Mexican Beef & Rice Burrito Bowls
Mexican Beef & Rice Burrito Bowls layer lean beef mince and rice with black beans and cool, creamy toppings, with any chili heat kept out of the base pot and added only to adult bowls. It's designed for GLP-1 medication users managing low appetite, with a build-your-own format that keeps portions small and appealing.
Ingredients
- 250 g lean beef mince
- 150 g basmati rice — dry, rinsed
- 150 g canned black beans — drained and rinsed
- 3 g ground cumin
- 3 g paprika — mild
- 10 ml olive oil
- 100 g avocado — diced
- 60 g plain yogurt
- 80 g tomato — diced
- 40 g lettuce — shredded
- 40 g cheddar cheese — grated
- 2 g salt optional
- 1 g chili powder — adult bowls only, kept out of the base pot optional
Instructions
- Cook the basmati rice according to packet directions.
- Brown the lean beef mince in olive oil with cumin, mild paprika and a little salt — keep any chili heat out of this base pot.
- Warm the black beans through, either in the same pan as the beef or separately.
- Build each bowl with rice, beef, black beans, diced avocado, plain yogurt, diced tomato, shredded lettuce and grated cheddar.
- Add chili powder only to adult bowls that want extra heat; the cool toppings (avocado, yogurt) balance the base version.
Tips for GLP-1 users
Low appetite-friendly: the build-your-own bowl format lets each person take only what looks appealing, and the cool toppings make small portions still feel satisfying.
Family scale: double the beef and rice batch (500g beef, 300g rice) for four adult servings, plus corn chips as a family-only add-on (not part of the base recipe).
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