Burrito Bowl

Ingredients

For the bowls:

• 1 head cos (romaine) lettuce, diced
• 200g cooked brown rice
• 2 SuperValu avocados, sliced
• 600g beef or plant-based mince
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 can cooked red lentils, drained and rinsed
• 1 (400g) can diced tomatoes
• 1 red pepper, diced
• 1 tsp oregano
• 1 tsp cumin powder
• 1 tbsp tomato purée
• 1 tsp salt

For the lime dressing:

• Juice of 2 limes
• 70ml extra-virgin olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 2 tbsp fresh coriander, finely chopped
• Pinch of cumin powder
• Salt and black pepper, to taste

For the fresh salsa:

• 3 large SuperValu tomatoes, diced
• 1 red onion, diced
• 1 cucumber, diced
• 1 clove garlic, minced
• 2 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Method

Cook the mince:

• Heat 2 tbsp olive oil in a large pan over medium heat.
• Add 3 cloves of minced garlic and cook for 1 minute.
• Add the mince and brown thoroughly.
• Stir in lentils, diced tomatoes, red pepper, oregano, cumin, tomato purée, and salt.
• Simmer for 10–15 minutes, or until thickened.

Make the lime dressing:

• Whisk all dressing ingredients in a jar or bowl until emulsified.
• Season to taste.

Prepare the salsa:

• In a separate bowl, mix tomatoes, onion, cucumber, 1 clove minced garlic, and olive oil.
• Season with salt and pepper.

Assemble the bowls:

• Divide lettuce, rice, cooked mince, salsa, and avocado slices among four bowls.
• Drizzle with lime dressing and serve immediately.