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Vegetarian Mexican Bowl

Perfect for an easy dinner or lunch during the week, this bowl ensures that you are eating the rainbow and getting a wide range of vitamins.

Vegetarian Mexican Bowl

Perfect for an easy dinner or lunch during the week, this bowl ensures that you are eating the rainbow and getting a wide range of vitamins.

Ingredients

  • ½ x cauliflower
  • 1 x tin of beans (black / kidney / mexican mix)
  • ¾ x cup of shredded tasty cheese
  • 1 x avocado
  • 4 x cup shredded red cabbage
  • 1 x cos lettuce chopped
  • 2 x tomatoes
  • ½ x cucumber
  • 1 x tin of corn
  • ½ x red onion
  • 1 ½ cups x rice of choice
  • 2 tbsp x olive oil
  • ½ tsp x cinnamon
  • ½ tsp x cumin
  • 1 tsp x paprika
  • 1 tsp x garlic powder
  • ½ tsp x oregano
  • 1 tsp x salt
  • 1 x Lime
  • Black pepper
  • Coriander (optional)
  • Greek yoghurt (optional)

Perfect for an easy dinner or lunch during the week, this bowl ensures that you are eating the rainbow and getting a wide range of vitamins. Cauliflower is a great source of Choline, whilst the olive oil and the avocado adds healthy fats to support your brain health.

Method

Step 1. Preheat oven to 200°C
Step 2. Wash rice and cook to instructions
Step 3. Cut cauliflower into bite-sized pieces including stems
Step 4. Add to a bowl with all spices, chilli flakes, and half of the olive oil. Toss to coat and place in oven for 45 mins until golden
Step 5. Prepare your vegetables by cubing your avocado, chopping your lettuce, cucumber and tomatoes, finely dicing your onion, and draining and rinsing your corn and beans.
Step 6. Assemble all ingredients in a bowl, and dress with lime juice and the remaining olive oil. Toss and serve, topped with coriander
Step 7. Optional: use a spoon of greek yoghurt in place of sour cream if desired

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