Lean Beef Burrito-Style Rice Bowl

What you need

• Large frying pan or sauté pan
• Saucepan with a lid
• 4 meal-prep containers

Ingredients

• 800 glean beef mince— 5% fat or lower, about 200 g per bowl
• 280 grice— weighed dry
• 2peppers, red and yellow, diced
• 1 (about 250 g)courgette, diced
• 1 (about 150 g)onion, finely chopped
• 400 gchopped tomatoes— one tin
• 2 tspground cumin
• 2 tspsmoked paprika
• 3 clovesgarlic, grated
• 4 tspolive oil
• 1 tspsalt— plus pepper and chilli flakes to taste

How to make it

1. 1

   Cook the rice according to the packet and leave it covered off the heat.

2. 2

   Brown the mince in the dry hot pan without stirring it much for the first two minutes — that is what gives you crumbly browned beef instead of grey steamed mince. Break it up once it has colour.

3. 3

   Push the meat aside, add the oil, and cook the onion, peppers and courgette for 5 minutes until they soften at the edges.

4. 4

   Stir in the garlic, cumin and smoked paprika for 30 seconds, then add the tomatoes and simmer for 10 minutes until the sauce is thick enough to sit on rice rather than run off it. Season with salt, pepper and chilli.

5. 5

   Build the bowls with rice and sauce, and let them cool completely before the lids go on.

6. 6

   Keeps 4 days in the fridge. The sauce also freezes well on its own for up to 3 months — freeze it without the rice and cook that fresh, because reheated frozen rice is never as good.

Per serving, roughly

Energy

~560 kcal

Protein

~50 g

Carbs

~62 g

Fat

~12 g

These are estimates calculated from standard ingredient values. Your numbers will shift with the exact products you buy and with how generously you fill the plate — oil, sauces and cheese move them the most.

Variations