2 teaspoon chilli powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
2 teaspoon Himalayan salt
1 tablespoon dried oregano
1-2 fresh garlic cloves, crushed
1 onion, diced
¼ - ½ teaspoon cayenne powder (optional)
400 grams lean grass-fed beef mince
1 tbsp extra virgin olive oil
1- 2 sweet potatoes, peeled and chopped into cubes
For the Salsa:
1 punnet sun-ripened cherry tomatoes, quartered
1 small red onion, finely diced
Juice from ½ a lime
For the Pickled Red Onion:
1 red onion, finely sliced
Apple cider vinegar
Homemade guacamole or ½ a ripe avocado, sliced
Fermented Jalapenos, to serve
Zucchini ribbons, to serve
Lime wedges, to serve
Fresh coriander, to serve
- Preheat oven to 200°C.
- In a small bowl mix together chilli powder, paprika, cumin, salt, oregano, and cayenne pepper (if using).
- On a baking sheet, toss sweet potato pieces with the olive oil and half the spice mix from the small bowl. Bake for about 20 minutes or until tender and cooked through.
- While the sweet potato cubes are roasting, make the Mexican spiced beef mince, cook beef over medium-high heat until cooked through and golden. Add spices that are left, along with the diced onion, and crushed garlic, and continue to cook until the scent of the spiced are released and the onions are tender and translucent.
- For the Salas: Combine all the ingredients in a small bowl and leave in the fridge until ready for use.
- For the Pickled Onion: Add the red onions to a small bowl and pour over some apple cider vinegar, until the onions are covered by the vinegar. Ideally, this can be done in advance, the longer they sit the more tender and brighter the onions will be.
- Now the fun part to build the Buddha bowl, in two bowls add the mince, sweet potato cubes, pickled onion and any of the optional extras of your choice.
- Serve and enjoy.