Air Fryer Chipotle Beef Meatball Burrito Bowl

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the beef mince, garlic and savoury seasoning. Season with salt and pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Place the meatballs into your air fryer basket. Air fry at 200°C until cooked through, 8-10 mins.

Give the basket a shake halfway through. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

While everything's cooking, grate the Cheddar cheese. 

Trim the baby gem, halve lengthways, then thinly slice.

Cut the tomato into 1cm chunks. Cut the lime into wedges.

Once the meatballs are cooked, remove them from the air fryer and transfer them into a heatproof baking dish or air fryer safe silicone liner.

Stir in the passata, chipotle paste, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.  

Place the dish or liner into your air fryer basket. Air fry at 200°C until piping hot, 5-6 mins.

Fluff up the rice with a fork and share out between your bowls. Spoon over the chipotle beef meatballs. 

Top with the baby gem lettuce, tomatoes, cheese and soured cream in separate sections.

Squeeze over some lime juice and serve any remaining lime wedges on the side.