Tag Archives: gluten free

{Recipe} Easy Mexi Bowl aka Burrito Bowl

As I’ve said before in the Mexican Frittata recipe, we have a bit of a Mexican food obsession!  A few years ago, in my attempt to find something easy, healthy and delicious I used the idea of a naked burrito bowl and made a few tweaks.  We refer to this as Mexi bowl and it’s become a staple in our weekly recipe rotation.

Easy Mexi Bowl
Easy Mexi Bowl

The base of this is Quinoa, veggies and beans.  With the base covered, the tweaks come with seasoning, types of veggies and beans, and toppings.  Quinoa is often described as a super food as it is packed full of nutrients and is also gluten free.  Quinoa is high in fibre, low GI and high in protein which makes it a great food for weight loss and great substitute for grains.  Before cooking, rinse the quinoa which assists to remove the bitter coating.  The perfect ratio is 2:1, 2 cups water to 1 cup Quinoa.  Quinoa absorbs water and expands similar to rice, so 1 cup of quinoa will be plenty for a few meals throughout the week.  I cook mine in my amazing rice cooker on the quick cook setting.  If you don’t have a rice cooker, add quinoa and water to a pot over medium-high heat.  Once the water starts to boil, reduce heat and cover.  The quinoa takes about 15 minutes to cook away the water, but keep your eye on it to ensure it doesn’t burn.  Stir to fluff up and it’s ready to serve or store in the fridge for the week.


Mexi Bowl aka Burrito Bowl

Servings 4, prep 5 minutes, cook time 15 minutes

1 C Cooked Quinoa

1 Capsicum (or bell pepper)

1 Zucchini

1 Small Head of Broccoli

Black Beans, low sodium

Corn Kernals

Shredded Cheese, optional



Sliced Jalapenos, optional

Coconut oil, for cooking

Heat 1-2 Tbs coconut oil in a skillet on low heat.  Chop broccoli and put in pan.  While broccoli starts cooking, chop capsicum and zucchini, then add to the broccoli. Stir occasionally.  Sprinkle Mexican seasoning during the last few minutes of cooking.  Our seasoning is a mix of paprika, cumin, chili, pepper, oregano and garlic.  The veggies take about 10-15 minutes.

If quinoa is already prepared, heat in microwave or prepare quinoa as described above.

Pour beans and corn in a colander to drain and rinse.  Slice avocado to prepare for serving.

To serve, layer into bowls ¼ cup quinoa, 2 Tbs black beans, 2 Tbs corn, ¼ of the veggie mix, a sprinkle of shredded cheese, 1 Tbs of salsa and ¼ avocado.  If you want additional heat, add a few sliced jalapenos.

Serve dinner for two and pack the leftovers in plastic containers for lunch!


We found a new to us avocado spread, Fressure, that is just ripe avocados and a little salt.  When the avocados are not ripe at the grocery store, like tonight, we grab a pack of this avocado spread.  I used 1 Tbs to substitute for the ¼ avocado.  It’s a great option to have!


Lunchbox ideas: 5minute sweet potato & black bean bowl

I’ve been carrying a packed lunch since I was 5 (minus those college years where lunch was mainly at the cafeteria). Luckily, those first 13 years my mom packed my lunch nearly everyday and she forced me into a healthy habit! Nowadays I tend to rely on leftovers as the main source of lunch for both J and I.
With Australia’s high food costs, grabbing a sandwich from a cafe is at least $10. If you have a partner, that’s $20 per day for lunch which equals $100 for the work week. That’s not taking into account drinks and don’t get me started on coffee/tea breaks! My grocery bill for the week is around $100 and that covers all meals for an entire week for two active people. The other challenges with buying lunch is the lack of ingredient control, tendency to be underwhelmed or overeat and promotes further poor food choices.

5 ingredient & 5 minute meal!
5 ingredient & 5 minute meal!

For days where I have no leftovers, like today, I try to come up with quick, easy and healthy lunches. For today’s lunch , the only prep I did was throw a handful of shredded cheese in a container and put everything in my lunchbox.  I prepared my lunch at work and was sitting at the table chatting to the girls within 5 minutes.

Thanks mom for my new lunch bag!
Thanks mom for my new lunch bag!

5 Minute Sweet Potato & Black Bean Bowl

1 Small sweet potato (I used about 2/3 of mine)

3-4 Tbs Black beans

1/4 C Cheese

1/2 Avocado

1-2 Tbs Sriracha (more or less depending on preference)

Cut sweet potato in small cubes.  Add  enough water to cover the bottom of the bowl.  Cover bowl with cling wrap and microwave for 2 minutes.

While the sweet potato is cooking, slice avocado and open can of black beans.  Rinse the beans to reduce the sodium levels.

Stir sweet potato and microwave for 40 more seconds.  If there is any water left drain before adding cheese, beans and half the sriracha. Microwave for 20 seconds.  Add avocado and drizzle with remaining sriracha.  Enjoy!!

There are many ways to vary this meal that wouldn’t add much more time!

*1 Tbs Salsa & 1 Tbs of Greek yogurt would be a little less spicy and more creamy than the sriracha

*Adding in 1/3 cup quinoa would add some great protein.

*If you had leftover cooked veggies or corn, they would add a more veggie balance