Balanced Mexican Bowl

This is an awesome summer Mexican lunch or dinner idea that works well as a meal you can prep in advance and have for leftovers. You can get creative with this Mexican bowl, by simply picking your own protein, carbohydrate, fat, and vegetable servings. Have fun! And comment below your favourite Mexican combo 😊

Serves 4

Protein – Pick one

• 600g Mince (Or 2 Cans of Kidney Beans/Black Beans) for Vegetarian

Carbohydrates – Pick 1-2

• 2 Sweet Corn
• 2 Cans Red or Black Beans
• 4 Tacos or 4 Handfuls of Natural Corn Chips
• 2 Cups Cooked brown rice or (Uncle bens Express Rice 250g)

Healthy Fats – Pick 1-3

• 1 Large avocado (sliced or made into guacamole)
• 4 tbsp sour cream
• 100g Cheese (any type)

Non-starchy Vege – Pick as many as you like!

• 2 Tomatoes
• 1 Red Onion
• 4 Cups Leafy greens
• 1 Grated Carrot

Flavour/Seasonings

• 2 Heaped tbsp of Cumin
• 1 tsp Paprika
• 4 Garlic Cloves, or 1 tbsp crushed garlic (add to mince)
• 1 White Onion (chopped, add to mince)

Garnish

• Fresh Coriander

1. Pick your protein portion based on whether you want a vegetarian version or meat version. (e.g., Mince or Kidney beans).
2. To prepare the mince/kidney bean mixture, chop and dice garlic and onion, and fry in a non-stick pan with a few tbsp of olive oil until fragrant (~1-2 minutes).
3. Add the mince (or kidney beans), cumin, paprika, and Italian tomatoes into the pan and cook until the mince is browned.
4. Pick the non-starchy vegetables you want to add to your salad. (The more variety the better!) Chop them up individually and set them aside.
5. Pick your carbohydrate sources and prepare using instructions below (I recommend picking 1-2):

• Sweet corn – Microwave for 5-6 mins. Peel off the layers and chop the corn off with a knife.
• Brown Rice – For a quick rice option, microwave Uncle bens Express Rice 250g pack. OR Cook rice in a pot (2 cups of water to 1 cup of rice).
• Tacos – Pop them in the oven for 5-10mins until they brown (watch they don’t burn!).
• Natural Corn chips – No prep needed

6. Pick and prepare your fats:

• Avocado – make into slices OR guacamole (try adding in lemon juice, salt, pepper and red onion).
• Sour cream (no prep)
• Cheese – Grate the cheese

Now you’ve got a nice smorgasbord of ingredients, enjoy constructing your favourite Mexican bowl, and then I recommend making a few lunch packs for the week. 

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