Aloé Eats: Healthy Mexi Salad Bowls with The Core

Welcome to this weeks Aloé Eats X The Core cook up!

Mexican is always a crowd favourite so we thought why not introduce to you a healthy alternate to the crispy taco. I have to admit our mouths were watering when making this dish for lunch, you’ll thank us later… So here’s how it all went down.

Mexi Salad Bowl

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Ingredients to add to your shopping list:

 

2 cups cooked white or tri colour quinoa
1 large red onion diced
2 garlic cloves roughly chopped
3 corn cobs, kernels cut removed
2 cans organic red kidney beans
1 large sweet potato diced
1 bunch of organic fresh kale, roughly chopped squeeze of lemon juice
2 avocados
1 pack gluten free flat bread
2 teaspoons cumin
1 teaspoon Mexican chilli spice
1 teaspoon paprika
Pinch of salt

For the Pineapple Salsa:

1 cup of diced pineapple
1 large red onion diced
Juice of 2 limes
1 bunch of mint roughly chopped
Pinch of salt

Mexican Dressing:

1 cup soaked cashews
Juice of 1 lime
1 teaspoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground garlic and onion powder pinch of salt
1/4 cup water

Method:

  1. Preheat oven to 200 degrees celsius
  2. Transfer diced sweet potato to a baking tray, drizzle and cover with some olive oil and sprinkle with some Mexican chilli powder Bake in the oven for about 20-30 minutes, or until soft and slightly browned! Remember to keep and eye on them.
  3. In a large fry pan, heat some olive oil over a medium heat and add in the diced garlic, onion as well as the seasonings and spices, saute until softened
  4. Add in the remaining ingredients, quinoa, corn, kidney beans, kale and sweet potato, stir until well combined and covered by the seasonings
  5. Cover the fry pan with a lid to steam the kale and infuse the flavours
  6. Add in the squeeze of lemon juice and stir again
  7. Cover with the lid, turn the heat down to low and allow to cook for around 15 minutes, stirring every now and again.

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Method for the dressing:

  1. To make the dressing, combine all the dressing ingredients into a blender or bullet and blitz until you get a smooth creamy consistency (If it is too thick add some more water)
  2. Season to your liking

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Method for the salsa:

  1. To make the salsa, prep the ingredients as directed, combine in a bowl and thoroughly mix together.
  2. To make the crispy tortilla chips simply place the flat bread in a 200 degree preheat oven and allow to cook until crisp (roughly 5-8 minutes, or until browned and hard to touch)
  3. To assemble, combine the Mexi bean/ quinoa mix into a bowl, add a dollop of the sauce and salsa, and top with a few slices of fresh avocado and tortilla chips and you’re good to go!

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