Indulge in a wholesome Mexican-inspired ground beef nourish bowl that brings together seasoned beef, roasted vegetables, quinoa, and more.
Packed with vibrant flavours and a rainbow of vegetables, this recipe is perfect for a quick yet nutritious meal.
This recipe uses my homemade beef or chicken taco seasoning recipe to add maximum flavour with very little effort. Be sure to check it out!
And for a similar alternative salad, check out my healthy ground beef taco salad recipe as well!
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💕 Why You'll Love This Recipe
- Flavour Explosion: Experience a burst of Mexican flavours with seasoned ground beef, kidney beans, and roasted veggies, creating a taste sensation that's both satisfying and comforting.
- Nutrient-Packed and Balanced: This nourish bowl combines lean protein from the beef and kidney beans, fibre-rich quinoa, and an array of colourful vegetables, providing a well-rounded, nutrient-packed meal.
- Convenient Meal Prep: The recipe is designed for efficiency, allowing you to prepare a larger batch of seasoned beef and vegetables for meal prepping. Enjoy the convenience of having components ready for multiple servings throughout the week.
📋 Ingredients
- Ground Beef and Kidney Beans: The duo provides a hearty protein base, seasoned with taco seasoning for that classic Mexican taste. If you are at the very early stages of the Candida diet, you may want to omit the kidney beans.
- Mixed Roasted Vegetables: Courgettes, bell peppers, and red onions roasted in olive oil add vibrant colours, moisture, and a delightful sweet roasted flavour to the bowl.
- Quinoa: A nutritious grain that complements the dish with a light, fluffy texture. Cook in either water or bone broth for added nutrients.
- Avocado, Cherry Tomatoes, Romaine Lettuce, Parsley: Fresh and crisp ingredients that contribute to the bowl's overall taste, texture, and nutritional profile.
- Sunflower Seed Cream: A creamy and plant-based alternative to sour cream, providing a luscious texture and nutty undertones. See my recipe for homemade sunflower seed sour cream. Alternatively, you can use my 3-ingredient almond cream.
See recipe card for quantities.
🥣 Instructions
This recipe makes enough roasted vegetables, beef and kidney beans and quinoa to serve 6 people, making this recipe perfect for meal-prepping or for larger families.
Once prepared, store individually in the refrigerator in an airtight container to use in meals and add the fresh salad ingredients listed in the recipe card to create a single salad portion as required.
Keep on reading to explore the individual steps:
1. Roast the Vegetables:
Toss diced courgettes, bell peppers, and red onions in olive oil and cracked black pepper. Roast for around 30 minutes until they achieve a delightful caramelized texture. Set aside a portion and store the remainder.
2. Prepare Seasoned Beef and Kidney Beans:
Cook ground beef with taco seasoning, kidney beans (if using), tomato puree, salt, and water. This flavourful mixture serves as the protein base for your nourish bowl. Set aside a portion and store the remainder.
3. Prepare Quinoa:
Firstly, you should thoroughly rinse your quinoa. Then, in a saucepan bring the quinoa to a boil and cook for 15-20 minutes. Once cooked, drain through a fine mesh sieve, and leave to stand so that as much of the excess water drips away as possible. Set aside a portion and store the remainder.
4. Chop Fresh Vegetables and Assemble:
Thoroughly wash and chop romaine lettuce, cherry tomatoes, fresh parsley and avocado. Add to your serving dish with a serving of the beef and beans, quinoa and roasted vegetables.
5. Finish the salad by serving alongside a serving of sunflower seed sour cream or unsweetened plant based yogurt and enjoy!
Hint: the beef, beans, vegetables and quinoa are delicious served either hot, or cold straight from the refrigerator.
💫 Substitutions
- Vegetarian Option: Swap ground beef for plant-based alternatives like crumbled tofu or tempeh.
- Replace sunflower seed cream with a dairy-free unsweetened coconut yogurt or almond cream.
🥡 Storage
Store leftover components separately in airtight containers for easy assembly later. The seasoned beef, quinoa and vegetables can be refrigerated for up to 4 days.
The seasoned beef and vegetables can also be frozen in separate containers for longer storage. Thaw in the refrigerator before reheating, or serve cold.
✨ Top tip
Making a larger batch of beef, quinoa and vegetables is a great way to streamline your weekly meals. Simply switch up the fresh salad vegetables, fresh herbs or dressings to keep your weekly meals exciting.
❓ FAQ
Legumes and beans are safe to enjoy in moderation on a candida diet. Limit to three portions per week. With that said, you may wish to omit them entirely during the early stages of the diet if you have a low tolerance for them as they can be difficult to digest for some individuals.
🤝 Pairing
These are my favourite dressings to serve with this Mexican-inspired ground beef nourish bowl:
Mexican-Inspired Ground Beef Nourish Bowl
Ingredients
- Ground Beef and Kidney Beans:
- 750 g Ground Beef
- 400 g Can Kidney Beans drained (240g drained weight)
- 4.5 tablespoons Taco Seasoning
- 1.5 tablespoons Tomato Puree
- ½ teaspoon Salt
- 90 ml Water
- Roasted Vegetables:
- 2 Medium Courgettes
- 2 Bell Peppers
- 1 Red Onion
- 1 tablespoon Olive Oil
- Cracked black pepper
- Quinoa:
- 180 g raw Quinoa
- For One Serving of Salad:
- 140 g Ground Beef and Kidney Beans
- 100 g Mixed Roasted Vegetables
- 80 g Cooked Quinoa
- ½ Avocado
- 100 g Cherry Tomatoes
- 100 g Romaine Lettuce approx. ¼ - ½ head
- 8 g Small Handful Chopped Parsley
- 1 tablespoon Sunflower Seed Cream
Instructions
- For a Batch of Seasoned Beef and Kidney Beans:
- In a skillet, brown 750g ground beef.
- Add drained kidney beans, taco seasoning, tomato puree, salt, and water.
- Cook until well combined and seasoned, approximately 5-10 minutes.
- Set aside one 140g portion of beef and beans for the salad and store the remainder.
- For a Batch of Roasted Vegetables:
- Preheat the oven to 180°C / 356°F.
- Wash and roughly dice courgette, bell pepper and red onion in equal sizes.
- Toss courgettes, bell peppers, and red onion in olive oil.
- Roast for approximately 30 minutes until caramelized and tender.
- Set aside one 100g portion for the salad and store the remainder.
- For a Batch of Quinoa:
- Thoroughly rinse the quinoa and add to a saucepan.
- Bring the quinoa to a boil and cook for 15-20 minutes.
- Once cooked, drain through a fine mesh sieve, and leave to stand so that as much of the excess water drips away as possible.
- Set aside one 80g portion for the salad and store the remainder.
- Assemble Nourish Bowl:
- Wash and chop the romaine lettuce, cherry tomatoes, fresh parsley and avocado.
- In a bowl, combine the seasoned beef and kidney beans, roasted vegetables, cooked quinoa, sliced avocado, cherry tomatoes, romaine lettuce, and chopped parsley.
- Serve alongside 1 tablespoon of sunflower seed cream or some unsweetened coconut yogurt.
Notes
Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!
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