Beef Patty Chipotle Bowls with Charred Corn & Avocado
SERVES
4
PREP TIME
15 mins
COOK TIME
20 mins
INGREDIENTS
- 1 c Basmati rice
- 1 tsp Smoked Paprika
- 1 1/2 c corn kernels
- 1 avocado, sliced
- 1 handful fresh coriander
- 1/2 red onion, finely sliced
- 1 lime, cut into wedges
- 3 Tbsp Barker's Chipotle Sauce
- 2 Tbsp sour cream
- 1 Tbsp Olive Oil
- 1 tsp Ground Cumin
Calories
760
Carbs
66.7g
Sugar
7.3g
Protein
26.6g
Fat
37.6g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Rinse the rice and cook according to packet instructions. When cooked, fluff with a fork and stir through cumin, smoked paprika, a drizzle of olive oil and a pinch of salt.
- Heat a large frying pan or grill over medium-high heat. Add the beef patties and cook for 4–5 minutes each side until browned and cooked through. Remove and slice into strips or chunks. Add the corn to the same pan and cook, turning, until charred in spots.
- Divide the spiced rice between bowls. Top with beef, charred corn, avocado and red onion. Drizzle generously with chipotle sauce and a dollop of sour cream.
- Garnish with coriander, lime wedges and serve.
