The Ultimate Mexican Bowls

Mexican food is undoubtedly one of my favourite cuisines - burritos, tacos, chilli, nachos, enchiladas… the list goes on! I love all of the spices used in the cooking, and who can say no to guacamole - it works with everything. So to share my passion for Mexican food here’s a recipe for the ultimate Mexican bowls, filled with moreish black beans, spicy roasted vegetables, fresh salsa and guacamole, and a few extra sides too…

Ingredients (serves 4-6):

Salsa and guacamole:

  • 400g cherry tomatoes

  • 1 small red onion

  • handful of coriander

  • 2 avocados

  • 1 tsp chilli flakes

  • juice of 1 lime

Black beans:

  • 1 clove garlic

  • 1 red chilli

  • 1 tbsp olive oil

  • 1 tbsp ground cumin

  • 1/2 tsp paprika

  • 1/2 tsp cinnamon

  • 2x 400g cans of black beans, drained and rinsed

  • 1x 400g can of chopped tomatoes

Roasted veggies:

  • 1 tbsp ground cumin

  • 1 tsp paprika

  • 1 tsp ground coriander

  • 1 tsp cinnamon

  • 2 large sweet potatoes (approx 500g)

  • 1 tbsp olive oil

  • 1 white onion

  • 2 peppers (I used one red, one yellow)

  • 250g box of mushrooms

To serve:

  • 200g rice

  • shredded lettuce

  • handful of coriander


For the salsa and guacamole:

  1. Roughly chop the tomatoes into small pieces. Finely slice the onion and chop the coriander. Combine thoroughly in a bowl.

  2. In a separate bowl, mash the avocados. Add a third of the tomato mixture along with the chilli flakes and stir to combine.

  3. Divide the lime juice evenly between both bowls and mix thoroughly. Cover and leave in the fridge until serving.

For the black beans:

  1. Finely dice the garlic and chilli. In a large pan, fry in the olive oil for two minutes.

  2. Add the spices and cook for another minute. Add the black beans and stir to coat thoroughly in the spices.

  3. After another minute add the chopped tomatoes. Allow to simmer uncovered for about 15 minutes. Set aside to be reheated when the veggies are ready.

For the roasted veggies:

  1. Preheat oven to 200C. Combine the spices in a small dish.

  2. Peel then dice the sweet potatoes into roughly 1cm chunks. Toss with the olive oil and half of the spice mix in a roasting tray.

  3. Put into the oven and chop the onion and peppers into chunks. Thickly slice the mushrooms. Toss in a bowl with the other half of the spices.

  4. After the sweet potato has been in the oven for 15 minutes, add the vegetables and roast for a further 20 minutes. Stir after 10 minutes to ensure they cook evenly.

To serve:

  1. Cook the rice according to the packaging, with an aim for it to be finished at the same time as the roasted veggies. Reheat the black beans to coincide with this timing.

  2. Shred the lettuce and chop the coriander.

  3. Take all components to the table and everyone can build their own bowl (I find the best order to be rice, roasted veggies, black beans, lettuce, salsa, guacamole, coriander). Enjoy!


If non-vegan, feel free to add some cheese, sour cream or chicken to the basic recipe too - it’s completely customisable. Good luck if you give these a go and I’d love to hear your feedback.