Mexican Rainbow Bowl

mexican rainbow bowl

This year got off to a flying start (I can't believe it's mid-March already!) and 2017 has already been pretty amazing. One thing I'm really excited about is my new role as Wellness Contributor over at the Sneakers + Soul blog (founded by all-round superwoman Ina Odak). I developed this easy Mexican Rainbow Bowl for my first post, so I thought I'd pop it up here for you to read too!

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Bowls are definitely trending at the moment. You may have seen them popping up in cafes - Breakfast Bowls, Buddha Bowls, Nourish Bowls - usually filled to the brim with colourful, plant-based goodness. The great thing about them is that they're super easy to make (and can be pre-prepared in batches).

Lately, I've had this Mexican-inspired Rainbow Bowl on repeat. I like to use lots of fresh shredded vegetables (#eattherainbow), a serve of protein, creamy avocado and a zesty lime dressing to stir through. Then the best bit on top: crunchy sweet potato chips.

I pre-shred the vegetables on the weekend and keep them in an airtight container in the fridge so that I can easily assemble the bowls during the week. I often do the same with the sweet potato chips and some serves of shredded chicken (see my note below). That way, a healthy lunch or dinner is only moments away!

mexican rainbow bowl

Mexican Rainbow Bowl

Gluten-free | Dairy-free | Vegan option

Ingredients:

  • 1 medium sweet potato
  • 2 carrots
  • 2 zucchini
  • 1/8 red cabbage
  • 2 handfuls cherry tomatoes
  • 2 x serves of protein (I use shredded chicken) *
  • 1/2 large avocado
  • 1 lime
  • Extra virgin olive oil
  • Sea salt
  • Black pepper

Preparation:

  1. Preheat your oven to 180°C and line a baking tray with baking paper.
  2. Wash the sweet potato (to remove any dirt) then, leaving the skin on, thinly slice it into circular slices. The thinner you slice it, the crispier the chips will be. Place the slices on the lined tray, drizzle over some olive oil and season with salt and pepper. Toss the potato slices in the oil and seasoning to evenly coat, then spread the slices out onto the tray in one layer. Bake in the oven until the edges start to go crispy.
  3. While the potato is baking, shred or grate the carrot and zucchini, finely slice the red cabbage and cut the cherry tomatoes into halves. Arrange the vegetables into two serving bowls with your serves of protein in the middle. Top each bowl with 1/4 avocado and the sweet potato chips.
  4. To serve, drizzle the bowls with a good amount of olive oil, a pinch of salt and black pepper and a squeeze of lime. (Take a pic while it looks pretty, then mix everything together to eat)!

Serves 2.

* To make shredded chicken, I just place chicken breasts in a baking dish, drizzle over a generous amount of olive oil, sea salt and pepper, then cover the dish in foil and bake in a 180°C oven until cooked through. Then you can shred it up and keep in the fridge until ready to use (cooked chicken should keep for 3-4 days in the fridge). You could use another leftover meat instead or a serve of lentils or beans if you're vegetarian or vegan.