Nutritional information for this recipe can be found on myfitnesspal by searching for “feastfoodcreations” in the database.
Usually by the end of the week, there does be plenty of odd bits lying around the fridge.
Half empty packets of cheese, vegetables chopped but never used and multiple jars of the same spices all opened and disorganised on the rack.
Worst of all, fresh Meat that has been bought or defrosted that needs to be used asap or it goes in the bin. Waste of money and time!!
One of best ways of eliminating waste (apart from Currys & Bolognese) and managing to keep it light, quick and easy is to lack everything into a Burrito Bowl…
Of course, there aren’t any rules so throw in whatever is available. Below is my own take on one of my favourite foods when I need too clear out the press or just want a decent feed.
Burrito Bowl (serves 2)
Choose either: 2 x Spicey Turkey Burgers or 2 x Chicken Fillets
250g Wholegrain Rice
60g Mozzarella Cheese
40g Creme Fraiche
20g Coconut Oil
2 Garlic Cloves
1 Red Onion
1 Spring Onion
Baby Spinach (handful)
1 tbsp Cayenne & Paprika
1 tbsp Turmeric
20g Red/ Green Jalapenos
40g hot sauce/salsa (optional)
Seasoning – Rock Sea Salt & Cracked Black Pepper.
Simply cook the turkey/chicken in a large pan with the coconut oil.
Roughly chop up the vegetables and add them in too.
Season, and cook for 10 minutes over a medium heat.
Mix in the spices – continue cooking over a medium heat.
Heat the rice in the microwave.
In a separate pan, melt some more of the coconut oil and add in some spring onions.
Add in the rice and fry then add in the Turmeric.
Cook for a few minutes over a medium heat.
Assemble in a bowl starting with the rice, baby spinach, meat & veggies.
Top off with cheese, creme fraiche, jalapenos, (and hot sauce or salsa for an extra kick).
Nutritional Content based on 2 bowls.
- Total Calories: 1308
- Total Protein: 109g
- Toatal Carbs: 114g
- Total Fat: 46g