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Rainbow Mexican Bowl

With Lime Cashew Aioli
Gluten Free No Dairy Added Vegan Vegetarian
recipe-difficulty
Not too tricky
recipe-serves
2
ready-in
50 mins
Rainbow Mexican Bowl

This dish is an absolute feast and best enjoyed with friends (and a cheeky sangria!). Extra nourishing and delicious cooked in Chicken Bone Broth (if you'd like to make this recipe vegan, use our Vegetable Broth instead). The vegan lime cashew aioli brings is all together and is so moreish, you'll want to drizzle it over everything! You can take your entertainers game up a level by crowning the bowl with an avocado rose by following the steps below, but this step is just for added cuteness and creativity, a simple sliced avo works just as well!

Main Meals
Mexican inspired
Pantry Items
View in metric
  • 2 heaped tbsp Chicken Bone Broth Homestyle Original (Or Vegetable Broth for vegan option)
  • 1 avocado
  • 1/2 sweet potato
  • 2 cobs of corn
  • 2 limes, juiced
  • 3.5 ounces cherry tomatoes, halved
  • 1 tablespoon smoked paprika
  • 1 cup basmati rice
  • 1 cup cashews
  • 3 tablespoons vegan nutritional savory flakes
  • Pink Himalayan crystal salt
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Olive oil
  • 3-4 cups boiling water
  • A selection of greens, we used broccoli, edamame beans, and cucumber
  • Purple cabbage
  1. Place cashews in a bowl and fill with boiling water, soak for 30 minutes.
  2. Preheat oven to 400°F (200°C).
  3. Cut sweet potato into chips, drizzle with a little olive oil and salt. Lay out onto a tray and roast for 20 minutes or until caramelized and tender.
  4. Add rice to a saucepan with a little olive oil, smoked paprika, ground cumin, and 2/3 of the minced garlic. Fry for a minute or two until fragrant, then add 1.5 cups of water, cherry tomatoes, Chicken Bone Broth powder (or Vegetable Broth), 2 tablespoons vegan nutritional savory flakes, and 1 teaspoon of salt.
  5. Char corn by placing the corn cobs over a gas flame and turning as it begins to char each side. Alternatively, if there is no access to an open flame, simply cut off the corn kernels and fry in a pan over high heat until they begin to char. Set aside.
  6. To make lime cashew aioli, combine soaked cashews, lime juice, 1 teaspoon salt, the remainder of the minced garlic, 1 tablespoon vegan nutritional savory flakes, and 1/4 cup of water. Blitz in a food processor or Nutribullet until creamy. Add more water if needed, adjust seasoning to taste.
  7. Prepare and cut your greens for serving.
  8. You can simply serve the avocado halved and in slices, but for a little extra fanciness, make the avocado rose by cutting an avocado in half, removing the seed, and carefully peeling off the avocado skin. Slice the avocado face down with a sharp knife, making slices 1-2 millimeters apart. Then carefully fan out the avocado into a 'U' shape, then curl it around on itself carefully to make a rose shape. Repeat for the other avocado half (there are some great YouTube tutorials out there for any visual peeps!).
  9. Serve everything together, topping with the avocado, and enjoy the yumminess with some good company!