It’s time for some new recipes here on the website after the launch of the e-book which took up most of my recipe development capacity in the first part of the year. I am excited to bring you three balance bowls today. Or nourish bowls. Or buddha bowl. Whatever you choose to call them I am bringing you three combos that I really enjoy and this one is inspired by Mexican food but probably not at all something that is traditionally eaten in Mexico. The base is some tangy cabbage and herby quinoa topped with spicy beans, pineapple and tomato salad and avocado. It is a joy to eat and I hope you will enjoy!

See the other two bowls here: Spicy Beet Balance Bowl and Green Spring Balance Bowl.

Malin x

Mexican Inspired Balance Bowl

Serves 4


Herby quinoa:

0,75 cup quinoa

1,5 cup water

Packed 0,5 cup fresh coriander

Packed 0,5 cup fresh flat leaf parsley

1 lemon

1 tbsp extra virgin olive oil

0,5 tsp herbal salt

Black pepper, to taste

Pineapple salad:

1,5 cup pineapple “flesh”

1 cup cherry tomatoes

1 medium red onion

0,5 cup fresh coriander

0,5-1 long red chili

0,5 lime

Salt, to taste

Spicy black beans:

1 tbsp avocado oil

2 tbsp tomato paste

2 cans (460 g drained) black beans

0,5 cup water

0,5 tsp smoked paprika

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

2 tsp oregano

Chili powder, to taste

Salt. to taste

Tangy cabbage:

0,75 cup shredded white cabbage

0,75 cup shredded red cabbage

0,5 lime

Salt, to taste

To serve:

2 avocados

Fresh coriander

Lime wedges, optional

Tomato salsa, optional