Mexican-style British Venison Bowl with Avocado & Tomato Salsa

Serving size

1 person 2 people 4 people

Ingredients

200g passata

(tomatoes, salt, citric acid)
1 pepper
1 onion
1 handful of fresh flat-leaf parsley
80g greek style yoghurt (Milk)
280g British venison mince
110g baby tomatoes
1 unwaxed lime
1 avocado
80g brown rice

(100% Brown Rice)
1 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	692Kcal
	448kJ	2896kJ
Fat	5.2g	34g
of which saturates	1.6g	10g
Carbohydrates	9g	56g
of which sugars	2.7g	17g
Protein	6.4g	41g
Salt	0.11g	0.73g
Fibre	1.9g	13g

Ingredients

200g passata

(tomatoes, salt, citric acid)
110g baby tomatoes (use half)
80g brown rice (use half)

(100% Brown Rice)
1 onion (use half)
1 unwaxed lime (use half)
1 pepper (use half)
140g British venison mince (use half)
80g greek style yoghurt (use half) (Milk)
1 avocado (use half)
1 handful of fresh flat-leaf parsley (use half)
1 tbsp Mexican spice mix (use half)

(Oregano, Smoked Paprika, Coriander, Cumin)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	625Kcal
	390kJ	2616kJ
Fat	4.4g	30g
of which saturates	1.3g	8.7g
Carbohydrates	9g	62g
of which sugars	3.2g	22g
Protein	4.0g	27g
Salt	0.15g	1.0g
Fibre	2.0g	13g

Back

High protein 1/3 daily fibre 5 of 5 a day

Mexican-style British Venison Bowl with Avocado & Tomato Salsa

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Beef

Our twist on a Mexican-inspired burrito bowl! Starring earthy, juicy British venison mince, simmering in warm spices. Top with chunks of creamy avocado, zingy tomato salsa and cooling yoghurt. Delish!

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a medium bowl, a measuring jug & a sieve

Get the rice on

Add the rice to the large saucepan and boil for 25-30 mins, until cooked, then drain

Make the salsa

Finely dice the onion. Halve the tomatoes. Finely chop the parsley. Halve the lime
In the medium bowl, mix together the tomatoes, half the parsley and half the onion. Squeeze over the juice from half the lime. Season with salt and pepper

Build the dish

Thinly slice the pepper
Heat the large frying pan with 1 tsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan)
Once hot, add the venison, pepper and remaining onion and cook for 5 mins, breaking the venison up with a wooden spoon, until golden brown. Add the Mexican spice and cook for another 1 min
Stir in the passata and 50ml water (25ml for 1 person) and simmer for 3-4 mins. Season to taste with salt and pepper. Add a splash of water if it's a little thick

Finish & plate up

Dice the avocado into 1cm chunks
Share the venison between bowls, with the rice, salsa, avocado and yoghurt alongside
Cut the remaining lime into wedges and serve on the side. Garnish with the remaining parsley