Mexican Bowls

You can have so much fun with bowls, because you really can add anything you like to them. You could even serve these with a side of tortilla chips to do some more tasty dunking. 


  • 16 new potatoes

  • 1 can kidney beans

  • 1 can tinned tomatoes

  • 2 avocados

  • 1 red onion

  • 2 garlic cloves

  • 1/2 tsp chilli flakes

  • 2 tbsp olive Oil

  • 1 lemon

  • 2x pinch of salt

  • Pinch of black pepper

  • Soy/Vegan sour cream to garnish

  • Coriander to garnish


  1. Slice the new potatoes and coat in 1 tbsp oil.

  2. Place in the oven and bake for 30-40 minutes at 180.

  3. Chop the onions and garlic.

  4. Add 1 tbsp oil to a frying pan, allow to heat and add the onions and garlic. Simmer on a low heat until golden brown.

  5. Add the kidneys beans and tinned tomatoes. Allow to simmer on a medium to low heat for 15 minutes.

  6. Add the salt, and chilli pepper if you like it spicy.

  7. While the beans are simmering crush the avocados, add the lemon, salt and pepper.

  8. Place the potatoes on one side of the bowl, add the beans, and top with the avocado.

  9. You can add some soya yogurt or coconut yoghurt too if you like.

  10. Garnish with the coriander and serve.



Preparation Time: 20 minutes

Cooking time: 30 minutes

Serves: 4