Picture of Tarran Lee

Tarran Lee

Online Fitness Coach

Recipe: Vegan Mexican Bowl

This is a delicious, fresh and tasty recipe. Don’t be fooled – it’s delicious as is but if you are a meat lover you can add your choice of protein such as chicken to the bowl. I’ve included some cheats in the recipe if you are short on time!


1 Can of La Costena Black Beans

1 Corn Cob (or you can use canned corn kernels)

1/2 Cup Quinoa, rinsed & drained (or use cooked packet quinoa)

1 tsp Turmeric Powder

1/2 Green Capsicum, diced

2 Tomatoes, diced

1/2 Red Onion, finely sliced

1 Lime

1 Avocado

Salt to season

1 handful parsley (to serve)

1 tsp Black Sesame Seeds (to serve)

1 tsp Pepitas (to serve)


Place a medium-sized pot of water on the stove over high heat. Once the water reaches boiling point, carefully place the corn in the water to cook for 10 minutes.

In a separate pot, place the rinsed quinoa and cover with 1 cup of water. Bring to the boil over medium high heat, then reduce to a simmer. Leave to simmer, uncovered, until the quinoa is cooked and the water has evaporated (about 12-15 minutes). When the quinoa is ready, mix through the turmeric powder and a sprinkle of salt.

When the corn is cooked, drain and leave to cool slightly before using a sharp knife to remove the kernels from the core.

Heat a fry pan over medium heat, add the black beans and gently cook until warmed through.

Placed the diced tomatoes, capsicum and red onion together in a bowl and squeeze 1/2 the lime over. Mix through.

Halve the avocado, remove seed and slice thinly.

In two bowls place the quinoa, corn, black beans and tomato mix. Place the avocado on top and sprinkle with sesame seeds, pepitas and fresh parsley. Squeeze remaining lime over bowl for extra flavour.

Serves: 2

Prep: 5 mins

Cook: 25 mins

Nutrition per serving:

487 kcal   

19g Protein

72g Carbs

16g Fats

Share This Content