Wellness Wednesday this week is a healthy recipe!
Mr M and I have decided to get back to trying new recipes and that includes healthier options that still taste delicious. We discovered Mexican bowls in Banff, Canada (would you believe?) and have wanted to re-create them at home. This week we decided it was time and so we did! The results were delicious and looked so colourful. I will definitely be putting this recipe on our regular menu.
Why is this healthy?
This bowl is packed full of goodness and nutrition and the ingredients are those eaten in Blue Zones Communities. Blue Zones are regions of the world thought to have a higher than usual number of people live much longer than average.
Quinoa – gluten free, full of anti-oxidants, high in fibre, good source of protein
Avocado – fibre, potassium, Vitamins B6 & C, boots your mood, folate, contains good fats that your body needs
Beans – protein, folate, anti-oxidants, good for heart health, fibre
Chickpeas – regulates blood sugar, promotes heart health, fibre, Vitamin B
Baby Spinach – vitamins, minerals, anti-oxidants, potassium which lowers blood pressure and reduces risk of stroke and heart disease.
Mexican Bowl
Serves 2
We had pulled pork which was left over from the night before so I used that. In future, I will use chicken or just the vegetables. Just use your imagination and design your own signature dish.
Ingredients
Salsa Ingredients
1 x Tomato
1 x Red Onion
1 x Spring Onion (Shallot)
1/2 teaspoon Lemon Juice
1/2 teaspoon Lime Juice
1/2 teaspoon Cummin
1 teaspoon minced garlic
Chopped coriander
Olive oil to combine seasonings.
Salt & Black Cracked Pepper to taste
Main Bowl Ingredients
- 1/2 avocado sliced
- 1 x small tin of corn kernels
- 1 tin 4 bean mix
- 1 packet of Brown Rice & Quinoa – 90 secs in microwave pack
- Meat of your choice (optional)
Method
Salsa
- Chop tomato, onion and spring onions into small pieces and throw into a bowl.
- Mix lemon, lime juices, cummin, coriander, garlic and salt/pepper with some olive oil
- Add to tomato mix and combine adding more olive oil if needed
Main Bowl
- Prep the Brown Rice & Quinoa – I used one that was 90 seconds in the microwave. Allow to cool.
- If using meat/chicken cook and allow to cool.
- Spoon the Brown Rice & Quiona over bottom of serving bowl. I didn’t use the whole packet only about 2/3 or the pack
- Layer the baby spinach over the Brown Rice and Quinoa
- Add spoonfuls of the salsa, corn, mixed beans, sliced avocado and meat and arrange around the bowl – be creative it’s your bowl.
Have you tried Mexican Bowls? What would you put in yours?
This recipe is my contribution to the monthly What’s On Your Plate Blog Challenge co-hosted by Donna from Retirement Reflections and Deb, The Widow Badass.
Pop over and visit Donna and Deb and the other contributors to see What’s On their plate this month.
What’s on your plate? I’d love you to share your recipes or experiences with us.
17 Comments
I hadn’t heard of Mexican bowls Sue but this looks delicious and healthy too (win/win). I’m going to have a look for the rice/quinoa packets when I’m shopping next (90mins in the microwave sounds great).
Hi Leanne, it was funny we had to go to Canada to try our first one! Those rice/quinoa packs are really handy to have in the cupboard and quick to make. x
Yum! We’ve made mexican bowls before and I love them. I also love the different terminology – we say “a can of beans” rather than a tin. We also use fresh cilantro and call the dried spice from that plant – coriander. We use shredded iceberg lettuce in our bowls but fresh spinach sounds even better!
That’s what I love about blogging, readers from all over the world and the different terminology we use. Even in Australia, the various States can use different words with the same meaning LOL:) The Fresh Spinach adds a different flavour and sometimes we mix it with Cos Lettuce or Iceberg to make mixed greens. x
That looks so delicious, Sue! I love a bowl option and often select that when eating out. I recently bought a whole cookbook dedicated to “bowls”. Have yet to make something from it, but hopefully soon. Inspiring post!
Deb
Hi Deb, they are easy to make aren’t they? It is funny that we had to go to Canada to try our first one, though! x
Hi, Sue – I absolutely love ‘Mexican Bowls’ and used to eat them regularly at a favourite restaurant in Bejing (rereading that sentence I realize that it does sound a bit strange – but it’s true). Do you remember where you had Mexican Bowls in Banff? Richard and I will be in Banff this summer and would love to hear any recommendations that you have.
Thank you for your regular contributions to What’s On Your Plate. I always look forward to them!
Hi Donna, it was just a little Mexican Restaurant not far from the hotel we were staying at. I can’t remember the name but will try to find it for you. x
Looks so delicious x
Yes it was delicious, Toni and so easy to prepare. x
Sue, we love making these and do something very similar. Hadn’t thought of using Quinoa on the bottom. That is a much healthier alternative to rice. I add chopped Cilantro over the bowl to finish it off.
Hi Suzanne, Quinoa adds a different texture and flavour as alternative to rice. I didn’t have any herbs on hand but Cilantro would be the finishing touch! x
I love bowl food – we used to have them a lot (naked burritos we called them) when Sarah was at home, but not as often since she left. Fresh, tasty, healthy & simple. Yum.
Hi Jo, yes they are tasty and a healthy meal with the right ingredients. They look so colourful and appetising, yet so easy to make. x
I just had a Mexican bowl for dinner tonight and it was a yummy alternative to other takeaway options. Great idea to make them at home Sue, so I’ll be doing that in future. Thanks for the recipe!
They are so easy, Deb, I don’t know why I haven’t made them before. x
This looks yummy and super healthy. I shall be giving this a go for lunch soon