Summary

Ingredients

For the salsa: (Pico de Gallo)

• 2 beefsteak tomato (s)
• 0.5 ½ onion (s)
• 1 clove garlic
• 0.5 ½ lime (s)
• salt and pepper

For the rice:

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

Also: (for the bean puree)

• 1 small onion (s)
• 1 tomato (s)
• 0.5 ½ bell pepper (s)
• 1 chilli pepper (s)
• 1 clove garlic
• 1 can kidney beans, 400 g
• 125 ml red wine
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 tablespoon ½ tomato paste
• 0.5 tablespoon ½ olive oil
• salt and pepper

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:

• 300 g round beef
• 1 onion (s)
• 2 tablespoon olive oil
• 3 tablespoon hoisin sauce
• 0.5 teaspoon ½ paprika, hot pink
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon cumin
• salt and pepper

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Instructions

1. Wash the tomatoes and cut into small cubes. Finely chop the onion and garlic. Mix together and let steep for 30 minutes.
2. Prepare the rice according to the packet instructions. Finely chop the chilli pepper. Extract the juice from the lemon. Mix the chilli and lemon juice into the cooked rice. Season with salt and pepper to taste.
3. Finely chop the onion and garlic. Dice the paprika, chilli, and tomato. Heat olive oil in a small saucepan over medium heat. Sauté the onion and garlic for 1 minute. Add the paprika and chilli. Cook for 3 minutes.
4. Deglaze the pan with red wine. Add beans, tomatoes, peppers, spices, and tomato paste. Simmer over medium heat for 30 minutes. Mash or puree everything. Season to taste with salt and pepper.
5. Halve, core, and peel the avocado. Dice the pulp. Wash the lettuce leaves and cut into small pieces. Drain the corn and rinse through a sieve.
6. Extract the juice from the lime. Mix with natural yoghurt. Season with a pinch of salt and pepper.
7. Peel and finely chop the onion. Heat olive oil in a pan over medium-high heat. Sauté the onion for 1 minute. Add the ground beef. Cook, stirring and breaking it apart, until fully cooked (71 °C / 160 °F internal temperature), about 7-10 minutes. Add hoisin sauce, paprika powder, cumin, salt, and pepper. Cook for 3 minutes more.
8. Divide the rice, bean puree, avocado, lettuce, corn, and ground beef among bowls. Top with pico de gallo. Drizzle with yoghurt dressing and serve.