Classic Mexican Burrito Bwol

Classic Mexican Burrito Bwol

Our take on a classic dish from Mexico. Try our burrito bowl. Packed with delicious flavors and a good amount of protein.

Nutritional information:

Calories4446 kJ (1062 kcal)
Protein56 g
Fat41 g
Carbohydrates105 g
Fiber19 g

Utensils:

bowl, Spoon, pot, fork, cutting board, oven, chef's knife, baking tray, parchment paper

Recipe instructions:

1

Preheat the oven to 350 °F.

    2

    Dice the sweet potato, halve the onion, and slice them. Slice the bell pepper and place on a baking tray lined with parchment paper.

    • 3.5 oz Sweet potatoes (w/o skin)
      3.5 oz Sweet potatoes (w/o skin)
    • ½ Onion, yellow (~ 1.4 oz)
      ½ Onion, yellow (~ 1.4 oz)
    • ½ Bell pepper, green (~ 2.4 oz)
      ½ Bell pepper, green (~ 2.4 oz)
    3

    Add the spices, minced meat and oil to the baking tray, mix well, and bake for approx. 25 minutes.

    • 1 tsp Canola oil
      1 tsp Canola oil
    • ½ tsp Garlic powder
      ½ tsp Garlic powder
    • ½ tsp Hot paprika, ground
      ½ tsp Hot paprika, ground
    • 5.3 oz Ground beef
      5.3 oz Ground beef
    • ¼ tsp Cumin, ground
      ¼ tsp Cumin, ground
    • ¼ tsp Crushed pepper
      ¼ tsp Crushed pepper
    4

    Cook the rice according to the package instructions.

    • 1⁄3 cup Rice
      1⁄3 cup Rice
    5

    Finely chop the parsley, add yogurt, and season with salt and pepper.

    • ¼ cup Low fat greek yogurt
      ¼ cup Low fat greek yogurt
    • 1 Tbsp Water
      1 Tbsp Water
    • 1 twig of Parsley, fresh or frozen (~ ½ tsp)
      1 twig of Parsley, fresh or frozen (~ ½ tsp)
    • Salt
      Salt
    • Black pepper
      Black pepper
    6

    Dice the veggies and herbs, season with lime juice, salt, and pepper.

    • ½ Tomato (~ 2.1 oz)
      ½ Tomato (~ 2.1 oz)
    • ½ Onion, red (~ 1.5 oz)
      ½ Onion, red (~ 1.5 oz)
    • 1 twig of Parsley, fresh or frozen (~ ½ tsp)
      1 twig of Parsley, fresh or frozen (~ ½ tsp)
    • 1 tsp Lime juice
      1 tsp Lime juice
    • Salt
      Salt
    • Black pepper
      Black pepper
    7

    Peel the avocado remove the pit and mash with a fork.

    • ½ Avocado (~ 3.5 oz)
      ½ Avocado (~ 3.5 oz)
    8

    Coarsely chop the salad. Drain corn and beans.

    • ½ Romaine lettuce (~ 2.1 oz)
      ½ Romaine lettuce (~ 2.1 oz)
    • 1⁄3 cup Sweet corn, canned
      1⁄3 cup Sweet corn, canned
    • ¼ cup Kidney beans, canned
      ¼ cup Kidney beans, canned
    9

    Serve the rice, salad, oven veggies, minced meat, corn and kidney beans in a bowl and top with yogurt-dip, tomato salsa and avocado.

      10

      Enjoy your meal!