Black Bean Mexican Bowl

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This black bean Mexican bowl is inspired by Misters Real Food, my favourite cafe in Auckland! They have the most amazing food that I seriously can no get enough off. Their food is all seasonal, fresh, gluten and dairy free, plus everything I have eaten there just tastes incredible. If you go there make sure you try some of their raw vegan treats and desserts...ahmazing! 


Black Bean Mexican Bowl

Spicy Black Bean Ingredients:

  • 1 tsp coconut oil
  • 1/2 a red onion, finely diced
  • 2 garlic cloves, crushed
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp mixed herbs
  • 1/4 tsp salt
  • A pinch of chilli powder
  • 2 large fresh tomatoes, chopped
  • 2 Tbsp tomato paste
  • 1 tin of black beans, drained and rinsed 

Tahini Yoghurt Dressing Ingredients:

  • 4 Tbsp Greek yoghurt (or use coconut yoghurt)
  • 2 Tbsp tahini
  • Juice of half a lemon

Salad ingredients:

  • 4 large handfuls of iceburge lettuce, finely sliced
  • 2 handful of red cabbage, finely sliced
  • 10 cherry tomatoes (or use normal tomatoes)
  • 1/2 cup of cooked quinoa 
  • 1/2 an avocado
  • Fresh coriander to serve

Instructions:

  1. First cook the spicy black beans by heating the coconut oil in a pan with a teaspoon of coconut oil. Cook the onion until soft, then add the spices, garlic and fresh tomato. Stir for a few minutes until the tomato softens. 
  2. Add the black beans, tomato paste and stir. Take off the heat.
  3. Assemble the salad by placing all the salad ingredients into 2 bowls.
  4. Make the dressing by mixing together the yoghurt, tahini and lemon juice.
  5. Place the spicy beans on the salad, top with yoghurt dressing and fresh coriander. 

Serves 2

If you try these yummy Mexican bowls then please share it with me as I LOVE seeing your creations. Message me on Facebook or tag me on Instagram @chloemoir_nutrition 💛


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