Nutritious Spicy Beef-Pumpkin Rice Bowl

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs red onion
• 2clov garlic
• 250g kent pumpkin
• 100g kale
• 1pcs beef-style stock cubes
• 300g lean beef mince
• 5g cumin and coriander spice blend
• 1bunch coriander
• 1pcs lime
• 20g chipotle in adobo sauce
• 1pcs avocado
• 250ml (1 cup) boiling water
• 10ml olive oil

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe. (To speed up the ripening process, put the avocado in a paper bag and close loosely, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.) Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   While the rice is cooking, thinly slice the onion with a sharp knife or mandoline. Crush or finely chop the garlic. Cut the unpeeled pumpkin into 1.5cm chunks (pumpkin skin is edible, but remove it if you prefer). Tear the kale leaves into small pieces, discarding the stems. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
3. Step 3 — Brown beef
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook half the onion, stirring occasionally, for 3-4 mins until softened. Add the beef mince, cumin and coriander spice blend and garlic and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
4. Step 4 — Make salsa
   Meanwhile, coarsely chop the coriander, discarding the stems. Finely grate the zest of half the lime, then juice the lime. Put the coriander, lime zest, remaining onion and 1 tbs lime juice* in a bowl, season with salt and pepper and toss to combine.
5. Step 5 — Cook chipotle beef
   Add the pumpkin, stock and chipotle (if you prefer less heat, reduce the chipotle to taste) to the mince mixture and bring to a simmer. Reduce the heat to medium and cook, covered, for 8-10 mins until the pumpkin is almost tender.
6. Step 6 — Get ready to serve
   Stir the kale into the chipotle beef and cook, covered, for 5-6 mins until tender. Coarsely chop the avocado. Taste the chipotle beef, then season with salt and pepper. Divide the rice, chipotle beef, avocado and salsa among plates to serve.