Don't you just love meals that keep on giving? You cook once and you're fed all week! I'm all about leveraging cooking time so that your end dish gives you time back later in the week.
These taco bowls are exactly that! Cook the mince and you can recycle it from this delicious taco bowls recipe into spaghetti bolognese, pot pie, shepherds pie or an easy salad on the go.
Ingredients:
Mince:
1 tbsp coconut oil
500g beef mince
1 onion, diced
1 carrot, grated
400g tomatoes (I used cherry toms fresh from the garden, but you can use a tin of organic crushed tomatoes instead)
1 red capsicum, sliced
1.5 tbsp turmeric
1 tbsp cumin
1 tbsp paprika
Salt
Pepper
Method:
Heat a pan to medium heat and add 1 tbsp coconut oil.
Add the onion, carrot, turmeric, cumin and paprika to the pan and cook for5 minutes, stirring occasionally.
Add the beef mince, and cook for a further 8 minutes until it's cooked through.
Add in the tomatoes, capsicum, and a generous amount of salt and pepper. Stir and then simmer for 15 minutes to allow the tomatoes to reduce to a sauce. Stir occasionally to prevent burning.
Apple & Cucumber "Salsa"
1 Apple, cored and chopped
1 apple cucumber, chopped
1/2 continental cucumber
1/2 lemon, squeezed
Pinch of salt
Method: Place all ingredients in a bowl, and stir to combine
Guacamole
1.5 avocado's
1 tbsp olive oil
1/2 lemon, squeezed
Pinch of salt
Method: Mash to combine
Assembly:
Layer a bowl with lettuce, then top with a portion of the mince, salsa and guacamole.
Enjoy!
Tag me in your recreations @jennas_nourishing_life
Happy Day!
Jenna Poole
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