Mexican cuisine is full of flavour, colour and texture. Striping back to the basics and removing the heavy breads, wraps and cheeses that are low in nutrients I have a focussed on spices, fresh herbs and plant based proteins in this dish. This Mexican bowl is fresh and satisfying, bursting with colour and fibre.

Ingredients for nourish bowl:

1 tsp smoked sweet paprika
1 tsp dried chilli flakes
1 tsp ground cumin
1/2 can black beans, drained and washed
Handful cherry tomatoes, chopped
1 cup shredded red cabbage
1/2 can sweetcorn
1/2 large avocado
10g coriander leaves
Juice of 1/2 lime
Sea Salt and pepper

Ingredients for dressing:

0.5 cup natural cashew butter
1/4 cup unsweetened almond milk
Handful fresh coriander
Juice from 1 lime
Salt to taste

Method:

Add black beans to a heated saucepan with paprika, chilli flakes and cumin. Saute for 5 minutes.

Whilst beans are cooking, assemble your bowl with the remaining ingredients.

For the dressing combine all ingredients in a blender under smooth.

Serve the beans with the vegetables, top with the dressing and garnish with the coriander leaves.

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