Mexican Bowls

Mexican Bowls



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!

    • 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
    • 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
  1. Heat the pan over medium heat and pour in the olive oil. Once oil is hot enough, saute garlic and onion.
  2. 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.
  3. In a separate pan, cook the mushrooms and corn for 5 minutes and set aside. 
  4. 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.
  5. 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. 



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