Pork Chilli Burrito Bowl

SERVES 2 // READY IN 15 MINS // 512 CALS

For a quick, hearty dinner packed with flavour, this Pork Chilli Burrito Bowl hits the spot in just 15 minutes. High in protein and low in fat, the smoky chipotle-spiced pork pairs perfectly with fluffy rice, tangy homemade tomato salsa, and a sprinkling of cheddar cheese. It’s everything you love about a burrito, minus the wrap, making it an easy, satisfying meal that’s perfect for busy weeknights when you want something tasty and filling without the fuss!

Pork Chilli Burrito Bowl

SERVES 2 // READY IN 15 MINS // 512 CALS

INGREDIENTS

120g (1 cup) basmati rice
250g (9oz) minced (ground) pork 5% fat
1 tbsp tomato paste
2 heaped tsp chipotle paste
1 heaped tsp garlic paste
1 tsp sugar
1 tsp vegetarian stock powder
2 tomatoes
1 tsp olive oil
1 tbsp cider vinegar
30g (1oz) cheddar cheese

DIRECTIONS

STEP 1
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in approx 300ml (10 fl oz) of boiled water.
Bring to the boil and simmer for 10-12 minutes (lid on).

STEP 2
Heat a large frying pan on a med-high heat.
Once hot, add the minced pork. Season generously with salt and pepper. Fry until the mince has browned, 5-6 mins, breaking it up as it cooks.

STEP 3
Turn the heat down to low, then stir in the tomato, chipotle and garlic pastes. Add the sugar.
Add 100ml water and the stock powder, then simmer for 3-4 minutes.

STEP 4
Meanwhile, roughly chop the tomatoes and put in a small bowl. Add the olive oil and cider vinegar. Season with salt and pepper, stir and set aside.
Grate the cheese.

STEP 5
Share the rice between two bowls.
Top with the pork chilli, tomato salsa and grated cheese.

NUTRITIONAL INFO (PER SERVING)

512 CALS // 40G PROTEIN // 12G FAT // 59G CARBS