Mexi Bean Bowl

Mexi Bean Bowl


Mexican flavours are one of our family favourites.  I’ve long ditched the store-bought packets and now opt to mix my own - less rubbish, less numbers on the ingredients list.  While burritos are at least a fortnightly menu item at our place, sometimes I like to mix it up a bit. This one sneaks in some added vegetables and I make it ‘exciting’ to have some chips on the table!


1 Small Head of Cauliflower

3 tbs Coconut Oil

1 can of Kidney Beans

1 red Onion

2 tbs Paprika

1 tbs Cumin

½ tsp Turmeric

Salt to Taste

Salad Veggies of Choice

1 Avocado

2 Cobs Corn


Charred Corn

Serves 4 - 5


  1. Roughly chop cauliflower into florets and whizz in a food processor until it resembles rice
  2. Heat 2 tbs of the Coconut Oil over a medium heat in a non-stick pan, add the cauliflower rice and cook until al dente (approx 3 mins).  Transfer to 4 - 5 eating bowls.
  3. Heat remaining oil in the same pan, add onions and fry until translucent
  4. Add beans and spices, fry until spices are fragrant (approx 5 mins)
  5. Char corn on BBQ or on a non-stick pan on the stove, slice off kernels
  6. Chop veggies and avocado
  7. Arrange all the above elements on the cauliflower rice and serve with a dollop of sour cream and/or guacamole

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