Chipotle Beef and Guacamole

Quinoa Bowls

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Boil quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.

photo

2 Prep vegetables

Meanwhile, peel the onion and slice 1/3 of it into thin rings (for garnish). Place in a bowl with the red vinegar and brown sugar. Set aside. Finely chop the remaining onion.

photo

3 Start beef mix

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the beef mince and chopped onion. Fry for 5-7 min or until the meat is browned and starts to crisp.

photo

4 Finish beef mix

Add the chipotle (spicy!), smoked paprika, garlic pastetomato paste, salt, pepper and the measured water. Reduce the heat to low. Stew for 2 min until the excess water has evaporated. Finally, fold in the sour cream. Remove the pan from the heat and cover to keep warm until serving.

photo

5 Prep toppings

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then mash it with a fork. Chop the coriander and add it to the avocado. Season with a generous squeeze of lime juice and a pinch of salt. Mix well. Slice any remaining lime into wedges. Halve the cherry tomatoes.

photo

6 Serve

Divide the cooked quinoa among shallow bowls. Top with the chipotle beef, guacamole and the halved cherry tomatoes. Crumble the feta on top. Garnish with the red onion rings and any remaining lime wedges.

Tips for fussy eaters

Separate a batch of the beef mix and keep it mild. Watch out - the chipotle is spicy!

Pro tip

Make sure the pan is hot before adding the beef. Otherwise, it will stew, not crisp!

In need of something quick and comforting? This is it!

Cooking Time: 20 min

Cals 1020 · Prot 55 · Carbs 75 · Fat 58

Gluten-Free

Ingredients

Number of people

Quinoa

White quinoa 150 Grams
Water 300 ML
Salt 0.5 Tsp

Meat

Lean beef mince 350 Grams
Red onion 1 Piece
Red vinegar 15 ML
Brown sugar 5 Grams
Vegetable oil 1 Tbsp
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Garlic paste 10 Grams
Tomato paste 30 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Water 60 ML
Sour cream 60 Grams

Guacamole

Avocado 1 Piece
Fresh coriander 15 Grams
Lime 1 Piece
Salt 0.5 Tsp

To serve

Cherry tomatoes 150 Grams
Feta cheese 50 Grams

In need of something quick and comforting? This is it!

Cooking Time: 20 min

Cals 1020 · Prot 55 · Carbs 75 · Fat 58

Gluten-Free

Instructions

photo

1 Boil quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.

photo

2 Prep vegetables

Meanwhile, peel the onion and slice 1/3 of it into thin rings (for garnish). Place in a bowl with the red vinegar and brown sugar. Set aside. Finely chop the remaining onion.

photo

3 Start beef mix

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the beef mince and chopped onion. Fry for 5-7 min or until the meat is browned and starts to crisp.

photo

4 Finish beef mix

Add the chipotle (spicy!), smoked paprika, garlic pastetomato paste, salt, pepper and the measured water. Reduce the heat to low. Stew for 2 min until the excess water has evaporated. Finally, fold in the sour cream. Remove the pan from the heat and cover to keep warm until serving.

photo

5 Prep toppings

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then mash it with a fork. Chop the coriander and add it to the avocado. Season with a generous squeeze of lime juice and a pinch of salt. Mix well. Slice any remaining lime into wedges. Halve the cherry tomatoes.

photo

6 Serve

Divide the cooked quinoa among shallow bowls. Top with the chipotle beef, guacamole and the halved cherry tomatoes. Crumble the feta on top. Garnish with the red onion rings and any remaining lime wedges.

Tips for fussy eaters

Separate a batch of the beef mix and keep it mild. Watch out - the chipotle is spicy!

Pro tip

Make sure the pan is hot before adding the beef. Otherwise, it will stew, not crisp!

Ingredients

Number of people

Quinoa

White quinoa 150 Grams
Water 300 ML
Salt 0.5 Tsp

Meat

Lean beef mince 350 Grams
Red onion 1 Piece
Red vinegar 15 ML
Brown sugar 5 Grams
Vegetable oil 1 Tbsp
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Garlic paste 10 Grams
Tomato paste 30 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Water 60 ML
Sour cream 60 Grams

Guacamole

Avocado 1 Piece
Fresh coriander 15 Grams
Lime 1 Piece
Salt 0.5 Tsp

To serve

Cherry tomatoes 150 Grams
Feta cheese 50 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...