Mexican Inspired Nourish Bowl

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Mexican/Spanish inspired nourish bowl. As with all nourish bowls, this meal is full of whole-food goodness and is a nutritional powerhouse. Packed full of protein with quinoa (a whole grain with a complete amino acid profile) and beans. Brightly coloured vegetables offer an array of essential nutrients and fibre to keep us feeling fuller for longer and support optimum digestion. Extra virgin olive oil and avocado provides us with healthy monounsaturated fats and anti-inflammatory properties. Yogurt also provides us with probiotic goodness to support our gut health.



  • 1 1/3 cups quinoa

  • 2 2/3 cups water

  • 1 can tomatoes

  • 1 large red onion

  • 2 cloves garlic minced

  • 1 can black beans

  • 2 tbsp nutritional yeast

  • 1 tbsp cumin

  • 1 tbsp coriander

  • 1 tbsp paprika (sweet or smoked)

  • 1 tbsp oil salt to taste


  • 1 corncob

  • 1 continental cucumber, diced

  • 1 red capsicum, diced

  • 2 tomatoes, diced

  • A large handful of fresh coriander (add more to taste)

To serve

  • Fresh leafy greens

  • Lemon or lime juice

  • Olive oil

  • Avocado


In a large saucepan, heat oil over medium heat. Add the onion and garlic and cook for 5 minutes until soft, stirring occasionally.

Add rinsed quinoa, water, tomatoes and bring to boil, over a low heat simmer, covered for 15 minutes, until tender (the mix will still be quite wet).

Steam the corn cob over the quinoa and tomato mixture while it is still cooking for 7 minutes, alternatively bring to the boil in a separate pot of water for 5 minutes or leave raw.

Add black beans to the quinoa and tomato mix and allow to sit on the stove covered for a further 10 minutes. Season to taste.

Carefully cut the corn off the cob. In a large bowl combine corn, cucumber, capsicum, tomatoes and coriander.

Serve with leafy greens, a squeeze of lemon or lime juice, a drizzle of olive oil, a spoonful of yoghurt and some avocado.