Healthy Mexican-inspired naked burrito bowl with spiced ground beef, roasted potatoes, tomato and cucumber salsa and avocado. This is a great paleo and gluten-free dish that will be enjoyed by the whole family.
For Mexican chilli beef
- 1 tablespoon ghee or coconut oil
- 1 medium brown onion, finely diced
- 650–700 g / 1.5 lb ground beef mince, grass-fed if possible
- 1 long red chilli, finely diced with seeds
- 1 can of diced tomatoes or tomato passata (about 400 g / 1 1/2 cups)
- 4 cloves of garlic, finely diced
- 1.5 teaspoons sweet paprika
- 2 teaspoons cumin powder
- 1 teaspoon coriander seeds powder
- 1 teaspoon turmeric powder
- 1.5 teaspoons sea salt
For roasted sweet potatoes
- 2 large sweet potatoes, peeled and cut in cubes
- 1 teaspoon smoked or sweet paprika (I used smoked paprika here)
- 1/2 teaspoon cumin powder
- A generous pinch of black paper
- A generous pinch of sea salt
- 2 tablespoons olive oil
For the salsa salad
- 2 large tomatoes, cut in quarters, seeds scooped out and diced
- 2/3 cup diced roasted red peppers (see notes)
- 1 medium cucumber, diced finely
- 1/2 cup diced spring/green onions, about 2–3 springs
- 1/2 cup chopped fresh coriander/cilantro, leaves and stalks
- Juice of 1/2 lime
- 1 small garlic clove, finely chopped
- 1 small red chili chopped or chili flakes, to your heat taste
- 2 tablespoons olive oil
- Pinch of sea salt
- Heat ghee in a large, deep frying pan or a pot over medium heat. Add the onions and sauté until soft and golden, about 6-7 minutes. At the same time turn the oven to 200 C / 390 F.
- Bring the heat under the onion back to high and add the beef mince in small chunks. Stir, breaking it apart, and cook for 5-6 minutes until browned evenly.
- At this time I peeled and cut the sweet potatoes – it’s all about efficiency.
- Add the spices, garlic, salt and chilli to the beef and cook for a couple of minutes together. Add the diced tomatoes and stir through, bring to a boil. Turn to low-medium heat and cook for 20 minutes, with a lid on, stirring occasionally. After 20 minutes, remove the lid, bring the hit to high and cook uncovered for 5 more minutes, stirring a few times.
- Once the beef chilli is under way, combine sweet potato with sweet paprika, cumin and olive oil and scatter in a large baking tray. Bake for 15 minutes at 200 C / 400 C. Take out of the oven, sprinkle with a generous pinch of sea salt and pepper, toss through and place back in the oven for a further 5-7 minutes.
- Prepare the salsa salad. Combined all ingredients in a salad bowl and set aside until serving.
- Cut avocado into quarters and drizzle with some lime juice to prevent any discolouration. Once everything is ready, divide between four bowls and serve with a quarter of avocado each.
I used marinated roasted red peppers from a jar, which I rinsed before dicing. I like the acidity they bring to the dish and I save time by not having to roast them myself but feel free to make your own if time permits.
- Serving Size: 1 bowl
- Calories: 545
- Sugar: 15.4 g
- Sodium: 1930.4 mg
- Fat: 25.8 g
- Carbohydrates: 37.9 g
- Fiber: 7.8 g
- Protein: 44.5 g
- Cholesterol: 105 mg