Taco Bowl
A fresh and healthy Tex-Mex bowl with seasoned ground beef, kidney beans, crisp lettuce, and a creamy parsley dip.
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Preparation
- 1 Step 1
Wash the parsley, shake dry, and pluck the leaves. Finely chop half of the parsley.
- 2 Step 2
Mix 200 g of sour cream with the chopped parsley. Season with salt and pepper to taste and set aside.
- 3 Step 3
Wash the chili pepper and cut into diagonal slices. Wash the romaine lettuce, remove the core, and cut into strips.
- 4 Step 4
Wash the 200 g of cherry tomatoes and halve or quarter them. Wash the lime and cut into quarters.
- 5 Step 5
Halve the avocado, remove the pit, scoop out the flesh, and slice.
- 6 Step 6
Heat 1 tbsp of olive oil in a pan and sear 300 g of ground beef over medium heat for 3 minutes.
Timer · 3 min - 7 Step 7
Add 1 tbsp of tomato paste, 1 pinch of chili flakes, 0.5 tsp of cumin, and a little salt to the meat and fry for another 5 minutes.
Timer · 5 min - 8 Step 8
Rinse the 240 g of kidney beans in a sieve and let them drain. Finely grate the cheddar.
- 9 Step 9
Divide the lettuce, tomatoes, avocado, meat, and beans among 4 bowls.
- 10 Step 10
Garnish the bowls with the cheddar, the dip, the remaining parsley, and the chili pepper. Serve with freshly ground pepper on top.
