Beef burrito bowl

Prep 10 min
Total 30 min
Serves 4



1 1/2 cups
basmati rice
2 tsp
canola oil
red onion, chopped
500 g
garlic clove, minced
1 tsp
brown sugar
2 tsp
1 tsp
1 tsp
1 cup
water, plus 2 tbsp, divided
2 tbsp
1/4 cup
1/2 head
iceberg lettuce, finely shredded
280 g
cherry tomatoes, halved
avocado, sliced


  • COOK rice following package directions, omitting salt, in a medium saucepan.
  • HEAT an extra-large frying pan over medium-high. Add oil, then onion. Cook until soft, 2 to 3 min. Crumble in beef and garlic. Cook, stirring occasionally, until no pink remains, 4 to 5 min. Stir in sugar, chili powder, cumin and salt, 1 min. Season with fresh pepper. Add 1 cup water and tomato paste. Boil, then reduce heat to medium-low. Simmer until saucy, about 10 min.
  • STIR sour cream with remaining 2 tbsp water and chili-garlic sauce in a small bowl. Divide rice among 4 bowls. Top with beef mixture, lettuce, tomatoes and avocado. Top with sour cream mixture.


Calories 712, Protein 35 g, Carbohydrates 76 g, Fat 30 g, Fibre 8 g, Sodium 711 mg. Excellent source of vitamin B12

How to pit an avocado

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