Cumin spiced mexican bowl

30 mins
|
40 mins
Written By:
Neha Chandra

This is my go-to Mexican spread featuring cumin spiced beans and condiments to make your own tacos or mexi-bowls. I love how much element is packed unique flavours and when combined provides zesty, nutty & spicy goodness.

The black beans are harder to digest, so by adding cumin you'll absorb it's nutrients and digest the beans better. You'll be amazed that the flavourful cumin spiced beans only uses 2 spices - ground cumin and paprika!

This is a fun, flavourful and colourful spread which will leave you wanting more and more! I love adding the leftovers with anything I have in the fridge like baby spinach, cherry tomatoes and avocado to make an EPIC mexi-bowl.

30 mins
|
40 mins

Cumin spiced mexican bowl

Ingredients

Cumin spiced beans:

  • 1 can black beans
  • 2 corn cobs boiled
  • 1 tbs ground cumin
  • 1 garlic clove crushed
  • Sprinkle of paprika
  • A bunch of spring onion diced
  • Button mushroom diced
  • Salt to taste

Spiced sweet potatoes:

  • 3 sweet potatoes diced into cubes
  • Sprinkle of paprika
  • 1 tsp salt
  • Drizzle of oil

Roasted peppers:

  • 3 whole red peppers

Salsa:

  • 3 tomatoes chopped
  • 1 spanish onion chopped
  • 1 bunch coriander chopped
  • Juice of a lime

Salsa verde:

  • 3 jalapeño peppers, deseeded and chopped
  • Zest of 2 limes
  • 1 coriander bunch chopped
  • 1 green capsicum diced

Vegan queso:

  • 1 cup of cashews soaked for 2hrs min
  • 1 garlic
  • Sprinkle of paprika
  • Squeeze of lemon
  • 100ml water

Directions

Cumin spiced beans:

Heat oil in a pan and add crushed garlic and diced spring onion fry for few minutes. Add cumin, paprika and stir through then add mushrooms, corn and black beans. Season with salt to taste.

Spiced sweet potatoes:

Season the diced sweet potato with paprika, salt and oil. Bake in oven for 40 mins until crispy.

Roasted peppers:

Cut red peppers in half and place cut size down in a tray in the oven. Bake in oven for 20 min until the tops are almost black. Set aside, take skin off and slice into long strips.

Salsa:

Chop tomatoes, spanish onion, coriander. Mix well and squeeze a lime.

Salsa verde:

Combine jalapeño peppers, coriander, green capsicum and lime zest. Drizzle oil and bake in oven for 30 mins.

Vegan queso:

In a blender, blend soaked cashew nuts, garlic, paprika, lemon and water.

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