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.
