado, tomatoes and quick pickled onions. It's ready in 20 mins.
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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 & pickle the onion
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Season with a pinch of salt and pepper
- Thinly slice the onion and place half into the small bowl, along with the vinegar, a pinch of salt and 3 tbsp cold water (1 1/2 tbsp for 1 person). Mix and leave to pickle
Sizzle the beef & finish the prep
- Heat the large frying pan with 1 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
- Meanwhile, finely chop or crush the garlic. Halve the tomatoes
Build the flavour
- Add the garlic, Mexican spice mix, chipotle paste and half the tomatoes to the beef. Cook for 2 mins, then add the stock powder, 2 tsp pickling liquid (1 tsp for 1 person) and 200ml hot water (100ml for 1 person)
- Bring to the boil, then simmer for 4-5 mins, until thickened
Final bits
- Thinly slice the avocado, season with salt and pepper and drizzle with a splash of pickling liquid
- Roughly chop the coriander, then stir half through the beef. Season to taste with salt and pepper
Plate up
- Share the chipotle beef between bowls, with the quinoa alongside. Top with the avocado, pickled onion and the remaining tomatoes, drizzled with any remaining pickling liquid. Scatter with the remaining coriander to finish
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