Chipotle Beef and Guacamole

Quinoa Bowls
In need of something quick and comforting? This is it!
Cals 994 · Prot 53 · Carbs 86 · Fat 51
Low-Carb
Try Hello Chef Now
30 min
photo
In need of something quick and comforting? This is it!
Cals 994 · Prot 53 · Carbs 86 · Fat 51
Low-Carb
Try Hello Chef Now
Download PDF
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
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Fajita seasoning
5 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Tomato paste
30 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Tomato passata
200 Grams
Mild tomato salsa
60 Grams
Brown sugar
5 Grams
Water
50 ML
Chicken stock cube
1 Piece
To serve
Cherry tomatoes
150 Grams
Avocado
1 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp
Sour cream
60 Grams

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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2 Prep vegetables

Meanwhile, peel and finely chop the onion and garlic.
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3 Fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the beef mince and onion. Fry for 5-7 min or until the meat is browned and starts to crisp. Add the garlicfajita seasoning (spicy!) a pinch of chipotle (spicy!)smoked paprikatomato pastesalt and pepper.
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4 Simmer

Reduce the heat to medium. Add the tomato passata, tomato salsasugar, measured water and stock cube and cook for 5 min further. 
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5 Prep toppings

Meanwhile, halve the cherry tomatoes. 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. 
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6 Serve

Divide the cooked quinoa among shallow bowls. Top with the chipotle beef, guacamolecherry tomatoes and the sour cream 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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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