Mexican Burrito Bowl
Making meals from scratch is ultra-comforting, since we often never fully know what goes into the foods we order outside of home. This family-friendly, one pan dish is full of everything, from fresh garlic + leafy greens to smooth avocado slices + juicy salsa on top (you’ve got to try this!). This can be thrown together however you please, with ingredients that are easily interchangeable. The bold group of spices ties this dish together, making you, and everyone at the table, wish there were leftovers!
Ingredients:
1/3 pound organic ground beef, grass-fed + finished
1 tbsp avocado oil
1 clove garlic, finely minced
2-3 cups organic spinach
1/4 cup red onions, sliced
2 tbsp scallions, diced
1 tsp cumin
1 tsp organic oregano (totally optional)
Spiced Rice:
2.5 cups cauliflower rice (or your rice of choice)
2 tbsp nutritional yeast
1/2 tbsp fresh pepper
1/2 tsp turmeric
Directions:
In a medium-sized pan, over low heat, add the avocado oil and minced garlic.
After sautéeing for about one minute, when the garlic is very lightly browned, add-in the spinach, onions, and scallions.
Sauté again, until the spinach begins to wilt. Add-in the ground beef and stir, until everything is well-incorporated.
Turn the heat to medium, then cover for 2-3 minutes, or until all the pink is gone from the meat.
Meanwhile, prepare your rice in a separate pan: mine was frozen, so I placed it over low-medium heat, allowed the water to steam out for a few minutes, then stirred in the nutritional yeast + two spices. While waiting for the other parts to finish, simply stir occasionally, on low heat, until the rice is fully-cooked.
Once the meat is done and everything is mixed well, stir in the cumin.
Pour the meat + veggies mixture over the spiced rice. Add any toppings, from fresh avocado slices, to juicy salsa, to (dairy-free) sour cream or cheese, which will soon melt.
Grab a fork and some lime chips, then enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to five days.
Notes:
I made this recipe for myself, one day. I recommend doubling, or tripling, the recipe per person, but that is one-hundred percent up to YOU! If you go overboard, there will be tasty leftovers to look forward to!
If you store extra salsa, aim to keep this separated from the rest of the meal, so it does not risk becoming damp and going bad sooner.
