Mexican Bowl

Using my Three Bean Chilli recipe, I have made a Mexican Bowl – kind of like the Poké of the chilli. This dish is full of all the good stuff: buttery paprika corn, roasted sweet potato, avocado, some fresh crunchy lettuce and of course lots of toppings. You can easily swap out the bean chilli for a for meat chilli too!

Serves 4

Three Bean Chilli
1-2 avocados (depending on size)
200g tinned corn
2 large sweet potatoes, cubed, skin on
Baby gem lettuce
1.5 limes
Fresh coriander
Sour cream/Alpro yoghurt
Toasted pumpkin seeds
Grated cheddar cheese
1 tsp Cumin seeds
1 tsp olive oil
1 tsp smoked paprika
1 tsp of butter 


  1. Prep the ingredients for your chilli, then dice up the sweet potato and place on a baking tray
  2. Season the sweet potato with a tsp of cumin seeds, salt, pepper and enough oil to lightly cover the potato, then pop into a preheated oven at 180 degrees (usually for 30/40 minutes)
  3. Now make your chilli, according to this recipe
  4. While it simmers, chop a bunch of fresh coriander and set aside
  5. Toast your pumpkin seeds and also set aside
  6. Remove the skin and stone from the avocado and place in a bowl, with salt, pepper, the juice of half a lime and a pinch of the chopped coriander, set aside
  7. Now slice your lettuce and place into the four bowls (should cover roughly ⅓ of the bowl) 
  8. Grate the cheese, and also set aside 
  9. 10 minutes before you’re ready to serve, drain your tinned sweetcorn then add to a separate griddle pan or frying pan, with a good heaped tsp of butter, salt, pepper and the smoked paprika – keep this frying lightly while you tend to your chilli and sweet potatoes
  10. Once the corn has slightly charred/gone sticky, you’re ready to build your Mexican bowls
  11. Take your bowls (which should contain the lettuce) and add the diced sweet potato, followed by the chilli, the smashed avocado and finally, the corn
  12. Top with sour cream/yoghurt, pumpkin seeds, fresh coriander and cheese

Game Changer: I like to serve mine with some nacho style crisps too!

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