Tex-Mex Beef Burrito Bowl
with Cauliflower Rice & Cucumber Salsa
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Cauli-Broccoli Rice
250 g
Beef Mince
1
Cucumber
1
Avocado
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1
Spring Onion
1
Carrot
Nutrition Values
Cooking Steps
• Grate the carrot. Roughly chop cucumber. Thinly slice spring onion. Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine avocado, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook cauliflower rice until softened, 2-4 minutes. • Add vegetable stock powder and cook, stirring, until combined, 1-2 minutes. • Season with salt and pepper, then transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. Cook carrot and beef mince, breaking up mince with a spoon, until just browned, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Reduce heat to medium, then add Mexican Fiesta spice blend, zesty chilli salt, tomato paste, the butter and cook until fragrant, 1 minute. • Add the water and simmer until slightly thickened, 2-3 minutes. Season to taste.
• Divide cauliflower rice between bowls. Top with Mexican-spiced beef and cucumber salsa. • Garnish with spring onion to serve. Enjoy!
