Becs Taco Mince Bowl

Smoky homemade taco mince over roasted kumara, finished with avocado, cottage cheese, sauerkraut and a drizzle of hot honey.

4 servings

Ingredients

• 2 orange kumara, diced into cubes

• 700 grams mince

• 1 tablespoons smoked paprika

• 1 tablespoons onion powder

• 1 tablespoons garlic powder

• 1 teaspoons ground cumin

• 1 teaspoons dried oregano

• 1 teaspoons apple cider vinegar

• 2 tablespoons tomato paste

• 2 avocados, halved

• 250g Cottage cheese

• Sauerkraut, to top

• Hot honey, to drizzle

Steps

Roast the kumara: Heat the oven to 200°C. Spread 2 orange kumara, diced into cubes on a baking tray and bake for 15 minutes 15:00.

Turn the kumara: Turn the kumara and bake for another 15 minutes 15:00 until golden and tender.

Mix the taco seasoning: While the kumara roasts, mix together 1 tablespoons smoked paprika, 1 tablespoons onion powder, 1 tablespoons garlic powder, 1 teaspoons ground cumin and 1 teaspoons dried oregano in a small bowl.

Brown the mince: Brown 700 grams mince in a large frying pan over medium-high heat, breaking it up as it cooks.

Add the seasoning: Add the taco seasoning and stir it through the mince for 1 minute 01:00.

Finish the mince: Stir in 1 teaspoons apple cider vinegar and 2 tablespoons tomato paste until the mince is well coated.

Build the bowls: Divide the kumara and mince between 4 bowls. Add half an avocado and a large spoonful of cottage cheese to each bowl.

Top and serve: Top each bowl with a little sauerkraut and drizzle with hot honey.

Haven’t come across hot honey yet? Here’s my fav, you can get it at New World, Hastings (see photo insert).