Taco Bowl

Ingredients

• 0.5 bunch Parsley (10 g)
• 200 g Sour Cream
• Pepper
• Salt
• 1 Green Chili Pepper
• 2 Romaine Lettuce Hearts
• 200 g Cherry tomatoes
• 1 Organic Lime
• 1 Avocado
• 1 tbsp Olive Oil
• 300 g Ground Beef
• 1 tbsp Tomato Paste
• 1 pinch chili flakes
• 0.5 tsp ground cumin
• 240 g Kidney Beans (canned; drained weight)
• 50 g Cheddar (50 % fat in milk)

Instructions

1. 1.

   Wash parsley, shake dry, pluck leaves, chop half, set aside remaining leaves. Smooth sour cream with pepper and salt and stir in chopped parsley.

2. 2.

   Clean and wash chili peppers, lettuce, and tomatoes. Slice chili peppers diagonally. Remove the stem from the lettuce and slice into strips. Halve or quarter the tomatoes. Rinse lime under hot water, rub dry and quarter. Halve avocado, remove pit, scoop out flesh and slice.

3. 3.

   Heat oil in a pan. Brown ground beef over medium heat for 3 minutes. Add tomato paste, chili flakes, cumin and salt and continue frying for 5 minutes.

4. 4.

   Meanwhile, drain kidney beans, rinse in a sieve and drain. Grate cheddar.

5. 5.

   Distribute lettuce, tomatoes, avocado, meat and beans on 4 bowls. Top Taco Bowl with cheddar, dip, remaining parsley and chili peppers and grind with pepper.