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 🙂

Serves 2

Cooks in 20 Minutes


  • 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


  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!