Mexican Bowl

Duration: 40 mins
Difficulty: Simply


1 Portions

100g planted.pulled Spicy Herbs
60g quinoa
2 tbsp kidney beans (cooked, canned)
2 tbsp corn (cooked, canned)
½ avocado
½ lime
5-6 cherry tomatoes

For the topping

A few rings of a red onion
Fresh parsley
Cayenne pepper, coarse

For the salsa

75g chopped tomatoes
10g tomato paste
1 small onion, chopped
1 garlic clove, pressed
3 cherry tomatoes
1 green jalapeño
Salt, pepper, smoked paprika, cayenne pepper

Products in this recipe

Spicy herbs
3,99 €
18,14 €per 1 kg
VAT included and Shipping costs will apply
3,99 €


Cook quinoa as directed.
Meanwhile, heat a frying pan with a little oil and fry the planted.pulled spicy herbs on a medium heat. Reduce heat after 5-6 minutes.
Cut the avocado into strips and halve the cherry tomatoes. Remove the kidney beans and corn from the can and rinse briefly under cold water and allow to drain.
Arrange all the ingredients for the bowl in a bowl one after the other and spread the salsa on top.
Garnish with a few onion slices, cherry tomatoes, avocado pieces, fresh parsley and cayenne pepper. Drizzle lime over the top if desired.

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