Beef Buddha Bowl

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While out running last week, I fell and smacked my head against the pavement. I picked myself up, got the bump and bruises checked out, and endured relentless stares for a week. At the time of writing, I still have a black eye and my forehead is pinkish and tender, the outline of the bump still raw and bulbous beneath my skin.

Although I was thankful that I was not seriously injured, I still felt miserable afterwards, sinking into a springtime-despair. When this dreary mood hits, pumping my system with good food is pretty much the only thing that helps (I am not quite sure what that says about my mental relationship to food, put we’ll pass over that for the time being). I needed protein and iron, vitamins and sustenance. I devised a type of Buddha bowl to replenish my body with what it lacked.

The jury is still out on whether this is more of a Burrito than Buddha bowl – my take is hardly what one might call virtuous, but ‘Buddha bowl’ just sounds so much more appealing than the rather sad ‘Burrito bowl’. Nevertheless, this colourful bowl of goodness, whatever it might be called, makes for a substantial and smile-inducing supper; sure to restock a broken body (and mind) with everything it needs.

For about three portions, you will need:

400g of diced steak beef
½ an onion
½ small red chilli, deseeded and finely chopped
1 red pepper
A handful of mushrooms
2-3 small sweet potatoes, chopped up in chunks
A portion of brown rice to suit your needs
A few handfuls of fresh spinach
A handful of cherry tomatoes, chopped and seasoned
An avocado or two, sliced and seasoned with salt and pepper and plenty of lemon juice
A generous grating of cheddar cheese
A sprinkle of Cajun spice mix
A sprinkle of dried chilli flakes
A small knob of butter
Olive oil for frying and drizzling

Begin by putting on the rice and turning on the oven to a high heat for the sweet potatoes.

Arrange the sweet potato chunks in a baking dish, lined with tin foil, drizzle with olive oil and season with sea salt and Cajun mix. Bake for around 25 minutes or so.

Once the rice and sweet potatoes have been on for a few minutes, prepare the rest of the veg. Slice the onion finely and fry gently in a pan. Add thin slices of red pepper and mushroom, and the fresh chilli.

Add the chunks of beef and cook to personal preference. Add some dried chilli flakes and some butter. Season with salt and pepper.

Once the rice is cooked and the sweet potatoes soft and crisp at the edges, prepare a bowl. Line the base with the rice, top with fresh spinach leaves, the sweet potato, the beef and vegetable mix, the avocado slices and tomatoes. Finish with a scattering of cheese and eat somewhere with the sun in your eyes and nothing on your mind.

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This entry was published on April 10, 2017 at 10:38 pm. It’s filed under Dinner, Meat and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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