Jess Sepel: The secret recipe for her rainbow Mexican bowl
The prefect mid-week dinner: Nutritionist shares the secret recipe for her rainbow Mexican bowl – complete with creamy guacamole
- Jessica Sepel has shared her delicious rainbow Mexican bowl recipe
- The Aussie vitamin queen described it as ‘plant-based & bursting with flavour’
- The bowl is the perfect way to use avocados, which are currently $1 in Sydney
- The dish is made with black beans as the protein but they can be swapped out
A leading nutritionist has served up her take on a delicious Mexican bowl, much to the delight of her many health-conscious fans.
Jessica Sepel, the founder of the multi-million dollar Australian vitamin empire, JSHealth, shared her ‘Rainbow Mexican Bowl with Guacamole‘ on Instagram as a healthy and substantial mid-week dinner option.
Described as ‘plant-based, bursting with flavour and beautifully nourishing’, the dish is made with black beans as the protein source but they can be swapped out for one of your choice.
‘This is the perfect recipe to make whilst avocados are so very cheap in Australia,’ she added, urging Aussies to make the most of the $1 fruits while they last.
A leading nutritionist has served up her take on a delicious Mexican bowl, much to the delight of her many health-conscious fans
To make the bowl, preheat your oven to 180°C (350°F) and line a baking tray with baking paper.
Spread one sweet potato (cubed) across the tray and drizzle with 1 ½ tbsp olive oil, season with sea salt and black pepper and roast in the oven for 25 minutes or until golden and cooked through.⠀⠀⠀⠀⠀⠀
While the sweet potato is cooking, prepare the guacamole topping by placing the flesh of one avocado in a mixing bowl and use a fork to mash it.
‘This is the perfect recipe to make whilst avocados are so very cheap in Australia,’ she added, urging Aussies to make the most of the $1 fruits while they last
To finish the guacamole add lime juice (1/2 a lime), 1 tsp of paprika and 1/8 of red onion sliced up and stir to combine; season with salt and pepper to taste.
Next, heat a splash of olive oil in a non-stick frying pan and add one cup of sliced mushrooms, one 400g tin of black beans (rinsed and drained), 1 tsp of cumin, 1 tsp of paprika and chilli flakes.
Sauté them for 3-4 minutes or until the mushrooms have softened and if the mixture looks dry, add a small splash of water to the pan. Once cooked, transfer to a bowl and cover to keep warm.
To finish, pulse 1/2 head of cauliflower into rice. chop up 10 cherry tomatoes and combine all the elements together in a bowl.
Season with coriander and serve with two wedges of sliced lime.
The recipe serves two and is the perfect guilt-free dinner to enjoy on a cold winter evening.
You can follow Jessica Sepel’s Instagram account here or view more of her recipes on her website.