High Protein Chipotle Beef Potato Bowls

Étapes6

1. 1

   Étape 1. Brown the beef

   7 min

   Cook the 95% lean ground beef with the butter on high heat for 6-8 minutes until fully brown.

   bœuf hachébeurre
2. 2

   Étape 2. Add seasonings and chipotle

   2m 30s

   Add the seasonings (2 tsp salt, 2.5 tsp garlic powder, 2.5 tsp onion powder, 2.5 tsp paprika, 2 tsp parsley, 2 tsp cumin) and 80 g chipotle paste, and cook 2-3 more minutes until golden.

   sel2 c.à.c. de 3 c.à.c.ail en poudre2.5 c.à.c. de 5 c.à.c.oignon en poudre2.5 c.à.c. de 4.5 c.à.c.persil2 c.à.c. de 4 c.à.c.cumin moulu2 c.à.c. de 4 c.à.c.
3. 3

   Étape 3. Add water and honey

   If too dry, add a splash of water, lower the heat, add a drizzle of 20 g honey, and give it a final mix.

   eaumiel20 g de 45 g
4. 4

   Étape 4. Bake the potatoes

   21m 30s

   Spread the 1200 g cubed potatoes on a lined baking tray with the olive oil and seasonings, then oven bake or air fry for 20-23 minutes until golden brown and crispy.

   Omit the chipotle chilli flakes for less heat.

   pomme de terrepaprika fuméflocons de chilihuile d'olive
5. 5

   Étape 5. Make the chipotle sauce

   Combine 250 g low fat Greek yogurt, 100 g light mayo, 80 g chipotle paste, 25 g honey, 0.5 tsp salt, 0.5 tsp garlic, 0.5 tsp paprika and the juice of 1/2 lime, then bottle and refrigerate for the week.

   Any yogurt of choice works in place of Greek yogurt.

   yaourt grecmayonnaisemielsel0.5 c.à.c. de 3 c.à.c.ail en poudrejus de citron vert1 c.à.s. de 2 c.à.s.
6. 6

   Étape 6. Prepare the pico de gallo

   Combine 300 g fresh tomatoes, 150 g red onion, 100 g red bell pepper, 100 g green bell pepper, 1.5 tbsp fresh coriander, 0.5 tsp salt, 0.5 tsp black pepper and the juice of 1/2 lime, then refrigerate in a separate container.

   tomateoignon rougepoivroncoriandrepoivre noirsel0.5 c.à.c. de 3 c.à.c.jus de citron vert1 c.à.s. de 2 c.à.s.