Mexican Bowl


(I’m posting this as part of The Nourishing Gourmet’s Simple & Nourhsing Carival. No doubt there will be lots of delicious  recipes  submitted on her page, so head on over today and take a look.)
I’m a big fan of Mexican food.  Unlike most other cuisines, it’s the one I am most often in the mood for. Of course, this doesn’t mean I’m chowing down on chimichangas and doing tequila shots every night. Rather, at least once a week, I like to reduce Mexican cuisine (or, rather, what I love so much about it) to its basics.

My Mexican Bowl is a healthy alternative to the traditional fare you’d find in a taqueria.  It’s very fast and easy to make and very portable, so great for lunch at work.

The Basic Bowl:
Brown rice
Black beans (canned is fine if you’re in a rush; just make sure you rinse them)
Avocado* (either in chunks or mashed a la guacamole)

Add ons:
sauteed peppers and onions
your favorite brand of salsa
cheese (pick a high flavor cheese so you don’t have to pile it on to taste it)
plain greek yogurt (a great substitute for sour cream)
vegetable of your choice (I like kale or spinach)

Layer the bowl with brown rice, covered in beans, covered in avocado. Pile on the toppings — go heavy on the vegetables to make it even healthier!

If you have leftover brown rice on hand, this takes less than 5 minutes to prepare!

* I’ve noticed that a lot of people are afraid of avocados. Yes, they have fat. No, that shouldn’t scare you — it’s good for you and will keep you full and satisfied for a long time!


3 thoughts on “Mexican Bowl

  1. Vika says:

    Thanks for the suggestion! We eat something similar to this often, though our basics are just the beans and rice. Makes for a great, quick lunch. I can’t wait for summer when we can put homemade salsa on top!

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