mexican bowl 2

I love the tangy and spicy flavors of Mexican food. This recipe is perfect for those moments when you may be missing some traditional ingredients.

I don’t always have taco shells or tortillas in the pantry so using rice, quinoa or even couscous in place of tortillas ensures that this meal is balanced, satiating and satisfying! Including grain products or starchy foods at each meal helps to give the body energy to concentrate, move and of course, tastes great! Dive into the fridge, freezer and pantry and find the odd ends of veggies and anything that may need to be eaten pronto and throw it in. This meal is great for using up foods that must be eaten (or “must-gos”). The best part of this meal is that everyone can create a bowl using their favorite ingredients.

mexican bowl 4

Mexican Meal in a Bowl

Serves 2

1 1/4 cup (~1/2 of a 454g package) firm tofu, crumbled or 1 cup of you choice of ground meat, chicken or even whole shrimp
2 tsp oil
1/3-1/2 package of taco seasoning (depending on how spicy and salty you like your filling)
1/2 cup corn
1/2 avocado, diced
1 small carrot, shredded
1/2 red pepper, diced small
1 clove of garlic, minced
1 small tomato, diced small
4 mushrooms, sliced
2 cups brown riced, cooked
2 tbsp fresh cilantro, chopped
2 tbsp hard cheese, grated
Sprinkle of your favorite hot sauce

1. In a small, non-stick pan, heat the oil over medium heat. Add the tofu, seasonings and garlic. Cook until heated through (if using minced meat, heat until cook through).
2. Add red peppers, mushrooms, and corn and cook until browned, about 5 min.
3. Add 1 cup of warmed, cooked brown rice to each bowl. Top with half the tofu/meat & vegetable mixture.
4. Sprinkle with the rest of the ingredients: avocado, carrot, tomato, cilantro, cheese and hot sauce.