Mexican Fiesta

I had a craving for Mexican food last night which came out of nowhere! Maybe it was the first real touch of warmth in the Spring air and a reminder of long summer days ahead! I created this simple bowl and the flavours were incredible, every mouthful bursting with either zest lime, spicy chilli or creamy avocado! Don’t be deterred by the several different sections of the recipe, its all really easy and fast!Feel free to wrap this up as a burrito in lettuce leaves too!

mexican bowl with tempeh

Sweet Potatoes-

  • 2 medium sweet potatoes chopped into small cubes
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1 teaspoon of coconut oil


  • one bunch of kale chopped finely (about 8 large leaves)
  • 1 large carrot grated
  • 1 cob of corn kernals
  • 1/4 purple cabbage chopped finely
  • 1 red capsicum diced
  • 1/4 cup of dill chopped finely
  • 1 teaspoon of coconut oil
  •  pinch of salt
  • a good squeeze of lime juice

Black Beans-

  • 1 tin of organic black beans drained and rinsed
  • a dozen mint leaves chopped finely
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of smoked paprika
  • pinch of cayenne
  • squeeze of lime


  • 2 large ripe avocados
  • 1 tomato finely diced
  • pinch of salt
  • squeeze of lemon



Mix the sweet potatoes with the coconut oil and spices and roast in a moderate oven until the potatoes are ready.

Mix all the salad ingredients in a large bowl. Mix in the lime juice, coconut oil and salt and set aside.

Mix all the ingredients for the black beans together and set aside.

Mix all the ingredients for the guacamole together and set aside (feel free to add more chilli to this mix if you like things hot!)

Layer two serving bowls with cos lettuce and then arrange the sweet potatoes, salad, beans and guacamole in sections around the bowl.

Serve with a wedge of lime!

*In the picture I also added some organic chickpea tempeh! Not very Mexican, but very delicious!!!