Burrito Bowl à la Chipotle Chez Dorte


600g – 800g minced grass fed beef/organic
6 tbsp Taco seasoning
1/3 cup water

150g uncooked basmati rice
1-2 tbsp finely chopped fresh coriander
Juice from 1/2 lime

2 medium size avocados
6 small finely chopped tomatoes
Squeeze of lime juice and salt

Peppers and onion:
1 1/2 bell pepper, cut in long strips
1 red onion, cut into wedges

10-15 small tomatoes, finely chopped
3 spring onions, finely chopped
1-2 cloves of garlic, finely chopped
1/2 red chili, finely chopped.

Black Beans
1 can of organic black beans

3-4 little gem lettuce, chopped
Greek yogurt/skyr/sour cream
Garnish with some fresh coriander



Heat a pot with some ghee or butter and fry the meat, when the meat are almost cooked through add the taco seasoning and cook for a few minuets. Pour in the water and turn the heat down to simmer.
Cook the rice according to instructions, when ready squeeze lime juice and add coriander in and mix it.
Guacamole, mash the avocados and add the tomatoes, some lime juice and salt and pepper.
Heat a pan and drizzle some olive oil on it, add the peppers and onions and mix it around so it takes a bit of color and the peppers softens and get the sweet taste.
For the salsa, mix it all together and depending on how spicy you want it and the heat from the chili add more or hold back up to you.
Black beans, drain and rinse the beans, pour them into a pot and get them nice and warm.

Get a bowl put in the different ingredients and ready to serve, just add the cheese and greek yogurt and garnish with some coriander leafs if you like coriander like me.

Burrito Bowl
Burrito Bowl

Serves 4


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