Maple Beef Burrito Bowl

• 1 red chilli (sliced)
• 1/4 cup of fresh coriander
• 250 g of beef mince
• 1 tin of sweetcorn
• 2 tbs of Greek yoghurt
• 1/2 cup of basmati rice
• 1 avocado (sliced)
• 4 tortillas
• 1 tsp of ground cumin
• 3 tsp of Worcestershire sauce
• 1 garlic, crushed
• 3 tsp of olive oil
• 1 small brown onion (finely chopped)
• 5 tbs of pure Canadian maple syrup (preferably dark for its robust taste)
• Salt and pepper, to taste

Equipment

• Small oven-proof bowls, one for each tortilla

1. Pre-heat the oven 210c
2. Place the oven-proof bowls upside down on a baking tray. Brush both sides of the tortillas and lay on top of the bowls, gently folding and pressing the tortillas down onto the sides of the bowl, so they are the same shape
3. Bake for 8-10 minutes until crisp
4. Add the oil to a pan and sauté the onion
5. Brown the mince for 8-10 minutes
6. Add the ground cumin, Worcester sauce, garlic and maple syrup and simmer on a low heat
7. Cook the rice for 15-20 minutes until fluffy
8. Layer the bowls with the cooked rice, beef mixture, corn, sliced avos and chillies
9. Drizzle over the yoghurt and garnish with coriander and salt and pepper, to taste