Chipotle Beef Bowl with Carrot Corinader Salad and Spiced Beans

Chipotle Beef Bowl with Carrot Corinader Salad and Spiced Beans

Ready in 40 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, April 21, 2019.


Spiced Beans

  • 1/2 can black beans, drained and rinsed
  • 125g frozen corn
  • 1/2 capsicum, finely diced
  • 1/2 red onion, thinly sliced
  • 1 tsp chipotle spice mix
  • 1/2 pack baby spinach


  • 1 pack lean beef rump steaks
  • 1/2 tsp chipotle spice mix

Carrot Salad

  • 1 carrot, peeled into ribbons or grated
  • 1 bunch coriander, chopped
  • 1/2 tsp vinegar
  • Juice of 1/4 lemon

Chipotle Feta

  • 30g feta cheese
  • 1/2 Tbsp boiling water
  • 1/2 pack chipotle sauce (optional)

To Serve

  • 1/4 lettuce, thinly sliced
  • 1/4 lemon, cut into wedges


  1. Preheat oven to 220°C. Bring a half full kettle to the boil.
  2. Prep & cook spiced beans. Toss beans, corn, capsicum, onion, first measure of chipotle spice mix, 1/4 tsp salt and 1/2 tsp oil together on a lined oven tray. Roast for about 15 minutes, until tender. Toss through spinach leaves and return to oven for a further 1 minute, to wilt.
  3. Prep & cook beef. Heat a dry fry-pan on high heat. Pat beef dry and rub in 1/2 tsp oil, second measure of chipotle spice mix and season with salt. Cook for 3-4 minutes each side for medium (depending on thickness), or cooked to your liking. Rest, covered.
  4. Prep carrot salad. Combine carrot salad ingredients in a bowl. Season to taste.
  5. Make chipotle feta. Crumble feta into a bowl. Add boiling water and use a fork to mash and whisk together, until smooth. Stir through chipotle sauce.
  6. Prep serving ingredients.
  7. Serve lettuce topped with spiced beans, beef, carrot salad and a dollop of chipotle feta. Squeeze over lemon.

Nutritional Information

Energy 1765 kj
422 kcal
Protein 43.7g
Carbohydrate 28.8g
Fat 13.6g