With this quick burrito bowl recipe, you can expect a base of brown basmati rice, fresh green leaves, a layer of barbeque bean & mince mix, and a colourful charred corn & tangy tomato salsa. All generously dolloped with creamy guacamole.
BBQ Beef Burrito Bowl
BBQ Beef Burrito Bowl
with brown rice, corn & tomato salsa, and creamy guacamole
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- BBQ Sauce
- Beef
- Black Beans
- Brown Basmati Rice
- Corn
- Free-Range Beef Mince
- Fresh Coriander
- Green Leaves
- Guacamole
- Lemon
- Lemons
- Onion
- Onions
- Sour Cream
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
NICE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
PREP STEP
Peel and roughly slice ½ the Onion. Drain and rinse the black beans. Dice ½ the Tomato. Cut the lemon into wedges. Rinse and shred the green leaves. Rinse, pick and roughly chop the coriander.
GUAC & SALSA
In a small bowl, combine the Guacamole, the sour cream, ½ the chopped coriander and seasoning. Set aside. In a separate bowl, combine the diced tomato, a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning.
CHAR THE Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the Tomatoes.
MINCE & BEANS
Return the pan to high heat with a drizzle of oil. When hot, add the mince and the sliced Onion. Work quickly to break the mince up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the drained black beans. Remove from the heat and stir through the BBQ sauce and seasoning.
BOWL ‘EM OVER
Bowl up the brown rice. Top with the shredded green leaves, the BBQ mince mix, the Corn & tomato salsa, and the creamy Guacamole. Garnish with the remaining coriander, and serve with any remaining lemon wedges on the side. Service, Chef!
NICE RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
PREP STEP
Peel and roughly slice the Onion. Drain and rinse the black beans. Dice the Tomato. Cut the lemon into wedges. Rinse and shred the green leaves. Rinse, pick and roughly chop the coriander.
GUAC & SALSA
In a small bowl, combine the Guacamole, the sour cream, ½ the chopped coriander and seasoning. Set aside. In a separate bowl, combine the diced tomato, a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning.
CHAR THE Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the Tomatoes.
MINCE & BEANS
Return the pan to high heat with a drizzle of oil. When hot, add the mince and the sliced Onion. Work quickly to break the mince up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the drained black beans. Remove from the heat and stir through the BBQ sauce and seasoning.
BOWL ‘EM OVER
Bowl up the brown rice. Top with the shredded green leaves, the BBQ mince mix, the Corn & tomato salsa, and the creamy Guacamole. Garnish with the remaining coriander, and serve with any remaining lemon wedges on the side. Service, Chef!
NICE RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
PREP STEP
Peel and roughly slice 1½ of the Onions. Drain and rinse the black beans. Dice 1½ of the Tomatoes. Cut the lemons into wedges. Rinse and shred the green leaves. Rinse, pick and roughly chop the coriander.
GUAC & SALSA
In a small bowl, combine the Guacamole, the sour cream, ½ the chopped coriander and seasoning. Set aside. In a separate bowl, combine the diced tomatoes, a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning.
CHAR THE Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and add to the bowl with the Tomatoes.
MINCE & BEANS
Return the pan to high heat with a drizzle of oil. When hot, add the mince and the sliced Onion. Work quickly to break the mince up as it starts to cook. Caramelise until browned, 6-8 minutes (shifting occasionally). In the final 2-3 minutes, add the drained black beans. Remove from the heat and stir through the BBQ sauce and seasoning.
BOWL ‘EM OVER
Bowl up the brown rice. Top with the shredded green leaves, the BBQ mince mix, the Corn & tomato salsa, and the creamy Guacamole. Garnish with the remaining coriander, and serve with any remaining lemon wedges on the side. Service, Chef!
NICE RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
PREP STEP
Peel and roughly slice the Onions. Drain and rinse the black beans. Dice the Tomatoes. Cut the lemons into wedges. Rinse and shred the green leaves. Rinse, pick and roughly chop the coriander.
GUAC & SALSA
In a small bowl, combine the Guacamole, the sour cream, ½ the chopped coriander and seasoning. Set aside. In a separate bowl, combine the diced tomatoes, a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning.
CHAR THE Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and add to the bowl with the Tomatoes.
MINCE & BEANS
Return the pan to high heat with a drizzle of oil. When hot, add the mince and the sliced Onion. Work quickly to break the mince up as it starts to cook. Caramelise until browned, 6-8 minutes (shifting occasionally). In the final 2-3 minutes, add the drained black beans. Remove from the heat and stir through the BBQ sauce and seasoning.
BOWL ‘EM OVER
Bowl up the brown rice. Top with the shredded green leaves, the BBQ mince mix, the Corn & tomato salsa, and the creamy Guacamole. Garnish with the remaining coriander, and serve with any remaining lemon wedges on the side. Service, Chef!
Frequently Asked Questions
What is the preparation time for BBQ Beef Burrito Bowl?
The preparation time for BBQ Beef Burrito Bowl with brown rice, corn & tomato salsa, and creamy guacamole is between 25 and 30 minutes.
What is the total time required to make BBQ Beef Burrito Bowl with brown rice, corn & tomato salsa, and creamy guacamole?
The total time required to make BBQ Beef Burrito Bowl with brown rice, corn & tomato salsa, and creamy guacamole is between 30 and 35 minutes.
How many servings does BBQ Beef Burrito Bowl provide?
4 servings
What are the main ingredients in BBQ Beef Burrito Bowl?
BBQ Sauce, Beef, Black Beans, Brown Basmati Rice, Corn, Free-Range Beef Mince, Fresh Coriander, Green Leaves, Guacamole, Lemon, Lemons, Onion, Onions, Sour Cream, Tomato, Tomatoes
What is the nutritional information of BBQ Beef Burrito Bowl?
Calories: 1054, Carbs: 101 grams, Fat: grams, Protein: 43.4 grams, Sugar: 10.8 grams, Salt: 746 grams
How do I prepare BBQ Beef Burrito Bowl?
MINCE & BEANS: Return the pan to high heat with a drizzle of oil. When hot, add the mince and the sliced onion. Work quickly to break the mince up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally). In the final 2-3 minutes, add the drained black beans. Remove from the heat and stir through the BBQ sauce and seasoning. BOWL ‘EM OVER: Bowl up the brown rice. Top with the shredded green leaves, the BBQ mince mix, the corn & tomato salsa, and the creamy guacamole. Garnish with the remaining coriander, and serve with any remaining lemon wedges on the side. Service, Chef! GUAC & SALSA: In a small bowl, combine the guacamole, the sour cream, ½ the chopped coriander and seasoning. Set aside. In a separate bowl, combine the diced tomato, a squeeze of lemon juice, a drizzle of olive oil, a sweetener, and seasoning. PREP STEP: Peel and roughly slice the onion. Drain and rinse the black beans. Dice the tomato. Cut the lemon into wedges. Rinse and shred the green leaves. Rinse, pick and roughly chop the coriander. CHAR THE CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to the bowl with the tomatoes. NICE RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
What should be prepared from my kitchen to make BBQ Beef Burrito Bowl?
BBQ Sauce, Beef, Black Beans, Brown Basmati Rice, Corn, Free-Range Beef Mince, Fresh Coriander, Green Leaves, Guacamole, Lemon, Lemons, Onion, Onions, Sour Cream, Tomato, Tomatoes
How many calories does BBQ Beef Burrito Bowl have?
1054 calories
How much fat content does BBQ Beef Burrito Bowl have?
grams
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