Burrito Bowl
The burrito bowl originally comes from California, in the United States, where it became known as a reimagined, healthier version of the classic burrito in the 1990s. This tortilla-free version is especially popular among those who want a lighter yet filling and healthy meal. Imagine the aroma of spicy ground beef, avocado, and fresh vegetables filling your kitchen as you prepare this nutritious dish. The success of the burrito bowl lies in its simplicity: it is quick to prepare, made with fresh, nutritious ingredients, and easily customizable. It is the perfect choice for quick dinners, packed as lunch for work, or even as a welcome treat for guests, made even more special with fresh cilantro, sour cream, or guacamole.
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Ingredients for this recipe
Servings: 4
400
g
Ground Beef
250
g
Cooked Rice
200
g
Canned Kidney Beans
150
g
Sweet Corn
1
Avocado
2
Tomato
1
Red Onion
150
g
Grated Cheddar Cheese
20
ml
Oil
2
tbsp
Burrito Seasoning
1
tsp
Salt
0.5
tsp
Ground Black Pepper
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Preparation Steps
1
Finely dice the red onion, and cut the tomatoes and avocado into small cubes.
2
Heat the oil in a skillet over medium heat. Sauté the red onion until translucent. Add the ground beef and cook until browned and crumbly. Season with salt, pepper, and burrito seasoning, then mix well.
3
Drain and rinse the canned kidney beans and sweet corn with cold water. Add them to the skillet and sauté with the meat for another 2-3 minutes.
4
Place the cooked rice evenly distributed in the bottom of bowls, then spoon the meat, bean, and corn mixture over the rice.
5
Top with diced tomatoes and avocado, and finally sprinkle with grated cheddar cheese.
6
Serve immediately. Garnish with fresh cilantro, lime wedges, guacamole, or sour cream, if desired.
