A low-calorie, high-protein chipotle beef and potato bowl under 500 calories per serving. Featuring tender chipotle-seasoned beef mince, crispy golden potatoes, and fresh homemade salsa, perfect for meal prep.
High-proteinLow-cal
Adapted from a video by Chef Jack Ovens
HIGH PROTEIN Meal Prep Chipotle Beef & Potato Bowls
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1
Prepare fresh salsa: Cut tomatoes lengthwise into strips, stack them, slice into thin strips again, then rotate and dice into small to medium pieces.
2
Prepare red onion: Remove tip and root, halve it lengthwise, peel, then make thin slices and horizontal cuts before dicing into small to medium pieces.
3
Prepare jalapeño: Remove tip, slice lengthwise in half, optionally remove seeds and pith, slice into thin strips, then dice into small pieces.
4
Roughly chop about 10g of cilantro, optionally including some stems, and combine with all salsa ingredients.
5
Halve a lime and juice it into the salsa. Season with salt and cracked black pepper, then mix thoroughly to distribute cilantro and citrus throughout.
6
Transfer salsa to a sealed meal prep container and refrigerate. It will keep for 3 days.
7
Cut potatoes into strips, stack them, slice into thirds, rotate and dice into bite-sized pieces.
8
Place diced potatoes in a bowl and add 1.5 tsp each of onion powder, garlic powder, smoked paprika, dried oregano, and ground cumin. Season with salt and about 20 cracks of black pepper. Mix with clean hands until all potatoes are evenly coated.
9
Transfer potatoes to an air fryer basket, spread evenly, lightly spray with avocado oil and mix. Air fry at 190°C (375°F) for 22–25 minutes until golden brown and crispy.
10
Combine spices in advance: mix 2 tsp each of onion powder, garlic powder, smoked paprika, dried oregano, and 1 tsp ground cumin. Set aside.
11
Heat a large high-rimmed pan over high heat. Lightly spray with avocado oil to coat the surface. Add 1kg (2.2lb) of 95% lean beef mince, season with salt and pepper, and let sit for 1–2 minutes to form a crust.
12
Begin breaking up the beef and stirring. Continue cooking for a total of 8 minutes. The meat will release moisture and lose its sizzling sound; once that moisture evaporates and sizzling returns, the meat will turn brown.
13
Once sizzling returns and most moisture has evaporated, add the prepared spice mix and 100g (3.5oz) of chipotle hot sauce or chipotle in adobo. Turn heat to medium-high and slowly mix thoroughly.
14
Cook for 1–1.5 minutes more to marry the flavors. If the mixture becomes too dry, add ¼ to ⅓ cup of stock for more sauce.
15
Turn off heat and remove from stovetop. Portion the cooked beef and potatoes into five 750ml meal prep containers.
16
Add the salsa and sauce of choice (such as sriracha mayo) to the container and garnish with spring onions. Store salsa separately when packing for meal prep.
17
Let containers cool for 15–20 minutes before sealing with lids. The beef and potatoes will keep refrigerated for 3 days, and the salsa will keep refrigerated for 3 days or frozen for 3 months (do not freeze salsa with the bowl).
18
To reheat, use a microwave in 1-minute bursts until heated through.
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