Bobotie Taco Bowls with Avocado Crema

A delicious fusion dish combining the flavors of South African bobotie with the fun and convenience of Mexican taco bowls. Served with rice, beans, and a creamy avocado crema.

Prep Time

20 minutes

Total Time

55 minutes

Calories

815 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.52/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1lbGround Beef(You can substitute with ground lamb or a plant-based ground meat alternative.)

£4.50

1mediumOnion(Chopped)

£0.50

2clovesGarlic(Minced)

£0.20

2tbspCurry Powder(Adjust to taste)

£0.30

1tspTurmeric

£0.10

1tspGround Coriander

£0.10

1tspGround Cumin

£0.10

1tspGrated Ginger(Freshly grated)

£0.15

0.3cupAlmonds(Slivered)

£0.75

0.3cupRaisins

£0.30

2tbspChutney(Mango or apricot chutney)

£0.25

0.5cupMilk

£0.20

1largeEgg(Beaten)

£0.30

2Bay Leaves

£0.10

1tspSalt(To taste)

0.5tspPepper(To taste)

£0.05

4Taco Bowls(Pre-made)

£2.00

2cupsCooked Rice(Your choice of rice)

£0.60

1can (15oz)Black Beans(Drained and rinsed)

£0.80

2ripeAvocado

£1.80

2tbspLime Juice(Freshly squeezed)

£0.20

0.3cupCilantro(Chopped)

£0.40

0.3cupSour Cream or Greek Yogurt

£0.40

2tbspWater(Or as needed to adjust consistency)

Total Cost

£14.10

£3.52 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
In a large skillet over medium heat, brown the ground beef. Drain off any excess fat.
3.
Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4.
Stir in the curry powder, turmeric, ground coriander, ground cumin, and grated ginger. Cook for 1 minute more, until fragrant.
5.
Add the slivered almonds, raisins, and chutney to the skillet. Stir to combine.
6.
Season with salt and pepper to taste.
7.
In a separate bowl, whisk together the milk and beaten egg.
8.
Pour the milk and egg mixture over the meat mixture in the skillet. Stir well to combine.
9.
Transfer the bobotie mixture to a greased baking dish. Tuck the bay leaves into the mixture.
10.
Bake in the preheated oven for 25-30 minutes, or until the egg custard is set and the top is golden brown.
11.
While the bobotie is baking, prepare the avocado crema. In a food processor or blender, combine the avocado, lime juice, cilantro, sour cream (or Greek yogurt), and water. Blend until smooth and creamy. Add more water if needed to reach desired consistency. Season with salt to taste.
12.
Warm the black beans.
13.
Assemble the taco bowls: Fill each taco bowl with cooked rice, followed by black beans and a generous portion of the bobotie.
14.
Top with the creamy avocado crema and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

815 kcal / 3410 kJ

Carbs

58g

22% of RDA

Fat

46g

66% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

19 g

21% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a spicier bobotie, add a pinch of chili flakes or a chopped jalapeno to the meat mixture.

If you don't have chutney on hand, you can use a tablespoon of apricot jam mixed with a teaspoon of vinegar.

Customize the taco bowls with other toppings like shredded lettuce, chopped tomatoes, or crumbled cheese.

Cooking Equipment

Large skillet

Oven

Food Processor or Blender

Rice cooker or saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier bobotie, add a pinch of chili flakes or a chopped jalapeno to the meat mixture.

If you don't have chutney on hand, you can use a tablespoon of apricot jam mixed with a teaspoon of vinegar.

Customize the taco bowls with other toppings like shredded lettuce, chopped tomatoes, or crumbled cheese.

Bobotie Taco Bowls with Avocado Crema

Ingredients

Instructions