A Mexican feast in a bowl. This vegan, gluten-free and nut-free meal is ideal for meal-prepping for your lunchboxes throughout the week. A zingy blend of lime-infused beans, grilled corn and peppers with a cooling creamy avocado dip served with brown rice. This buddha bowl packs in 10 different plant-based wholefoods and a rainbow of colour.
I am desperately clinging on to summer right now as we enter October here in the UK and the temperatures are falling. Usually, when it gets colder, all I fancy is cosy and warming bowls of soups, stews and curries, but I still love salads. By salads, I mean hearty bowls of lots of different yummy wholefoods – which is exactly what this bowl is.
I have teamed up with the lovely team at Perkier again to bring a simple, healthful and nourishing lunch box or meal prep recipe that is packed with whole-foods. In fact, there are at least 10 different whole-foods in each of the recipes I created. This bowl features brown rice, peppers, corn, lettuce, spring onion, mango, pumpkin seeds, chia seeds, avocado and lime. We always hear that we should be eating more whole-foods and this recipe makes it really easy to tick 10 boxes plus it tastes delicious.
This Charred Red Pepper Corn and Black Bean Bowl with Avocado Crème is a flavour sensation and combines all the summery and invigorating flavours of healthy Mexican cuisine. Lots of tangy lime and fresh herbs, charred vegetables (a homage to BBQs!) and some really fruit mango for a tropical feel.
I love to make up big batches of each component in this recipe and keep it for lunch boxes throughout the week. You can mix and match whatever you like, although I highly advise to have it all and you will feel amazing.
It is packed with nourishing foods, is naturally vegan, dairy-free, gluten-free and nut-free, too. It is hearty and filling while being summery and fresh thanks to an abundance of vegetables. I’m sure it will please friends and family, alike, so it is a great recipe to make and allow people to build their own bowls at dinner parties or picnics.
If you are looking for more wholefoods packed recipes, how about my Sticky Sweet Chilli Aubergine and Hummus Rainbow Bowl, Moroccan Cauliflower Rice with Dates, Toasted Cashews and Tahini and Miso Bean Stuffed Butternut Squash with Tahini Cream.
A Mexican feast in a bowl. This vegan, gluten-free and nut-free meal is ideal for meal-prepping for your lunchboxes throughout the week.
I can’t wait to hear what you think of this vibrant recipe for Charred Red Pepper Corn and Black Bean Bowl with Avocado Crème. As always, please leave your thoughts below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With wholefoods of love x