SWEET SOLANATO^® TOMATO MEXICAN BOWL

Ingredients

• 400g Sweet Solanato® Tomatoes, halved
• 1 1/2 tbs olive oil
• 1 brown onion, finely chopped
• 35g sachet taco seasoning
• 500g beef mince
• 1 cup tomato passata
• 2 cups cooked long grain rice
• 1.2 iceberg lettuce, cut into wedges
• 1 large avocado, quartered
• Corn chips, to serve
• Lime wedges, to serve

DRESSING

• 1.5 limes, juiced
• 3 tbs extra virgin olive oil
• 3-4 tsp chipotle sauce
• 2 tsp caster sugar

Method

1. Preheat oven to 220°C. Place Sweet Solanato® tomatoes in a roasting pan, drizzle with 1 tbs olive oil and season. Roast for 5 minutes until Solanato® tomatoes soften.
2. Heat remaining olive oil in a large, non-stick fry pan over medium heat. Add onion and cook for 6 minutes until soft. Add seasoning and cook, stirring for 2-3 minutes until aromatic. Increase heat to high, add mince and cook for 5 minutes until mince changes colour. Add passata and bring to a simmer stirring occasionally for 6-8 minutes or until thickened.
3. Spoon roasted Sweet Solanato® tomatoes, rice and mince mixtures into serving bowls. Add lettuce, avocado and corn chips.
4. Add dressing ingredients into a small bowl and whisk to combine. Spoon over the Sweet Solanato® tomato Mexican Bowl. Top with coriander and serve with remaining lime cut into wedges.