RECIPE BY KELSI FROM HEALTHY KELSII
Busy weeknights? Meal prepping during the weekends is such a great idea! This Mexican Bowl is great for cooking in large batches, so give it a try and this might be your new favourite mealprep recipe!
INGREDIENTS
- BEAN CHILI
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- 400g canned tomatoes
- 400g canned red kidney beans
- TO SERVE
- 2 cups mushrooms, sliced
- 1 cup corn (fresh, canned or frozen)
- 2 cups leafy greens
- ¼ purple cabbage, sliced
- 1 chilli, chopped
- 1 avocado, sliced
- handful of fresh coriander
- 1 fresh lime, sliced
METHOD
- Heat the pan over medium heat and pour in the olive oil. Once oil is hot enough, saute garlic and onion.
- Add in cumin, coriander, paprika, canned tomatoes and red kidney beans. Cover and cook for 15 minutes. Once cooked, uncover and let it cool for a few minutes.
- In a separate pan, cook the mushrooms and corn for 5 minutes and set aside.
- In your favourite Coconut Bowls, assemble the mushrooms, corn, leafy greens and purple cabbage.Pour in a generous serving of the bean chili and top with sliced chili, avocado, fresh coriander and lime slices.
- Enjoy!
Hello! I’m Kelsi, from Auckland, New Zealand. I have recently completed a bachelor in business. I love to create wholesome recipes and share them as well as photos of my adventures and travels on my instagram account @healthykelsii. My goal is to inspire people to eat more plants and colours from its natural form.
Instagram: https://www.instagram.com/healthykelsii/
Website: https://www.healthykelsi.co.nz/
