[Healthy Takeaway] NZ Mexican Beef Burrito Bowl
with Cucumber Salsa & Coriander
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
Tomato
1 sachet
Coriander
500 g
Beef Mince
1
Cucumber
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1 packet
Basmati Rice
1
Lime
1
Spring Onion
1
Carrot
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. Zest lime (see ingredients) and cut into wedges. • Add basmati rice, a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return to saucepan, add lime zest and stir to combine. Set aside and cover to keep warm.
• Grate the carrot. Finley chop tomato and cucumber. Thinly slice spring onion. • In a medium bowl, combine tomato, cucumber, spring onion, a pinch of salt and a generous squeeze of lime juice and a drizzle of olive oil. Set aside.
If doubling the beef, add as above.
• Divide rice between bowls. Top with Mexican-spiced beef and cucumber salsa. • Tear over coriander. Serve with remaining lime wedges. Enjoy!
