Mexican Nourish bowl

A Mexican flavours inspired bowl. This makes a delicious and incredibly satisfying lunch.

This is one of my favourite nourish bowl combinations and is well-balanced:

Whole grains, complex carbohydrates, healthy fats and plant-proteins. It is as healthy as it is delicious.

WELL BALANCED FLAVOURS

A fragrant, spicy lentil and bean chilli
Sweetness from the roasted sweet potato
Earthiness from the quinoa
Freshness from the cucumber
Rich, creamy avocado - helps cool the spicy chilli
Acidity from the pickled onions and lime juice
and the fresh coriander

You can make this bowl literally however you want, but this is how I build mine.

TO BUILD THIS BOWL YOU NEED

Cooked quinoa
Oven-roasted sweet potato
My Chilli sin carne, Left over or cooked from scratch. Recipe here
Avocado
Pickled red onions
Fresh cucumber
Fresh coriander
and a squeeze of lime juice

ADDITIONAL OPTIONS

Replace the quinoa with another grain such as wild rice or pearled spelt

If you want to keep it grain-free you can use cauliflower rice

Replace the sweet potato with butternut

If you don't have lime, you can also use fresh lemon juice.

Add a dollop of vegan sour-cream or plain non-dairy yoghurt

Replace the avocado with guacamole.

Add a tomato salsa or pineapple salad

Add shredded cabbage

Add a bit of hot sauce if you want additional heat

MAKE AHEAD

Meal-prep all the components on the weekend for an easy and quick lunch or dinner during the week.

The chilli is best if made ahead

Roast a big batch of sweet potatoes for lunch throughout the week.

Cook a big batch quinoa and use as needed

Pickle a red onion

NO CHILLI

If you don't want the chilli, you can replace it with refried black beans and stir-fried (or oven roasted) red bell pepper slices.

OVEN-ROASTED SWEET POTATO

To roast the sweet potato, cut the sweet potato into wedges or bite size pieces. Drizzle with olive oil and season with salt & black pepper. Roast in the oven at 200C for 25 - 35 minutes or until cooked to your liking.

OTHER HEALTHY LUNCH IDEAS

vegan moroccan nourish bowl

healthier caesar salad with tofu

Jennifer Aniston Salad

nourish bowl

MEXICAN NOURISH BOWL

A Mexican flavours inspired bowl. This makes a delicious and incredibly satisfying lunch.

Time: 10 minutes

Serves 1

INGREDIENTS

1/2 cup cooked quinoa
a few oven-roasted sweet potato wedges or pieces (about 1/2 medium sized sweet potato)
a few large spoonsful of my chilli sin carne, Left over or cooked from scratch. Recipe here
1/4 avocado, sliced or cubed
fresh cucumber slices or diced
Pickled red onion
Fresh coriander
and a squeeze of lime juice

INSTRUCTIONS

To build the nourish bowl add the quinoa to the bowl (or plate). Add the sweet potato, then the chilli and finish with avocado slices, fresh cucumber, pickled red onions and fresh coriander.

Squeeze a bit of lime juice over everything and enjoy!

HAVE YOU MADE THIS?

If you have, I would love to see your creations on Instagram.

Make sure to leave a review below and please give it a rating.

Follow me on Instagram for more vegan recipes and inspirations!