Vegan Quick Mexican Bowl

Mexican BowlLiving in the mission district in San Francisco we are so lucky to have access to such a range of amazing Mexican stores so I am always inspired to make Mexican for dinner. I love Mexican bowls, which are super busy and packed full of different things. This however can be very time consuming so I have worked to create a quick and easy but still creative and busy Mexican bowl. It is a highly nourishing meal and super tasty.

Mexican Bowl

Mexican Bowl

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Serving Size: 4 people


  • Spicy Sweet potato
  • 1 large sweet potato
  • 1 tbs coconut oil
  • 1 tsp paprika
  • pinch cayenne pepper
  • Quinoa
  • ½ cup of quinoa
  • ¼ tsp salt
  • Optional add 2 tbs tomato puree and a pinch or two of cayeen pepper
  • Black beans
  • 1 tin black beans
  • ¼ - ½ tsp salt
  • ¼ ground cumin
  • pinch cayenne pepper
  • Vegetables
  • 1 cup diced red pepper
  • ½ cup grated carrot
  • ½ cup chopped tomatoes
  • ½ cup coriander finely chopped
  • few handfuls of spinach
  • Dressing
  • 3 tbs tahini
  • 2 tbs oil
  • 1tbs lemon juice
  • pinch salt
  • Guacamole
  • 1 -2 ripe avocados
  • 1-2 tbs lime juice
  • 1 tbs chopped coriander
  • salt to taste


  1. Sweet potato
  2. Preheat the oven to 400 degrees, peel and dice the sweet potato into 1 inch cubes.
  3. Place in the oven with 1 tbs coconut oil, and cook for 20-30 minutes until soft and your desired amount of crispy. Sprinkle the spices over the sweet potato.
  4. Quinoa
  5. Rinse the quinoa and place in a pot with ¼ tsp salt and 1 cup + 2 tbs of water.
  6. Bring to the boil and boil for 15- 18minutes until there is no remaining water.
  7. Remove from the heat but leave with the lid on for 5minutes
  8. Mix the rest of the ingredients together.
  9. Vegetables
  10. Prepare the vegetables, chopping and grating, you could add to the warm quinoa so they slightly soften in the heat.
  11. Black beans
  12. Drain the black beans of some (not all of their juices) of their excess juices. Put the black beans in a pot with the salt and boil for 10 minutes.
  13. Dressing
  14. Place all the dressing ingredients in bowl with ¼ cup water and mix.
  15. Guacamole
  16. Place the guacamole ingredients in a bowl mix. Place the stones back in the guacamole until you are ready to eat it, this and the lime stops the avocado from going brown.
  17. Assemble however you want to enjoy your bowl.

Mexican Bowl

Mexican Bowl

Serving ideas:
Add on ideas, great with soft or fried egg on top

Mexican Bowl

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