Mexican Salad Bowl

This post was updated in August 2021.

I'm currently loving 'bowl foods'. That is, a meal you serve in a nice big bowl, where you just stir it up and shovel it in. Easy, practical, delicious. Typically, whenever I thought of bowl foods, my mind would go straight to curry and rice, or spaghetti bolognese. Both fantastic, homely dishes. Lately though, I've been trying to change it up with more exciting meals that have a great nutritional content. I have the same, simple equation for my bowl foods:

Protein + Carb + Vegetables

What this means is that I like to include a serve of good quality protein, a small amount of carbohydrates, and plenty of vegetables. For me, this is how you get most bang for your buck. Particularly with those added vegetables. Great nutrition and a decent quantity of food to keep you fuelled and satisfied, but not stuffed. I've done a few posts on different ways you can make vegetables exciting, and I always mention how important it is to keep your vegetables creative, so you never tire of them. Bowl foods are how I'm keeping my veggies creative right now. I really enjoy the combination of hot ingredients and cold vegetables. So I've got a few recipes coming up where we are mixing a hot protein with a fresh, crunchy salad (stay tuned).

This Mexican Salad Bowl is one of my absolute favourite meals right now, for a few reasons. Firstly, it is straight forward - protein, some carbs, lots of vegetables, and lots of flavour! Bowl food at it's finest. Secondly it is incredibly easy to make. I'm talking under 30 minutes from start to finish. Yes please. Thirdly, it is perfect for meal prep. It can be made in advance and frozen in portions, or it makes for a great 'next day' meal either for lunch or dinner. I've been making it at least once a week, and I love taking the leftovers to work the following day. Finally, and most importantly, it tastes fantastic. I mean, those classic Mexican flavours are generally loved my most people.

As I've said before, the addition of lots of vegetables in a meal does a few things for you:

• Vegetables are good for you: packed full of fibre, vitamins, minerals and antioxidants.
• Fibre, fibre, fibre: great for your gut and your bowels, and keeping you full (bonus!)
• Increases the quantity of your meal: we eat with our eyes, and a teeny tiny little portion of food is going to make you think 'I'm going to need a snack afterwards' even before you start eating. Packing your meal with vegetables boosts the quantity, so you're eating more, but doesn't shoot up those calories.

When you add those vegetables in, you will find that you don't need such a large serve of carbohydrates or protein and you can exercise better portion control. Remember, vegetables should make up at least half your plate!

Mexican Salad Bowl

Print Recipe

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5 from 1 review

Simple and flavoursome, you'll be adding this Mexican Salad Bowl to your menu every week!

• Author: Andrea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 people 1x
• Category: Savoury
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 brown onion, diced
• 2 cloves garlic, minced
• 2 tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp cayenne (optional)
• 500g beef mince
• 2 tbsp tomato paste
• 400g tin of diced tomatoes
• 1 tsp sugar
• 400 g tin of red kidney beans, drained and rinsed

Salad bowl

• 1 cos lettuce, shredded
• 1 cup cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 cup cheddar cheese, grated
• 4 tbsp sour cream
• 1 avocado, roughly mashed
• Handful of fresh coriander leaves, to serve
• Fresh lime juice, to serve

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Instructions

1. In a saucepan over a medium heat add olive oil, onion and garlic and sauté until soft and translucent.
2. Add spices and cook for a further two minutes until fragrant.
3. Increase temperature to high to brown beef mince. Make a small well in the centre and add tomato paste. Stir through mince for 2-3 minutes to caramelise.
4. Add in diced tomatoes. Season with the sugar, and salt if necessary. Stir through red kidney beans.
5. When mince comes to a boil, reduce heat to low, cover with lid and simmer for 20 minutes, stirring in between.
6. Meanwhile, prepare your salad ingredients.
7. To serve, divide mince among four shallow bowls. Arrange lettuce, cherry tomatoes, red onion, cheese, sour cream and avocado around the mince. Sprinkle with coriander and lime juice to serve.

Looking for more weeknight dinner ideas? Try my classic hamburger or mushroom gnocchi.