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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Summer Mexican Bowl

Summer Mexican Bowl

Struggling what to make for a delicious meatless Monday? I’ve got you sorted! Try out this delicious fresh Mexican style Buddha bowl featuring my favourite black bean sauce – made healthier! I love Mexican style salads. I’m a big fan of places like Tocaya Organica and Gracias Madre – both are in LA so I decided to make my own versions at home back in Ireland. Hope you enjoy this dish as much as I do :)

Summer Mexican Bowl

Ingredients
  • 1 tin black beans rinsed and drained
  • 1 ripe avocado peeled and sliced
  • 160g sweetcorn
  • 250g cooked quinoa
  • 1 tomato diced
  • ½ red onion diced
  • juice of 2 limes
  • handful coriander chopped
  • 200 ml vegetable stock
  • 1 tsp cumin
  • ½ tsp cayenne
  • ½ ground chilli
Method
  1. In a small saucepan over a medium to high heat add the black beans, spices and stock.
  2. Using a fork mash ½ of the black beans roughly, bring the saucepan to a boil and then turn down a tad and leave on a gentle simmer for 8-10 minutes until it begins to thicken.
  3. In a bowl, mix the diced tomato, onion and stir in the lime juice.
  4. Assemble your bowl and dive into a taste experience!

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