Mexican Nourish Bowl

It’s no secret that Mexican is one of my favourite cuisines. I don’t know what it is about it, but the flavours, spices and ingredients used always make such delicious meals. This Mexican Nourish Bowl is the perfect salad and really ensures that you’re eating the rainbow.

This recipe is a great one to make as meal prep to get you through a few days worth of lunches or dinners. Thanks to the variety of colourful veg it’s not one you’ll get sick of either.

Mexican Nourish Bowl

Serves 4 | Vegan | Gluten Free

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

For the Salad

3/4 cup quinoa
1/2 iceberg lettuce
1 can corn kernels, drained and rinsed
2 tomatoes
1 red capsicum
1 small red onion
1 avocado
2 lemons

For the Mexican Beans

2 garlic cloves
1 tablespoon of extra virgin olive oil
2 cans kidney beans, drained and rinsed
1 teaspoon of ground cumin
1 teaspoon of ground paprika
1/2 teaspoon of ground turmeric
Pinch of chilli flakes
Sea salt and ground pepper to season

Method

Rinse the quinoa and add it to a small pot with 2 and 1/4 cups of water, on low-medium heat. Add salt and cook for 15 minutes, until cooked and it has absorbed the water.
Prepare the salad ingredients by shredding the lettuce and chopping the tomatoes, capsicum and red onion. Divide these ingredients between 4 bowls and add the corn.
Mash the avocado and add some to each bowl.
Mince the garlic and add it to a medium frying pan with the olive oil, turn to low heat and allow the garlic to golden.
When the garlic is gold, add the spices and allow to heat for 1-2 minutes, until fragrant.
Add the kidney beans and stir to coat with the oil, garlic and spices.
Once heated through, remove from heat and add to the bowls with the rest of the ingredients.
Drizzle over lemon juice and serve.

That’s it, you have 4 serves of this delicious dish to share or save for meals throughout the week.

Time to get cooking! Be sure to tag me in a photo when you make it on @projectnourish, can’t wait to see.