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
4 large handfuls of iceberg 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
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.
Add the black beans, tomato paste and stir. Take off the heat.
Assemble the salad by placing all the salad ingredients into 2 bowls.
Make the dressing by mixing together the yoghurt, tahini and lemon juice.
Place the spicy beans on the salad, top with yoghurt dressing and fresh coriander.
Join our Community
Sign up to our newsletter for new delicious recipes, healthy tips and a FREE 7 Day Mind & Body Experience.