Mexican Gratitude Bowl

Mexican Gratitude Bowl

Mexican Gratitude Bowl with quick tomato salsa and guacamole – gluten free, wheat free, dairy free, clean, vegan and vegetarian.

Today I want to share with you a recipe that may look suspiciously like a Buddha Bowl or Abundance Bowl – You may have seen recipes for them everywhere, however, If you’re not familiar, a Buddha or Abundance Bowl is a simple style of eating that incorporates vegetables (raw or cooked), beans, grains such as quinoa or brown rice, sometimes meat and then a flavoursome sauce that ties the whole dish together. I’ve been eating this way for years and never realised it was a “thing”. The only difference is I tossed everything into the bowl at once rather than having laid it out just so.

Hence, in light of the fact that this year I want to embrace gratitude head on, I’ve named my creation a “Gratitude Bowl” which embodies these three philosophies:

  1. Simplicity
  2. Nourishment
  3. Gratitude

Simplicity – Food doesn’t need to be over the top or pretentious. Simple, honest food is where it’s at.
Nourishment – Our health is the most precious thing we own. Without it we cannot enjoy life, our family or friends.
Gratitude – Always be grateful for what you have. There are many who have little or nothing. We are blessed with freedom, shelter, clothing and all the food we could wish for. It’s easy to get caught up in first world problems and complain about what we lack.

This Mexican Gratitude Bowl is perfect for Summer as it gives your body a break from meat and you can make the elements in advance and fill your bowl when hunger hits. You can use different vegetables and grains too. Quinoa is packed with protein so you have a complete, balanced meal. These bowls are best eaten at room temperature but if you’re in a hurry, it’s fine to tuck in while the roasted pumpkin and quinoa are still hot.

As we’re all pressed for time, I’ve used a quick tomato salsa recipe here using tomato puree. This is a spicy salsa using 2 large, long red chillies. If you don’t wish for it to be so spicy, you can leave the seeds out as that is what contains most of the heat. You can make the salsa days ahead and store in the fridge till ready to use. I like to add some guacamole as well. Otherwise you can use sliced avocado.

I’ve also used canned black beans but feel free to use red kidney beans. If you have the time, you can cook your own beans. Otherwise, make sure you’re using cans with BPA free lining and preferably organic. I’ve used beans which have the addition of sea salt, but I’ve rinsed the beans under cold water to remove the salt.

 

 Why this is so good for you

 

Corn helps improve vision, protects against heart disease, supports the growth of friendly bacteria in the large intestine, reduces the risk of hemorrhoids and colon cancer, helps control diabetes, lowers hypertension and increases bone strength.

Black beans lower the risk of heart attack, have anti-aging properties, helps stabilize blood sugar levels in diabetics, help maintain weight, prevent hypertension, strengthen the immune system, help maintain a healthy brain, reduce the risk of colon cancer, help reduce the risk of migraine and keeps bones strong.

Capsicum helps fight food poisoning, helps prevent aging, helps prevent stroke, helps prevent bladder, cervix, pancreas and prostate cancers, helps reduce gastrointestinal problems, increases metabolism, helps prevent macular degeneration, helps eliminate migraines and headaches; and helps prevent asthma and lung infections.

Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.

Avocados help prevent macular degeneration, help lower risk of heart disease, aid in digestion, regulate blood sugar, lower blood cholesterol, improve skin tone and help reduce arthritic pain.

Quinoa helps prevent heart disease, relieves constipation, helps increase brain function, aids in tissue growth and repair, helps to alleviate migraines, helps reduce type 2 diabetes, lowers inflammation and increases stamina.

Onions improve digestion, relieve constipation, cure scurvy, help combat diabetes, lower blood pressure, prevent heart attack, heart disease and strokes, help heal peptic and oral ulcers, help relieve arthritis; and help cure prostate and colon cancer.

Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.

Limes improve digestion, relieve constipation, cure scurvy, help combat diabetes, lower blood pressure, prevent heart attack, heart disease and strokes, help heal peptic and oral ulcers, help relieve arthritis; and help cure prostate and colon cancer.

Capsicum helps fight food poisoning, helps prevent aging, helps prevent stroke, helps prevent bladder, cervix, pancreas and prostate cancers, helps reduce gastrointestinal problems, increases metabolism, helps prevent macular degeneration, helps eliminate migraines and headaches; and helps prevent asthma and lung infections.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.

 

 

Let’s cook!

Mexican gratitude bowl

Yield: Serves 4

Ingredients

  • 1 cup uncooked quinoa
  • 600 grams pumpkin, chopped (leave skin on)
  • 1 can (PBA free, organic) black beans or red kidney beans
  • 2 cups corn kernels (or 2 fresh ears of corn, raw or steamed)
  • 1 red capsicum, sliced
  • 1 yellow capsicum, chopped
  • Fresh coriander
  • Spicy tomato salsa
  • Coconut oil (or oil of choice), for cooking
  • 1/2 red onion, chopped
  • 2 cloves garlic, crushed
  • 2 red chillies, finely chopped (leave out the seeds if you don't want as much heat)
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 cups (410 grams) tomato puree
  • 1 teaspoon fresh lime juice
  • Guacamole
  • 1 large avocado
  • Juice of 1/2 a lime
  • 1 Spring onion, sliced (including green part)
  • Fine pink Himalayan salt and cracked black pepper, to taste

Instructions

  1. Preheat oven to 200 degrees C. Place chopped pumpkin on a tray, cover in oil, salt and pepper and cook for 30 minutes or until soft.
  2. Meanwhile, cook quinoa according to packet directions. Fluff with a fork.
  3. Tomato salsa
  4. Heat oil in a small saucepan on medium low and cook onion and chilli till onion is soft and translucent. Add the garlic, oregano and cumin and cook for 1 minute.
  5. Pour in the tomato puree, pop the lid on and simmer for 10 minutes.
  6. Remove from heat. Squeeze in the lime juice and add the salt and pepper till your happy with the taste.
  7. Let's eat!
  8. Assemble ingredients between 4 bowls. Pour the tomato salsa over the top and add a dollop of the guacamole. Think of all the things you are grateful for as you dig in.
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