This deliciously wholesome burrito bowl is one of my go-to recipes for a quick and easy lunch that uses simple pantry staples but packs a flavour punch.
I use kangaroo mince cooked in fragrant spices and canned tomatoes for my protein- but feel free to substitute with any ground meat you prefer. Combine this hearty base with sweet and crunchy corn (frozen for convenience, but fresh if it’s available), canned black beans for added satiety, sticky roasted capsicum and diced avocado to round it out. Give it a squeeze of lime juice for some bright acidity and top with a sprinkle of spring onions.
A note on the spices… good spices are so important for adding loads of extra flavour to simple dishes like this, plus they’re packed with plenty of micronutrients! I highly recommend using a good smoked paprika for this dish- it’ll add a smokiness that’s often associated with barbecued meats and will make this dish all the more delicious. As with the chipotle- I like to use either a ground chipotle powder, otherwise, finely diced canned chipotle peppers in adobo sauce are also delicious (you can find this in the Mexican aisle of most supermarkets).
I prefer this served over a bed of shredded cabbage & carrot as a fresh and crunchy salad. To make this dish more substantial; or if you need the extra carbs, serve over warm steamed rice for a big balanced bowl.
Mexican Burrito Bowl
- 3 red capsicum
- 1 tbsp olive oil
- 2 red onions- roughly chopped
- 2 tsp cumin seeds- crushed
- 2 cloves garlic- minced
- 1 tbsp smoked paprika
- 2 tsp chipotle powder or chipotle in adobo sauce
- 1 kg kangaroo mince can be substituted with any other ground meat
- 1 can diced tomato
- 1 tsp maple syrup or honey
- 1 can canned black beans- drained
- 400 g frozen corn kernels
- 1 small ripe avocado
- 1 lime- juice only
- 2 stems spring onions- sliced, to garnish
- shredded cabbage & carrot OR rice to serve
- Pre-heat the oven to 180°C
- De-seed and slice the red capsicum, lay them out on a tray lined with baking paper and season with salt. Pop these into the oven and roast for 30 minutes or until tender
- In the meantime, heat a large skillet on medium-high heat and add olive oil to the pan
- Add the chopped red onions as well as all your spices- cumin seeds, garlic, paprika and chipotle to the pan. Stir constantly for 2 minutes to evenly coat the onions in spices
- Increase the heat to high, add the kangaroo mince and stir to combine. Break the mince up with a wooden spoon to ensure there are no clumps. Add a pinch of salt & pepper, and cook for 5 minutes or until browned
- Add the diced tomato, maple syrup, drained black beans and frozen corn and mix it all in. Turn the heat down to medium and let it simmer for another 10 minutes
- Take the skillet off heat and add in your roasted capsicum
- Serve on a bed of shredded coleslaw mix or steamed rice
- Squeeze lime over the top and add a sprinkle of sliced spring onions to garnish