Monthly Archives: November 2013

Mexican-style veggie bowl

Fresh Mexican-style veggie bowl recipe

I adapted this recipe from the veggie bowls (essentially naked burritos) served at a couple of different Mexican-style fast food places.  It’s a surprisingly filling lunch or dinner, and the components can be made ahead of time and assembled just before eating – I usually eat half when I first make it, and save half for the next day.  It’s delicious and fresh for Summer, or you might like to cook the tomato salsa (adding onion and mushrooms if you like them) to make a more warming meal in Winter.

Fresh Mexican-style veggie bowl

Serves 2-3


1 lime
2/3 cup rice (I like short grain brown rice)
2/3 cup black turtle beans (or kidney beans), soaked (or rinsed if using tinned)
1 vegetarian stock cube, vegetable or “chicken” flavour (e.g. Massel brand)
1/2 tsp ground cumin
2 2/3 cups (660mL) water (reduce to 1 2/3 cups/420mL if using tinned beans)
2 tomatoes, chopped
1/2 tsp ground coriander seeds
1 tsp sugar (optional)
1 cob of corn
1/4 cup fresh coriander, chopped
1 avocado, chopped
1/4 cup ranch or other creamy dressing

  1. Cook the rice and beans.  Put rice, beans, stock cube, cumin and water in a rice cooker (if you have one) to cook.  Otherwise, add them to a saucepan over high heat with the lid on.  Bring to the boil then reduce the heat to very low and simmer until all liquid is absorbed (about 15 minutes, but it will depend on the rice you used so keep an eye on it).  Turn off the heat and leave it to keep warm.rice with black beans
  2. Prepare the tomato salsa.  While the rice is cooking, chop tomatoes and place in a bowl with coriander and sugar.  Squeeze some lime juice over the top and stir to combine.  Set aside to marinate.fresh tomato salsa
  3. Prepare the corn and coriander.  Slice the kernels from the corn cob (try cutting the cob in half first so you can balance it on the cut end).  Chop the coriander and combine in a bowl with a squeeze of lime juice.corn and coriander
  4. Put it all together!  In 2 large bowls, layer rice and beans, tomato salsa (tip some of the juice over too), corn and coriander, and chopped avocado.  Drizzle over your dressing and enjoy!Mexican-style veggie bowl
  • I like to use the biodynamic short grain brown rice from Mrs Flannery’s health food store in Australia, that’s also where I buy the black turtle beans.
  • If you use dried beans, soak them for at least a couple of hours if possible, or overnight – you can soak and freeze beans and chickpeas in advance and store in the freezer until you’re ready to use them.
  • If you’ll be saving half, you can use storage containers instead of bowls in steps 2 and 3 to save washing up.
  • You can use tinned corn if necessary, but the fresh corn gives it a delicious crunch.
  • I omit the avocado if I don’t have a ripe one on hand.  If you like you can add grated cheese instead, on top of the rice layer.