Chipotle Beef and Guacamole
Quinoa Bowls
In need of something quick and comforting? This is it!
Cals 978 · Prot 57 · Carbs 103 · Fat 41
Low Carb
30 min
In need of something quick and comforting? This is it!
Cals 978 · Prot 57 · Carbs 103 · Fat 41
Low Carb
Ingredients
Quinoa
White quinoa
150 Grams
Water
300 ML
Salt
0.5 Tsp
Meat
Grass fed Beef Mince Lean
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Fajita seasoning
10 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Tomato paste
30 Grams
Salt
0.5 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
4*5*9*15*
1 Piece
To serve
Cherry tomatoes
150 Grams
Avocado
1 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp
Sour cream
4*
60 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4094 / 978 |
| Fats (g) | 40.7 |
| of which saturated (g) | 12.3 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 16.2 |
| Fibers (g) | 19.6 |
| Proteins (g) | 57.2 |
| Salt (g) | 3.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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 and reduce the heat to low.
- Simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
2 Prep vegetables
- Meanwhile, peel and finely chop the onion and garlic.
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 garlic, fajita seasoning, a pinch of chipotle (spicy!), the smoked paprika, tomato paste, salt and pepper.
Tip! Make sure the pan is hot before adding the beef. Otherwise, it will stew, not crisp!
4 Simmer
- Reduce the heat to medium.
- Add the tomato passata, tomato salsa, sugar, measured water and stock cube.
- Cook for 5 min further.
5 Prep toppings
- Meanwhile, halve the cherry tomatoes.
- Slice the avocado in half and remove the stone.
- Scoop the avocado out of its skin using a spoon into a small bowl.
- 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.
6 Serve
- Serve the Chipotle Beef and Guacamole Quinoa Bowls.
- Top with cherry tomatoes, sour cream and any remaining lime wedges.
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