Mega Mexican Bowl

This bowl of awesomeness is definitely meant to be shared with one or two compadres! Perfect for entertaining or using what’s left over in your fridge. We have used a whole range of different veggies in this bowl, however, it will also be just as delicious with whatever fresh vibrant vegetables you have on hand.

6 Ayurvedic tastes

Sweet: Corn, Capsicum

Sour: Lime

Salty: Himalayan Salt

Pungent: Chilli, Onion, Radish

Bitter: Baby Spinach

Astringent: Black Beans, Quinoa


2 cloves garlic, minced

1 purple onion, finely diced

1 can of black beans, drained

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tsp smokey paprika

1 red chilli, finely sliced

1/2 cup of water

2 sweet corn

1 yellow capsicum, sliced

1 avocado, mashed

Blue corn chips

Baby spinach leaves

1 lime cut into wedges

Purple cabbage, thinly sliced

Cherry tomatoes

1 carrot, thinly sliced on a mandolin

3-4 baby cucumbers

3-4 radish, sliced


1/2 tsp The Wholefood Pantry Coconut Sugar

2 tsp Vegetable Broth Garden Veggie

1/2 tsp The Wholefood Pantry Himalayan Salt

1 cup The Wholefood Pantry Red Quinoa

1 tbsp The Wholefood Pantry Pepitas

1. To make the bean dip, gently soften the onion and garlic in a frypan on medium heat. Add the cumin, coriander and paprika until spices are cooked and fragrant - about 20 seconds. Add the black beans, sliced chilli, coconut sugar, vegetable broth, water and himalayan salt. Shave the kernels of one of the sweet corns with a knife, and add to the bean mix. Let simmer for 10 minutes or until beans are softened.

2. Cook Quinoa according to packet instructions then dress with a little salt and lime juice.

3. Mash the avocado and dress with a little salt and lime juice.

4. Grill or gas flame the yellow capsicum and remaining corn.

5. Combine all the ingredients into a giant bowl and settle in for some proper good eating!