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🍽️ Delicious Taco Bowl

473 kcal · 30 min · 4 servings

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 (can; drained weight)
• 50 g cheddar (50 % fat in dry matter)

Instructions

1. 1. Wash the parsley thoroughly and dry it well.
2. 2. Pluck the parsley leaves from the stems.
3. 3. Finely chop a portion of the parsley.
4. 4. Keep the remaining part of the parsley as whole leaves.
5. 5. Stir the sour cream with salt and pepper until creamy.
6. 6. Set aside a portion of the sour cream for garnishing.
7. 7. Set aside a portion of the whole parsley leaves for garnishing.
8. 8. Mix the chopped parsley into the remaining sour cream.
9. 9. Thoroughly wash the peppers, lettuce, and tomatoes.
10. 10. Slice the peppers diagonally into thin rings.
11. 11. Remove the hard core from the lettuce.
12. 12. Cut the lettuce into thin strips.
13. 13. Halve the tomatoes or cut them into quarters.
14. 14. Rinse the lime with hot water and dry it.
15. 15. Cut the lime into quarters.
16. 16. Cut the avocado open.
17. 17. Remove the pit of the avocado.
18. 18. Remove the flesh of the avocado.
19. 19. Slice the avocado flesh.
20. 20. Heat oil in a pan.
21. 21. Brown the minced meat over medium heat for 3 minutes.
22. 22. Add tomato paste, chili flakes, cumin, and salt.
23. 23. Cook the mixture for another 5 minutes.
24. 24. Drain the kidney beans.
25. 25. Rinse the kidney beans in a sieve.
26. 26. Drain the kidney beans well.
27. 27. Grate the cheddar cheese.
28. 28. Distribute the lettuce evenly onto 4 bowls.
29. 29. Distribute the tomatoes evenly onto 4 bowls.
30. 30. Distribute the avocado evenly onto 4 bowls.
31. 31. Distribute the meat evenly onto 4 bowls.
32. 32. Distribute the beans evenly onto 4 bowls.
33. 33. Garnish the taco bowl with the grated cheddar.
34. 34. Garnish the taco bowl with the prepared dip.
35. 35. Garnish the taco bowl with the remaining whole parsley leaves.
36. 36. Garnish the taco bowl with the pepper rings.
37. 37. Season the taco bowl finally with pepper.

Nutrition per serving

• kcal: 473
• Protein: 28 g · Fett/Fat: 33 g · Carbs: 16 g