Burrito Bowl

No bread needed! This delicious and healthy burrito bowl is perfect for sunday roast leftovers. A quick and easy weekday dinner option!

Ingredients - serves 2

100g Rice

150g canned sweet corn

150g canned beans

4 tomatoes

1 avocado

40g fresh cilantro

500g beef

250ml vegetable stock

1 tbsp. bell pepper powder

1 tsp. cumin

1 tsp. oregano

400g canned tomatoes

1 onion

2 garlic clove

1/2 tsp. chili powder

some oil

salt and pepper

Method

For the shredded mexican beef, cut beef into cubes. Mix pepper powder, cumin, chili powder and oregano. Season well with salt and pepper. Rub beef with the spices and let rest for 30 minutes. Peel onion and garlic and chop finely. Chop canned tomatoes roughly.

Heat some olive oil in a large pot. Sear beef for 2 minutes. Add garlic and onion and let cook for 1 minute. Add canned tomatoes and vegetable stock and let simmer at low heat for 3 hours - add more water eventually.

Remove beef from the sauce and shred with a fork. Add shredded beef to the sauce, combine and set aside.

Cook rice. Cut tomatoes into pieces and slice avocado. Wash cilantro and chop leaves roughly.

For serving, place rice in two bowls. Add tomatoes, avocado slices, corn & shredded beef. Garnish with cilantro.

Need a quicker option? Also works well with grilled chicken!