Chipotle Beef Potato Bowls
Directions
- 1Dice potatoes into cubes. Season with garlic and onion powder, chipotle chili flakes, parsley, smoked paprika, cumin and olive oil. Mix well. Oven bake or air fry for 20-23 minutes until golden and crispy. Add salt to taste.
- 2For the creamy chipotle sauce, blend low fat yogurt, light mayo, chipotle paste, honey, lime juice, salt, garlic and paprika until completely smooth. Bottle and store in the fridge.
- 3Add light butter to a pan and cook ground beef on high heat for 8 minutes until fully brown. Add extra seasoning mix with chipotle paste. Give it a good mix. Add a splash of water and a drizzle of honey. Mix till golden and juicy.
- 4Make the salad with fresh tomatoes, red onion, bell peppers, coriander, salt, pepper and lime juice. Mix well and store in a separate container.
- 5Serve and distribute into five equal servings.
Ingredients
- 1200 g White Potatoes, cut into small cubes
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1.5 tsp Chipotle Chilli Flakes
- 2 tsp Parsley
- 2 tsp Smoked Paprika
- 2 tsp Cumin
- 3 tsp Salt
- 3 tsp Olive Oil
- 250 g Low Fat Yogurt
- 100 g Light Mayo
- 80 g Chipotle Paste
- 25 g Honey
- 1 half Lime Juice
- 0.5 tsp Salt
- 0.5 tsp Garlic
- 0.5 tsp Paprika
- 1000 g 95% Raw Ground/Minced Beef
- 2 tsp Salt
- 2.5 tsp Garlic Powder
- 2.5 tsp Onion Powder
- 2.5 tsp Paprika
- 2 tsp Parsley
- 2 tsp Cumin
- 80 g Chipotle Paste
- 20 g Honey
- 20 g Reduced Fat Butter
- 1 splash Water
- 300 g Fresh Tomatoes, chopped
- 150 g Red Onion, chopped
- 100 g Red Bell Pepper, chopped
- 100 g Green Bell Pepper, chopped
- 1.5 tbsp Fresh Coriander, chopped
- 0.5 tsp Salt
- 0.5 tsp Black Pepper
- 1 half Lime Juice
Equipment
baking trayblenderpan
Tips
- Use oven or air fryer for the potatoes
- Cook the ground beef on high heat till fully brown
- Add splash of water if the beef is too dry
- Store sauce and salad in separate containers for the week