A high-protein, 800-calorie bowl stacked with flavour, great for meal prep or post-workout fuel.

---

WHY THIS RECIPE IS GREAT

This Mexican beef burrito bowl hits everything in one shot packed with loads of protein, solid carbs, and enough flavour to keep you from reaching for junk. It’s easy to throw together and doesn’t need much fancy prep.

You’re getting nearly 100g of protein in one bowl, which makes it perfect for anyone who’s lifting or just wants to hit macros without cooking three different meals.
This is one of those meals that works just as well fresh as it does prepped for the week. You’ve got heat, crunch, creaminess, and all the right textures in one hit.

INGREDIENTS IN MEXICAN BEEF BURRITO BOWL

BEEF MINCE (TACO SEASONED)

Use 300g of 5% fat beef mince. Cook it with basic taco seasoning, smoked paprika, cumin, garlic powder, onion powder, oregano, and chili powder. Season with salt. Dry fry until the liquid's gone and the beef starts to brown.

WHITE BASMATI RICE

We’re using 50g dry weight of white basmati rice. Cook it, then stir in some chopped coriander and a squeeze of lime while it’s still hot. That’s your base.

SWEETCORN

50g of sweetcorn, drained if it’s canned. Adds a bit of sweetness and crunch.

SMASHED AVOCADO

Smash 30g of ripe avocado with a fork. Add a pinch of salt and a squeeze of lime if you want.

BLACK BEANS

40g black beans, rinsed and drained. Good for carbs and fibre.

SLICED JALAPEÑOS

15g of sliced jalapeños from a jar. These give the heat and sharpness.

GRATED CHEESE

20g of grated mature cheddar. Melts nicely over the beef or sits on top if you’re into texture.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

The breakdown below is for one full serving.

• 300g 5% fat beef mince
• 50g dry white basmati rice
• 40g black beans (drained) 
• 50g sweetcorn (drained)
• 30g avocado
• 20g mature cheddar
• 15g sliced jalapeños

CALORIES	790 kcal
PROTEIN	77g
FAT	28g
CARBS	55g

HOW TO MAKE A MEXICAN BEEF BURRITO BOWL

1. Start by cooking the rice. Boil 90g of white basmati rice in salted water. Once cooked, drain and mix in chopped coriander and a squeeze of lime.
2. While the rice cooks, add 200g of 5% fat beef mince to a hot pan. Add your taco seasoning and dry fry until browned and cooked through. No need to add oil. There’s enough fat in the beef to cook it through.
3. Heat the black beans and sweetcorn in a separate pan or the microwave until warm. Set aside.
4. Smash the avocado with a fork in a bowl. Add a squeeze of lime and pinch of salt if you like.
5. To assemble, start with your coriander lime rice at the bottom. Layer on the beef mince, then pile on the black beans, sweetcorn, smashed avocado, cheese, and jalapeños.
6. Optional microwave for 30 seconds to melt the cheese a bit. Or leave it cold, it's up to you!

TIPS AND TRICKS FOR THE BEST RESULTS

Don’t overcook the rice. Keep it fluffy. Sticky mush doesn’t work well here.

Season your beef properly. The taco seasoning does the heavy lifting, but make sure to taste and adjust with salt if it needs it.

Melt the cheese if you want a more comforting bowl, or keep it cold and sharp for contrast.

Layering matters, put hot rice and beef on the bottom to help warm the rest of the ingredients. Keeps the cheese gooey and the avocado from going watery.

WHAT TO SERVE WITH MEXICAN BEEF BURRITO BOWL

This bowl works great on its own, but if you want to switch things up, you’ve got options. Stick to the beef and lime rice as your base. Then, add or swap any extras you like:

• Sour cream
• Tomato salsa
• Pickled red onion
• Sliced peppers
• Shredded lettuce
• Switch the rice for potatoes if you're lowering carbs and upping fats

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.