Burrito Bowl with Ground Beef

Summary

Prep Time	45 mins
Cook Time	30 mins
Total Time	1 hr 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

For the salsa: (Pico de Gallo)

For the rice:

200 g rice
1 chilli pepper (s)
1 lemon (s)
salt and pepper

Also: (for the bean puree)

For the raw food:

1 avocado (s)
some lettuce leaves
1 can corn, 340 g

For the dressing:

100 g natural yourt
1 lime (s)
salt and pepper

For the meat:

Instructions

For the pico de gallo, wash the tomatoes and cut into small cubes. Finely chop the onion and garlic. Mix everything together and let it steep for at least 30 minutes.
Prepare the rice according to the instructions on the packet. Finely chop the chilli pepper and extract the juice from the lemon. Mix everything with the rice and season with salt and pepper.
For the bean puree, finely chop the onion and garlic. Dice paprika, chilli and tomato. In a small saucepan, sauté the onion and garlic in olive oil. Add paprika and chilli.
After 3 minutes, deglaze with red wine, add beans, tomatoes and peppers. Add the spices and tomato paste and simmer over medium heat. After about 30 minutes, mash or puree everything. Season to taste with salt and pepper.
For the raw vegetables, halve, core and peel the avocado. Dice the pulp. Wash the lettuce leaves and cut into small pieces if necessary. Drain the corn, wash through the sieve and set aside.
For the yoghurt dressing, extract the juice from the lime and mix with the natural yoghurt. Season to taste with a pinch of salt and pepper.
For the meat, peel and finely chop the onion. Heat the olive oil in a pan. Fry the onion briefly, then add the ground beef. Fry everything well and add the hoisin sauce, paprika powder, cumin and a pinch of salt and pepper. Cook for a few more minutes and then set aside.
Divide the individual components on bowls. Spread the yogurt dressing on top and serve.

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