If you want something quick but filling, this taco bowl is a clear choice. Crunchy roasted potatoes, juicy beef, and a fresh combination of flavours that you'll enjoy every bite of. It's ready in a flash and will be gone even faster. And the best part? You can also pack it in your lunchbox for a filling work or school lunch. 🚀
Shop ingredients
Nutrition (1 serving)
- 587 kcal
- 40 g carbohydrates
- 34 g fats
- 27 g protein
3 portions
- 360 g beef mince
- 1/2 red onion
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 tsp ground cumin
- 1 tsp oregano
- salt
- pepper
- 2 tsp tomato paste
- avocado oil
- 100 ml water
- 1 tsp sriracha sauce
- 500 g potatoes
- 1/2 tsp sweet paprika
- 1/2 tsp garlic granules
- salt
- pepper
- avocado oil
- 1 avocado
- coriander
- salt
- pepper
- lime juice
- 2 tomatoes
- 1/2 red onion
- 1 tbsp olive oil
- coriander
- salt
- pepper
- 45 g cheddar
- 150 g iceberg lettuce
Instructions
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Wash the potatoes with the skin on and cut them into small cubes. Roast them in an air‑fryer or oven for 20 minutes.
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Finely chop the red onion and fry it using avocado oil. Add the beef mince, your favourite seasoning and fry for a further 5 minutes. Add the tomato paste and splash of water. Cook until tender.
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Mash a ripe avocado with a fork. Mix it with chopped coriander, salt, pepper and juice of half a lemon.
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To make the tomato salsa, chop tomatoes finely and mix them with finely chopped red onion, chopped coriander, olive oil, salt and pepper.
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Let's plate it up! Place the chopped lettuce at the bottom of the bowl, followed by roasted potatoes, minced beef, and grated cheddar. Top everything with guacamole and salsa.
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And that's it! Enjoy!
