Season and roast the potatoes

• Dice the potatoes into cubes and place in a bowl.
• Season with garlic powder, onion powder, chipotle chilli flakes, parsley, smoked paprika, cumin and olive oil, then mix well.
• Spread on a lined baking tray and oven bake or air fry until golden brown and crispy.
• Add salt to taste once cooked.

Make the creamy chipotle sauce

• Combine the Greek yogurt, light mayo, chipotle paste, honey, lime juice, salt, garlic powder and paprika.
• Blend until completely smooth.
• Bottle and store in the fridge to use throughout the week.

Cook the chipotle beef

• Melt the butter in a pan and cook the ground beef on high heat until fully brown and cooked through.
• Add the salt, garlic powder, onion powder, paprika, parsley, cumin and chipotle paste, mix well and cook until golden.
• Add a splash of water if too dry, lower the heat, drizzle in the honey and give a final mix until juicy.

Make the pico de gallo

• Combine the tomatoes, red onion, red and green bell peppers, coriander, salt, black pepper and lime juice.
• Mix well to combine, then store in a separate container in the fridge to keep fresh and crisp.

Assemble the bowls

• Distribute the potatoes, chipotle beef, pico de gallo and a drizzle of chipotle sauce into 5 equal servings.