Mexican bowl main

I’m back with a new recipe and what better way to start the week than with an easy peasy, comforting dinner idea!  This deconstructed burrito bowl is super simple, delicious and a total crowd pleaser.  Gluten free, vegan and filled with micronutrients, you can adapt this recipe to include pretty much anything you fancy!

Black beans provide a great source of plant based protein and fibre, whilst sweet potato is plentiful in both fibre and beta carotene.  Avocados provide a source of vitamin E and healthy fats, whilst mushrooms contain beta glucans which are known to support the immune system.  Whether you call it a burrito bowl, nourish bowl or a buddha bowl (!), this is a very easy way to pack in a variety of vegetables and nutrients into one meal without breaking the bank.  How about swapping the sweet potato for sweetcorn, or the black beans for roasted chickpeas to switch things up?

As always, I would LOVE to hear if you recreate this recipe.  Make sure you tag me in your photos @totolynourished on Instagram and Facebook and keep following for new content (and i’m sorry for the two week hiatus – this double life is quite something!).

Mexican bowl ingredients

Serves 2


  • 1 can of cooked black beans, rinsed and drained
  • 1 large sweet potato
  • 1/4 cup brown (or wild) rice with 1/2 cup water
  • 1 cup mushrooms, roughly chopped
  • 1.5 cups chopped curly kale
  • 1/2 head of chopped romaine lettuce (or base of your choice)
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1 clove of crushed garlic
  • 2 tsp coconut oil
  • 1 tbsp tamari
  • 1 tsp chipotle powder
  • Salt and pepper to season

For the guacamole:

  • 1 avocado
  • 6 cherry tomatoes, chopped into quarters
  • 1 clove of crushed garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1 tbsp freshly chopped coriander

For the tahini yoghurt dressing:

  • 2.5 tbsp plain coconut yoghurt
  • 1/2 tbsp tahini
  • Juice of 1/2 lemon


  1. Preheat the oven to 200 degrees Celsius.  Peel and chop the sweet potato into bite sized pieces and place on a lined baking tray.  Add the crushed garlic, coconut oil, paprika, oregano, salt and pepper and mix together before roasting in the oven for 30 minutes.  Toss the sweet potato half way through cooking.
  2. In a saucepan on the hob, bring the rice and water to a boil for 2 minutes, before turning the heat right down and covering the pan with a lid.  Simmer until all of the water has been absorbed and the rice is cooked (approximately 25 mins).
  3. Whilst the sweet potato and rice are cooking, make the guacamole and dressing.  It couldn’t be more simple; for the guacamole, add all of the ingredients into a bowl and mash together with a fork.  In a separate bowl, combine the coconut yoghurt, tahini and lemon juice, mixing thoroughly and add a little water to loosen the mixture if preferred.  Set both aside in the fridge until serving.
  4. In a frying pan on a medium heat, add the chopped mushrooms and tamari and simmer for 2-3 minutes.  Next, add the kale and sautée on a high heat for a further 2-3 minutes until cooked.
  5. In a separate pan on a medium heat, cooked the black beans with the chipotle powder until the beans are heated through.
  6. To build your bowl, start with a base of chopped romaine lettuce (or whichever greens you prefer).  Next, add the cooked rice, sweet potato, black beans, mushroom/kale mix and guacamole in a suitably pretty arrangement (or not!) and finish with a generous drizzle of tahini yoghurt dressing.  ENJOY!Mexican guac

Mexican close up


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