Beef burrito bowls

40 min · 4 servings · 620 kcal

Nora Beckett · @nora_beckett

Four containers, about 30 g protein each. Everything portioned separately so it does not turn to mush by Wednesday. Keeps 4 days.

Ingredients

• beef mince600 g
• long-grain rice250 g
• black beans, drained400 g
• sweetcorn200 g
• tomatoes300 g
• red onion1 pc
• lime1 pc
• ground cumin2 tsp
• smoked paprika1 tsp
• Greek yoghurt200 g
• olive oil1 tbsp
• salt and pepper1 to taste

Instructions

1. Cook the rice and spread it on a tray to cool.
2. Brown the mince in the oil over high heat without stirring for the first 2 minutes — that is where the flavour comes from. Break it up, add the cumin and paprika, season, cook 8 minutes more.
3. Warm the black beans and sweetcorn through in the same pan for 2 minutes.
4. Dice the tomatoes and finely chop the red onion. Mix with the juice of half the lime and a pinch of salt.
5. Divide rice, mince, beans and corn between four containers, keeping the tomato salsa and the yoghurt in separate pots.
6. Refrigerate once cool. Eat within 4 days; add the salsa and yoghurt on the day.

Per serving