Mexican Salad Bowl

Mexican Salad Bowl

Mexican Salad

This easy, fresh and colorful salad is packed with flavors!

Beans, bell pepper, tomatoes, mango, corn, organic brown rice, lettuce, avocado, lime and a big dollop of sour cream and guacamole. A Whole Bowl of Deliciousness!

Feel free to have a play with the ingredients. For example add chili pepper, red onion, cilantro, cheddar cheese or tortilla strips. Or check out these guacamolemango salsa or mexican avocado salad recipes for extra inspiration. Change up the ingredients and make this salad your own Mexican bowl of happiness!

Mexican Salad Bowl
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Organic brown rice (2/3cup/ 5.2oz/ 150g)
  2. Some Lettuce for the base
  3. 1 Avocado, sliced
  4. Beans
  5. 1/2 Red Bell Pepper
  6. 1/2 Mango, sliced
  7. Some Corn
  8. Some Cherry Tomatoes, sliced
  9. Sour cream / guacamole (or any dressing of your liking)
  10. 1 Lime
Instructions
  1. Bring water to the boil in a large saucepan or pot. Add the rice, reduce the water to a simmer and cook for 8 to 15 minutes, or until the rice is tender but firm. Drain the rice.
  2. Slice the red bell pepper, mango and cherry tomatoes. Halve the avocado, remove the pit, scoop out the centers using a spoon and cut the avocado into slices.
  3. Assemble the bowl (see recipe photo): 1/5 rice, 1/5 lettuce and avocado,1/5 beans and bell pepper, 1/5 mango and corn,1/5 tomatoes. Top with a big dot of sour cream, guacamole or dressing of your liking. Sprinkle over some lime juice or garnish with a slice of lime.
  4. Enjoy!
Notes
  1. Change up the ingredients and make this salad your own Mexican bowl of happiness!
feistyveggies.com http://feistyveggies.com/

Veggie Whole Bowl

VeggieWholeBowl

 New recipe and Giveaway!

Last summer I travelled to California and spend some days strolling across picturesque beach towns such as Laguna Beach. Here I stumbled upon a little food cafe that served a wide range of healthy dishes and I fell in love with their concept of ‘Bowls’. So simple, yet fun, picking between different types of bowls stuffed with a combination of fresh natural goodies. It inspired me for this week recipe:

The Veggie Whole Bowl. A bowl topped with natural, organic, whole foods. Vegan and gluten free! A dish that fits in perfectly with this time of the year, as we pass from winter to spring. Combining the freshness of a salad with cozy winter vegetables such as cabbage and carrots.

Besides this lovely recipe I also got some great news to share with you. It’s four months since the launch of Feisty Veggies and my first recipe got published! The Stuffed Sweet Peppers recipe is featured in Healthy Recipes Magazine and to celebrate I can give away a free 3-month iPhone/iPad subscription for Healthy Recipes Magazine to all my readers! So, big cheers and get your free subscription here: http://healthyrecipesmag.com/feisty-veggies

Veggie Whole Bowl

Veggie Whole Bowl
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Organic brown rice (2/3cup/ 5.2oz/ 150g)
  2. 1/4 Purple Cabbage, shredded
  3. 1 Large Carrot, peeled & julienned
  4. Some Cherry Tomatoes, sliced
  5. Some Lettuce for the base
  6. 1 Avocado, sliced
  7. Hummus (or any dressing of your liking)
  8. Sesame Seeds (optional)
Instructions
  1. Bring water to the boil in a large saucepan or pot. Add the rice, reduce the water to a simmer and cook for 8 to 15 minutes, or until the rice is tender but firm. Drain the rice.
  2. Shred the red cabbage. Peel and julienne the carrot. Slice the cherry tomatoes in halve. Halve the avocados, remove the pit, scoop out the centers using a spoon and cut the avocado into slices.
  3. Assemble the bowl (see recipe photo): 1/5 cabbage, 1/5 carrot with some sesame seeds, 1/5 tomatoes, 1/5 rice, 1/5 lettuce and avocado. Top with a big dot of hummus or dressing of your liking.
  4. Enjoy!
feistyveggies.com http://feistyveggies.com/
 

Beet Carpaccio Salad

Beet_Carpaccio_SaladGrowing up there were only a few vegetables that I really didn’t like. Sauerkraut, turnips and beets.

A few years ago I had dinner at a friend who (unaware of my revulsion to beets) prepared a Beet Carpaccio dish somewhat similar to the recipe in this post. Knowing he had gone through all the trouble of finding this recipe, buying the groceries and preparing the dish… I couldn’t find the guts to tell him I actually didn’t fancy beets that much. So, I prepared myself to trying to swallow as much of the dish as I could in a rapid time period, while displaying a happy facial expression at the same time.

When the plate arrived, I took my first bite, and I was… happily surprised!?! It wasn’t that bad at all! Actually, it was really yummy! That’s when I experienced first hand your pallet does change over time and finding the right way to combine ingredients and flavors can totally affect whether you love or hate a vegetable. Please feel free to try this recipe and find out if you like it too :) 

BeetCarpaccioSalad

Beet Carpaccio Salad
Serves 2
Write a review
Print
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 Beet
  2. 1 Orange
  3. Goat cheese (40g / 1.2oz)
  4. A few hazelnuts or pistachio nuts
  5. Some watercress or a few leaves of lettuce
  6. Balsamic vinegar (1/2cup / 4.5oz / 120ml)
  7. Optional: 1 grapefruit
Instructions
  1. Start by making the balsamic vinegar reduction. Pour the balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.
  2. Serve the beet raw or cooked, according to your liking. Peel and slice the beet as thinly as possible.
  3. Peel and slice the orange (and grapefruit) as thinly as possible.
  4. Arrange the beet, orange (and grapefruit), goat cheese, nuts and lettuce/watercress on a plate. Finish with a few drops of balsamic reduction drizzled on the plate.
  5. Enjoy!
feistyveggies.com http://feistyveggies.com/