Beef Burrito Bowl (Low-FODMAP)

Ingredients

• 550 glean ground beef (90%)
• 2 tspground cumin
• 1¾ tspsmoked paprika
• 1 tspdried oregano
• ¼ tspcayenne or chili flakes
• ¾ tspsalt
• 1¼ tbsptomato paste
• 200 gdry long-grain white or basmati rice
• 2medium tomatoes
• 150 gromaine lettuce, chopped
• 60 gold cheddar, grated
• 120 glactose-free plain Greek yogurt
• 3 tsplime juice
• 1green onion, tops

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Heat a large skillet over medium-high heat.

3. Add the beef and break it up. Cook until browned and it reaches 71°C (160°F), about 6 minutes. Spoon off any fat.

   6 min timer

4. Stir in the cumin, smoked paprika, oregano, cayenne, salt, tomato paste and 3 tbsp of water and cook for 2 minutes until glossy.

   2 min timer

5. Dice the tomatoes and shred the lettuce.

6. Build the bowls with rice, beef, lettuce, tomato, cheddar and lactose-free yogurt, and finish with lime and green onion tops.

Storing and reheating

Keeps 4 days.