Fiesta Mexi Bowl


You can't go wrong with Mexican food, it utilises lots of fresh ingredients, good quality proteins and fats. That is exactly what this bowl is about! The hybrid of a "Nourish Bowl" encompasses a little Mexican flare, obtaining a complete plant based protein, lots of good fats to absorb all essential vitamins and minerals plus, my favourite salsa and cashew cream!

Utilise what veggies you got in the fridge that you can add to this, get creative! 


2 cups cooked quinoa 

1 large red onion diced

2 garlic cloves roughly chopped 

3 corn cobs, kernals cut removed 

2 cans organic red kidney beans

1 large sweet potato diced

1 bunch of organic fresh kale, roughly chopped 

squeeze of lemon juice 

2 avocados 

1 pack gluten free flat bread 

2 teaspoons cumin

1 teaspoon mexican chilli spice 

1 teaspoon paprika 

pinch of salt 

Pineapple Salsa

1 cup of diced pineapple

1 large red onion diced 

juice of 2 limes

1 bunch of mint roughly chopped

pinch of salt

Mexican Dressing

1 cup soaked cashews

juice of 1 lime

1 teaspoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon ground paprika

1 teaspoon ground garlic and onion powder 

pinch of salt

1/4 cup water




Preheat oven to 200 degrees celsius

Transfer diced sweet potato to a baking tray, drizzle and cover with some olive oil and sprinkle with some Mexican chilli powder

Bake in the oven for about 20-30 minutes, or until soft and slightly browned! Remember to keep and eye on them.

In a large fry pan, heat some olive oil over a medium heat and add in the diced garlic, onion as well as the seasonings and spices, saute until softened

Add in the remaining ingredients, quinoa, corn, kidney beans, kale and sweet potato, stir until well combined and covered by the seasonings

Cover the fry pan with a lid to steam the kale and infuse the flavours

Add in the squeeze of lemon juice and stir again

Cover with the lid, turn the heat down to low and allow to cook for around 15 minutes, stirring every now and again.

To make the dressing, combine all the dressing ingredients into a blender or bullet and blitz until you get a smooth creamy consistency (If it is too thick add some more water)

Season to your liking

To make the salsa, prep the ingredients as directed, combine in a bowl and thoroughly mix together.

To make the crispy tortilla chips simply place the flat bread in a 200 degree preheat oven and allow to cook until crisp (roughly 5-8 minutes, or until browned and hard to touch)

To assemble, combine the mexi bean/ quinoa mix into a bowl, add a dollop of the sauce and salsa, and top with a few slices of fresh avocado and tortilla chips and you’re good to go!