I think Mexican could be my favourite cuisine. It covers all bases – it’s fresh, healthy, zesty and just a little bit spicy.

My mad Mexican bowl can be made plant-based as a red kidney bean chilli or with lean beef mince if you’re looking for extra protein. The brown rice is a healthy whole grain packed with fiber and B vitamins for energy. The fresh veggies don’t just add a pop of colour but are packed with antioxidants, and the guacamole is loaded with good fats. It’s a perfect balance and a family favourite.


Let’s begin…

Mexican Chili

1 x can red kidney beans (drained and rinsed)

500g lean beef mince

1 x small brown onion (finely diced)

2 tsp. crushed garlic

1 can of diced tin tomatoes

1 tsp. chilli powder

1 tsp. cumin

2 tbsp. tomato paste

1 tbsp. of olive oil

Warm the oil in a large fry pan and brown the onion and garlic. Add the beef mince and cook through. Mix in the red kidney beans, tin tomatoes, chilli powder, cumin and tomato paste and simmer on a low-medium heat for another 10-mins.


Brown Rice

1 x cup brown rice


Soak the rice in ½ litre of room temperature water overnight. This helps break down the husk and make it easier to digest. Before cooking, drain and rinse. To cook, bring half a pot of water to the boil and cook the rice for 20-mins or until soft. Once cooked, drain and set aside.



1 x ripe and ready to eat avocado

½ fresh tomato (finely diced)

1 x lime

Salt and pepper to taste

Mash 1 x ripe and ready to eat avocado in a bowl. Mix in ½ fresh finely diced tomato, a squeeze of lime and season with salt and pepper.



2 x cups of baby spinach leaves

1 x red and green capsicum (sliced)

1 x carrot (cut into matchsticks)

1 x cup steamed corn kernels

½ bunch of chopped coriander


Bring it all together!

Fill a bowl with a serving of cooked brown rice, kidney bean and beef chilli, a handful of spinach leaves, chopped veggies and a huge dollop of my famous guacamole! Garnish with the coriander.