Mexican Bowl

30

minutes

For

2

servings

To the cook

I'm Laura, I'm from Munich, I'm a certified nutritionist and full-time blogger. A few years ago I discovered my great passion for healthy eating and strength training. I started sharing my recipes on Instagram to motivate and inspire other people. Over the years, my account evolved and so did I as a person. So today I get to inspire and motivate thousands of people every day with my recipes, training and mindset tips. For a while I slipped into an extreme, I wanted to do everything perfectly and forgot to pay attention to my body's signals. Today, my approach is more holistic and my mission is to show that a healthy lifestyle and well-being do not depend on constraints, sacrifices, daily training or pressure.

This goes in

  • 140g brown rice
  • 400g planted.pulled Chimichurri
  • 1 red onion  
  • 1 bell pepper  
  • 100g kidney beans
  • 8-10 small tomatoes  
  • 1 avocado
  • 60g corn
  • 200g yoghurt
  • Garlic powder, salt, pepper
  • fresh herbs (parsley or coriander)  

Ingredients

Ingredients

Preparation

  1. Cook the rice according to the package instructions.
  2. Fry the meat alternative in the pan.
  3. Chop the onion, cut the pepper into fine strips, dice the tomatoes, drain and rinse the beans.
  4. Sauté the onion, add the remaining ingredients and sauté, seasoning to taste (e.g. Mexican spice mix).
  5. Mix the yoghurt with the garlic, salt, pepper and herbs. Arrange all ingredients in a bowl and enjoy!

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