Mexican Bowl

A twist on Mexican food, lighter, nutritious and colourful! This is deceivingly very filling, and for those of you who like a dressing, the additional Peanut-Coconut dressing is a MUST! Yum!

(serves two)


1 Zucchini

140g Sweetcorn

125g Kidney beans

2 Avocados

1 Lime

7 Cherry tomatoes

dash of Salt

1 tbsp Olive oil


Additional Sauce (Optional):

250ml Coconut milk

2 tbsp Soy sauce

3 tbsp Peanut butter

sprinkle of pepper

1 lime

(This sauce is a big portion and will last you a week, just store in fridge)


  1. First lets make the guacamole. Mash 1 and a half avocado (add the lime for taste + it delays the browning), sprinkle in salt and pepper, chopped tomatoes and then keep to one side.
  2. Spiralize (or if you don’t have a spiralizer just use a peeler and make thicker noodles) lightly toss in olive oil in a pan on a low heat.
  3. Now assemble bowl! add the half avocado left over on the top and sprinkle some sesame seeds on top.
  4. If you want dressing with it, just mix all the dressing ingredients together. (For a thicker consistency pre make the dressing and leave in the fridge for 1 hour before using)



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