MEXICAN BOWLJan 28, 2016
Mexican is by far one of my favourite cuisines and this Mexican Bowl is why I love it so much. Mexican food is just so full of flavour and still amazingly fresh meaning you can enjoy a light meal without missing out on your favourite dishes. In this one I have used a beef and black bean mixture to cover protein, sweet potato and corn for complex carbohydrates and fibre, avocado for healthy fats, lettuce as my choice of greens and a few extra's in there for added nutrients and flavour.
500g organic/grass fed beef mince
1 x brown onion, diced
1 x clove of garlic, chopped
1 tablespoon jalapeno/red chilli, chopped
1 x can black beans, drained and rinsed
4 heaped tablespoons tomato paste
1 tablespoon paprika
1 sweet potato, sliced into thin rounds
Pinch of cayenne pepper (optional)
2 cobs of corn, husks removed
To serve: shredded butter lettuce, chopped capsicum, sliced spring onion, sliced avocado, fresh coriander, yoghurt and fresh jalapeno chilli.
Preheat the oven to 180⁰C. Wrap the corn in foil and place in the oven. Lay the sweet potato slices on a baking tray, drizzle with some oil, and a pinch of cayenne pepper then bake for 20-30minutes or until slightly browned.
Meanwhile, heat a fry pan on low-medium heat and cook onion for 2 minutes and then add the garlic and chilli and cook for a further 2 minutes. Add the beef mince, breaking it up and then add the tomato paste and paprika and cook until beef is browned. Stir in the black beans and cook for a further 3 minutes.
Layer the bowl with lettuce, capsicum, spring onion, sweet potato chips, corn, the beef mixture, avocado, fresh coriander, yoghurt and fresh chilli.