Mexican Bowl

Ahh wow, it’s been so long since my last post! And I really have no excuse with everyone being in lockdown.. Speaking of, how is everyone doing!? I am actually really enjoying this time going back to basics of planning our week of meals and in that time coming up with new recipes. This Mexican bowl is an old school one of mine but so delicious and full of good stuff! It’s also one of those recipes that can be easily substituted for whatever you have in the cupboards.



400g black beans

1 tin sweetcorn

1 aubergine

1 avocado

2 spring onions

Bunch of coriander

1 lime

1 chilli

2 x clove of garlic



1 tsp smoked paprika

½ tsp chilli powder

¼ tsp paprika

1 tbsp harissa paste



Cube the aubergine and add to a bowl. Mix together the harissa paste with 2 tbsp of water and some olive oil, add the aubergine and toss. Pop on a baking tray and roast for 30-40 minutes.

After about 15-20 minutes, drain the sweetcorn and lay on a tray. Toss with the smoked paprika, chilli and 1 tbsp of olive oil. Pop in the oven for 20 minutes. Stir occasionally.

In a saucepan, on a low heat, add a little oil with the drained black beans and the paprika. Stir these gently on a low heat for 5-10 minutes.

In a frying pan add some olive oil and fry the garlic until golden. Add the spinach and let this wilt nicely and stir all together.

Make the guacamole by mashing the avocado with the spring onions, coriander and a squeeze of lime juice.

Slice the tortilla wraps into triangles, pop on a baking tray and roast in the oven for 5 minutes until a little crispy.

Pile everything together in a pasta bowl or plate and sprinkle over some coriander and fresh chilli!


Enjoy – stay safe. 

Love, A x

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