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Smokey bean and beef burrito bowl

Smokey bean and beef burrito bowl

smokey-bean-and-beef-burrito-bowl

4 serves

10 m

10 m

Ingredients

  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin
  • ½ teaspoon chilli powder
  • Olive oil spray
  • 1 teaspoon brown sugar
  • 400 g lean rump steak, fat trimmed
  • ¼ medium white cabbage, trimmed, shredded
  • ¼ medium red cabbage, trimmed, shredded
  • 2 large carrots, peeled, grated
  • 2 tablespoons coarsely chopped coriander leaves
  • 400 g can no added salt red kidney beans, drained, rinsed
  • 200 g punnet cherry tomatoes, halved
  • 1 large continental cucumber, thinly sliced
  • 1 medium ripe avocado, sliced
  • 2 tablespoons reduced-fat plain yoghurt

Method

Step 1

Combine paprika, cumin, chilli powder and sugar.

Step 2

Rub the spice mixture evenly over both sides of the rump steak and spray lightly with olive oil.

Step 3

Preheat a chargrill pan or barbeque hot plate to medium-high.

Step 4

Grill steaks for 2-3 minutes each side, or until cooked to your liking.

Step 5

Transfer to a plate and rest for 5 minutes. Thinly slice.

Step 6

Combine the white cabbage, red cabbage, carrots and coriander in a large bowl.

Step 7

Divide the slaw, red kidney beans, cherry tomatoes, cucumber, beef and avocado between the serving bowls. Place a dollop of yoghurt.

Plate of colourful vegetarian penne pasta with broccholi

Quick easy delicious recipes

A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.

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