Beef Burrito Bowl

The weeknight version of the carnitas burrito bowls — same idea, but built on ground beef so it comes together in fifteen minutes without anything waiting in the freezer.

Ingredients

• 4 oz lean ground beef (93/7)
• 3 oz black beans, warmed
• 3 oz cooked white rice
• ¼ cup pico de gallo
• 30 g avocado, sliced
• Juice of ½ lime
• 1 tsp chili powder
• ½ tsp cumin
• Salt
• Hot sauce, to serve

Instructions

1. Toss the warm rice with the lime juice and a pinch of salt.
2. Brown the beef in a skillet over medium-high, 6–7 minutes, breaking it up as it cooks.
3. Add the chili powder, cumin, salt, and a splash of water. Simmer 2 minutes until the spices coat the meat rather than sitting on it.
4. Warm the black beans in their own liquid, then drain.
5. Build the bowl: lime rice, beans, beef, then pico, avocado, and hot sauce.

Make-Ahead & Storage

Rice, beans, and beef all keep 4 days and reheat as one container. Avocado and pico go on after. Portion the three cooked components into containers on Sunday and this is a two-minute lunch.

Notes

No cilantro in the rice or the pico, per the household rules — the lime does the lifting.

Hot sauce is free calories in the sense that matters here, so use it generously.

Instant Pot rice: rinse, then 1 cup rice to 1 cup water, high pressure 4 minutes, 10-minute natural release. Toss with lime after.