TACO BOWL

Servings: 4

Metric Imperial

Ingredients

Chilli Con Carne
500g lean beef mince
1 white onion, diced
2 cloves garlic, crushed
1 tbsp olive oil
1,5 tbsp NOMU Ground Cumin
1,5 tbsp NOMU Ground Smoked Paprika
1 tsp Smoked Chipotle Flakes
50g tomato paste
1 tin chopped tomatoes
1 tin baked beans
Salt & pepper

Sweet potatoes

4-6 sweet potatoes
2 tbsp NOMU Cajun Rub
2 tbsp olive oil
Salt

MAYU dressing
½ cup NOMU MAYU
1 tsp NOMU Bird’s Eye Chili Flakes
½-1 tsp crushed garlic
Handful of finely chopped coriander
Juice of 1 lime
Salt

Other
Tomato, coriander & red onion salsa
Guacamole
Shredded lettuce

Directions

  1. Preheat the oven to 200°C.
  2. Cut the sweet potatoes into 2cm cubes and toss together with all the ingredients. Place on a baking sheet in the oven and bake until golden and a bit charred – about 30-40 minutes.
  3. In the meantime, start on the mince by heating some olive oil in a pan and sweating the onions down until translucent, then add the garlic, spices, tomato paste and mince and cook until browned.
  4. Add the tinned tomatoes and baked beans and simmer on a low heat for about 30 minutes or until thickened.
  5. While the mince is cooking, prepare the MAYU dressing by adding all the ingredients together in a bowl and stirring well to combine.
  6. Assemble the taco bowl by adding a few spoons of the mince, potatoes, shredded lettuce, guacamole and tomato salsa to a bowl and top with the MAYU dressing. Enjoy!

Ingredients

Chilli Con Carne
500g lean beef mince
1 white onion, diced
2 cloves garlic, crushed
1 tbsp olive oil
1,5 tbsp NOMU Ground Cumin
1,5 tbsp NOMU Ground Smoked Paprika
1 tsp Smoked Chipotle Flakes
50g tomato paste
1 tin chopped tomatoes
1 tin baked beans
Salt & pepper

Sweet potatoes

4-6 sweet potatoes
2 tbsp NOMU Cajun Rub
2 tbsp olive oil
Salt

MAYU dressing
½ cup NOMU MAYU
1 tsp NOMU Bird’s Eye Chili Flakes
½-1 tsp crushed garlic
Handful of finely chopped coriander
Juice of 1 lime
Salt

Other
Tomato, coriander & red onion salsa
Guacamole
Shredded lettuce

Directions

  1. Preheat the oven to 200°C.
  2. Cut the sweet potatoes into 2cm cubes and toss together with all the ingredients. Place on a baking sheet in the oven and bake until golden and a bit charred – about 30-40 minutes.
  3. In the meantime, start on the mince by heating some olive oil in a pan and sweating the onions down until translucent, then add the garlic, spices, tomato paste and mince and cook until browned.
  4. Add the tinned tomatoes and baked beans and simmer on a low heat for about 30 minutes or until thickened.
  5. While the mince is cooking, prepare the MAYU dressing by adding all the ingredients together in a bowl and stirring well to combine.
  6. Assemble the taco bowl by adding a few spoons of the mince, potatoes, shredded lettuce, guacamole and tomato salsa to a bowl and top with the MAYU dressing. Enjoy!

Ingredients

Chilli Con Carne
500g lean beef mince
1 white onion, diced
2 cloves garlic, crushed
1 tbsp olive oil
1,5 tbsp NOMU Ground Cumin
1,5 tbsp NOMU Ground Smoked Paprika
1 tsp Smoked Chipotle Flakes
50g tomato paste
1 tin chopped tomatoes
1 tin baked beans
Salt & pepper

Sweet potatoes

4-6 sweet potatoes
2 tbsp NOMU Cajun Rub
2 tbsp olive oil
Salt

MAYU dressing
½ cup NOMU MAYU
1 tsp NOMU Bird’s Eye Chili Flakes
½-1 tsp crushed garlic
Handful of finely chopped coriander
Juice of 1 lime
Salt

Other
Tomato, coriander & red onion salsa
Guacamole
Shredded lettuce

Directions

  1. Preheat the oven to 200°C.
  2. Cut the sweet potatoes into 2cm cubes and toss together with all the ingredients. Place on a baking sheet in the oven and bake until golden and a bit charred – about 30-40 minutes.
  3. In the meantime, start on the mince by heating some olive oil in a pan and sweating the onions down until translucent, then add the garlic, spices, tomato paste and mince and cook until browned.
  4. Add the tinned tomatoes and baked beans and simmer on a low heat for about 30 minutes or until thickened.
  5. While the mince is cooking, prepare the MAYU dressing by adding all the ingredients together in a bowl and stirring well to combine.
  6. Assemble the taco bowl by adding a few spoons of the mince, potatoes, shredded lettuce, guacamole and tomato salsa to a bowl and top with the MAYU dressing. Enjoy!

Ingredients

Chilli Con Carne
500g lean beef mince
1 white onion, diced
2 cloves garlic, crushed
1 tbsp olive oil
1,5 tbsp NOMU Ground Cumin
1,5 tbsp NOMU Ground Smoked Paprika
1 tsp Smoked Chipotle Flakes
50g tomato paste
1 tin chopped tomatoes
1 tin baked beans
Salt & pepper

Sweet potatoes

4-6 sweet potatoes
2 tbsp NOMU Cajun Rub
2 tbsp olive oil
Salt

MAYU dressing
½ cup NOMU MAYU
1 tsp NOMU Bird’s Eye Chili Flakes
½-1 tsp crushed garlic
Handful of finely chopped coriander
Juice of 1 lime
Salt

Other
Tomato, coriander & red onion salsa
Guacamole
Shredded lettuce

Directions

  1. Preheat the oven to 200°C.
  2. Cut the sweet potatoes into 2cm cubes and toss together with all the ingredients. Place on a baking sheet in the oven and bake until golden and a bit charred – about 30-40 minutes.
  3. In the meantime, start on the mince by heating some olive oil in a pan and sweating the onions down until translucent, then add the garlic, spices, tomato paste and mince and cook until browned.
  4. Add the tinned tomatoes and baked beans and simmer on a low heat for about 30 minutes or until thickened.
  5. While the mince is cooking, prepare the MAYU dressing by adding all the ingredients together in a bowl and stirring well to combine.
  6. Assemble the taco bowl by adding a few spoons of the mince, potatoes, shredded lettuce, guacamole and tomato salsa to a bowl and top with the MAYU dressing. Enjoy!

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