Loaded Steak Burrito Bowl with Avocado
with cheesy nachos, salsa & sour cream
This colourful nacho bowl will have the sun shining at your kitchen table. The combination of marinated steak strips, spicy rice, fresh tomato salsa, corn and sour cream make it a real family favourite!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
White long grain rice
½ piece
Avocado
25 g
Grated Gouda
(Contains Milk)
½ piece
Onion
⅓
Tomato paste
1 piece
Tomato
½ piece
Lime
½ sachet(s)
Mexican-style spices
25 g
Organic sour cream
(Contains Milk)
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
40 g
Sweet chilli tortilla chips
¼ pack
Black beans
½ piece
Romano pepper
Not included in your delivery
175 milliliters
Low sodium vegetable stock
¼ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge so as to allow it to reach room temperature. Preheat the oven to 200°C and prepare the stock. Chop the onion and dice the Romano pepper. Drain and rinse the black beans. Heat the olive oil in a pot or saucepan over medium-high heat. Fry the Romano pepper with half of the onion for 1 - 2 minutes.
Stir in the tomato paste, the rice and half of the Mexican-style spices*. Fry for 1 more minute, then pour in the stock. Boil the rice for 13 minutes, covered (see Tip). Stir in the black beans and cook for 2 more minutes, then drain if necessary. Season with salt and pepper, then set aside.
*Take care, this ingredient is spicy! Use as preferred.
Tip: stir occasionally and add a splash of water as necessary if it cooks too quickly.
Dice the tomato and cut the lime into wedges. Juice one lime wedge per person into a bowl, then add the extra virgin olive oil, the tomato and the rest of the onion. Mix well to combine and season to taste with salt and pepper. Halve and pit the avocado, then remove the skin and slice the flesh.
Transfer the tortilla chips to an oven dish and scatter over the cheese. Bake in the oven for 3 - 5 minutes or until the cheese has melted. In a small bowl, combine the sour cream with the juice of one lime wedge per person. Season to taste with salt and pepper.
Pat the steak dry with kitchen paper and coat with the rest of the Mexican-style spices, then season with salt and pepper. Melt the butter in a frying pan over medium-high heat and fry the steak for 1 - 3 minutes per side. Remove from the pan and allow to rest under aluminium foil.
Serve the rice on deep plates and top with the tomato salsa, the avocado and the sour cream. Slice the steak against the grain and serve on top of the rice. Serve the nachos and the rest of the lime wedges alongside.