Burrito Bowl

2 tbsp extra-virgin olive oil

600g beef mince (or plant-based mince)

3 cloves garlic, minced

1x400g can diced tomatoes

1 red pepper, diced

1 tsp oregano

1 tsp cumin powder

1 tbsp tomato purée

1 tsp salt

1 head cos (romaine) lettuce, diced

200g cooked brown rice 2 avocados, sliced

200g bag tortilla chips

For the dressing

Juice of 2 limes

70ml extra-virgin olive oil

1 clove garlic, smashed, peeled, and minced

1 tbsp honey

1 tsp Dijon mustard

2 tbsp fresh coriander, finely chopped

Pinch of cumin powder

Salt and freshly ground black pepper, to taste

For the salsa

3 large tomatoes, diced

1 red onion, diced

1 cucumber, diced

1 clove garlic, minced

2 tbsp extra-virgin olive oil

Salt and freshly ground black pepper, to taste