Pick your preferred produce for this transportable taco bowl.
The options are endless with this vegetable-filled taco bowl – look to the best seasonal offerings for vibrant flavours. Use the corn chips to scoop up different combinations from the bowl. You can spice it up with a bit of chilli if you desire. Or, if you’d like to make it a little more substantial, add rice.
TACO BOWLS
Serves 4
For the spicy mince
1 tbsp oil
½ onion, diced
2 cloves garlic, crushed
400g lean minced beef
1 tsp each cumin, coriander and paprika
½ cup diced red pepper
1 tbsp tomato paste
½ cup water or beef stock
1 cup drained chickpeas
Options for the bowl
Corn from the cob
1 avocado, quartered
Sliced radish
½ cup toasted seeds
Guacamole
Sour cream
Coriander, to garnish
2 cup corn chips
- Heat the oil in a large pan. Add the onion, garlic, and beef and cook until lightly browned. Add the cumin, coriander, paprika, and red pepper and cook for 2 or 3 minutes until fragrant.
- Add the tomato paste, water or beef stock, and chickpeas and simmer. Remove from heat and cool to room temperature.
- Add the mince, corn, avocado, radishes, seeds, guacamole, sour cream, and a few leaves of coriander to your bowls.
- Take your corn chips in another container to keep them fresh.
