Burrito Bowl with Ground Beef

Ingredients for 2 servings:

• 2 beefsteak tomatoes
• ½ onion(s)
• 1 garlic clove(s)
• ½ lime(s)
• salt and pepper
• 200 g rice
• 1 chili pepper(s)
• 1 lemon(s)
• salt and pepper
• 1 small onion(s)
• 1 tomato(s)
• ½ bell pepper(s)
• 1 chili pepper(s)
• 1 garlic clove(s)
• 1 can kidney beans, 400 g
• 125 ml red wine
• ½ tsp cumin
• ½ tsp sweet paprika powder
• ½ tbsp tomato paste
• ½ tbsp olive oil
• salt and pepper
• 1 avocado(s)
• some lettuce leaves
• 1 can corn, 340 g
• 100 g natural yogurt
• 1 lime(s)
• salt and pepper
• 300 g minced beef
• 1 onion(s)
• 2 tbsp olive oil
• 3 tbsp hoisin sauce
• ½ tsp paprika powder, hot
• 1 tsp sweet paprika powder
• 1 tsp cumin
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the pico de gallo, wash the tomatoes and cut into small cubes. Finely chop the onion and garlic. Mix everything together and let it sit for at least 30 minutes. Prepare the rice according to the package instructions. Finely chop the chili pepper and juice the lemon. Mix everything with the rice and season with salt and pepper. For the refried beans, finely chop the onion and garlic. Dice the bell pepper, chili, and tomato. In a small saucepan, sauté the onion and garlic in olive oil. Add the bell pepper and chili. After 3 minutes, deglaze with red wine, add the beans, tomatoes, and bell pepper. Add the spices and tomato paste and simmer over medium heat. After about 30 minutes, mash or puree everything. Season with salt and pepper. For the raw vegetables, halve the avocado, remove the pit, and peel it. Dice the flesh. Wash the lettuce leaves and chop them if necessary. Drain the corn, rinse it in a sieve, and set aside. For the yogurt dressing, juice the lime and mix with the natural yogurt. Season with a pinch of salt and pepper. For the meat, peel and finely chop the onion. Heat the olive oil in a pan. Briefly fry the onion, then add the ground beef. Cook everything thoroughly and add the hoisin sauce, paprika, cumin, and a pinch of salt and pepper. Let it cook for a few more minutes and then set aside. Divide the individual components between bowls. Drizzle with the yogurt dressing and serve.