I’ve always been a fan of chilli. It’s wonderful. I usually make it with slim noodles and soya mince, but I’ve been trying new things lately and these types of bowls with rice, beans and dip have started to become quite common for me.

The dish itself is packed with protein, it’s also quite high in calories. I added this up on myfitnesspal for 700 calories and 35g protein. You could easily reduce this though as I ate a massive portion as I’ve been trying to eat a bit more lately, because I’ve not been losing weight restricting calories.

Easy Vegan Mexican Bowl

Ingredients:

(for cooking times, follow the back of your ingredients packet because I just YOLO it and do what feels right)

• 400g tin of kidney beans in chilli sauce
• sliced peppers (around 100g)
• sliced red onions and shallots (around 200g)
• 100g mixed quinoa and bulgar wheat
• green salad
• guacamole
• salsa

Method:

I stir fried the onions/shallots and peppers first, then added in the tin of kidney beans all while the bulgar wheat and quinoa were boiling.

I laid some salad leaves at the bottom of the bowl, then when the quinoa and bulgar wheat was done, put that on top then added the chilli. I finished with a DOLLOP of guacamole and salsa.

Oh, man, this was SO GOOD!