Mexican Quinoa Bowl w/ Black Beans, Pico De Gallo, Guacamole, Charred Peppers and Chipotle Cashew Cream

This might very well be my favourite meal ever. It certainly is my favourite meal right now. I just cannot comprehend that there are vegans out there who don’t eat Mexican food! How can you not? It is perfect, even when it is made hybrid like this!

The Mexican Quinoa Bowl is pretty much my go to post workout meal now, when I need to properly nourish my body after killing it with whatever activity I have been doing. It works well with either long distance running or MMA. It has everything that I need. Super high in protein (and complete proteins at that), totally plant based, fresh veg, healthy fats and high in nutrient dense calories. Plus, it tastes exceptional (if I do say so myself) and although it has quite a few parts to it, it can come together in under 30 minutes. You can even pre-make the cream, pico de gallo and guacamole if you want to.

It’s also fucking spicy! So de-seed the jalapeno if you want to or lessen the cayenne pepper amount. I will think less of you, but others won’t.

I’m not going to chin wag on too much here as there is a lot to say in the actual food part, so I really hope you enjoy this one as much as I do.

Get it into ya!

Serves 4

Nutritional Information:

  • Calories = 757
  • Protein = 28.2g
  • Fat = 40.4g
  • Saturated Fat = 7.3g
  • Carbohydrate = 59.1g
  • Cholesterol = 0g



  • 1 cup quinoa, rinsed
  • 2 tablespoons nutritional yeast
  • 1 teaspoon turmeric
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon garlic powder
  • 3/4 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 3 limes, juiced
  • 2 400g cans black beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 1 red pepper (capsicum), sliced
  • 1 yellow pepper (capsicum), sliced
  • 1 red onion, ½ sliced and ½ diced
  • 1 tablespoon vegetable oil
  • 4 tomatoes, cored, deseeded and diced
  • 1 jalapeno, diced (deseeded if weak!)
  • 2 Avocados, flesh scooped out
  • 1 bunch of coriander, chopped
  • salt and pepper
  • 1 batch chipotle cashew cream, recipe here


Cook it:

  1. Start by making the cashew cream and refrigerating
  2. Now make the pico de gallo and guacamole. For the pico de gallo, put the chopped tomato, ¼ diced onion, jalapeno, a handful of coriander and juice of 1 lime. Season with salt and pepper and stir/shake for 10 seconds. Check the balance of heat, seasoning and acidity. For the guacamole, put the remaining ¼ onion, flesh of 2 avocados, another small handful of coriander, juice of 1 lime and season with salt and pepper. Using the back of a fork, mash until you have your desired consistency. I like to go a little thicker than most. But I am me, you are you. Refrigerate with the pico de gallo
  3. In a large saucepan, add the water, nutritional yeast, turmeric, minced garlic, ¼ teaspoon cayenne pepper, juice of 1 lime and season lightly with salt and pepper. Bring to a boil and then add rinsed quinoa. Lower heat to a simmer, cover and leave for 20 minutes, stirring occasionally. Now put a griddle pan or a frying/saute pan on a high heat (as high as it can go) and a large saucepan (or frying pan) on a medium heat
  4. Add the sliced peppers and onions to a large bowl along with the vegetable oil and season with salt and pepper. Using tongs mix everything well and make sure the oil covers every veg. With 12 minutes to go add them to the pan over high heat and spread them around. Fry them for 12 minutes making sure they are moved regularly. Don’t be scared at how hot the pan is or the noise it makes, you want these peppers charred
  5. At the same time add the beans to the saucepan/frying pan over medium heat. Leave for a couple of minutes and then stir in the tomato paste. Add the smoked paprika, garlic powder, cumin, cinnamon and ½ teaspoon cayenne pepper. Stir well and loosen with some water. You want enough to make a sauce but not enough to make a soup, so go easy. Keep stirring and the water will thicken into a great sauce, lower the heat and keep stirring. If it gets too dry, add a small amount of water
  6. Mix all together into 4 bowls, sprinkle with chopped coriander, pour on the sauce, serve with a simple green side salad and
  7. Get it into ya!!

8 thoughts on “Mexican Quinoa Bowl w/ Black Beans, Pico De Gallo, Guacamole, Charred Peppers and Chipotle Cashew Cream

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