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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

Recipe: How to make Jessica Sepel’s Rainbow Mexican Bowls with Guacamole

Serves 2

Ingredients 

1 sweet potato, cut into cubes⠀⠀⠀⠀⠀⠀⠀⠀⠀

2 tbsp extra virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀

sea salt & black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 cup mushrooms, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 400g tin black beans, rinsed and drained⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 tsp ground cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 tsp paprika⠀⠀⠀⠀⠀⠀⠀⠀⠀

½ tsp chilli flakes⠀⠀⠀⠀⠀⠀⠀⠀⠀

½ head cauliflower, pulsed into rice, or 1 packet of store-bought cauliflower rice⠀⠀⠀⠀⠀⠀⠀⠀⠀ 

10 cherry tomatoes, halved⠀⠀⠀⠀⠀⠀⠀⠀⠀

1/8 bunch coriander, leaves picked & chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀

½ lime, in wedges, to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀

For the guacamole⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 avocado⠀⠀⠀⠀⠀⠀⠀⠀⠀

½ lime, juiced⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 tsp paprika⠀⠀⠀⠀⠀⠀⠀⠀⠀

1/8 red onion, finely diced⠀⠀⠀⠀⠀⠀⠀⠀⠀

sea salt & black pepper⠀⠀

Method

1. Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

2. Spread the sweet potato across the tray and drizzle with 1 ½ tbsp olive oil. Season with sea salt and black pepper. Roast in the oven for 25 minutes or until golden and cooked through.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

3. Meanwhile, prepare the guacamole topping by placing the avocado flesh in a mixing bowl. Use a fork to mash the avocado. Add the lime juice, paprika and red onion, if using, and stir to combine. Season to taste with sea salt and pepper and set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀

4. Heat the remaining olive oil in a non-stick frying pan. Add the sliced mushrooms, black beans, cumin, paprika and chilli flakes to the pan. Sauté for 3-4 minutes or until the mushrooms have softened. 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.

5. 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. 

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

‘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.

Recipe: How to make Jessica Sepel’s Halloumi & Roasted Pumpkin Bowl

Serves 2

Ingredients

1/4 jap pumpkin, cut into wedges

100g haloumi, sliced

2 tbsp olive oil

2 cups mixed greens (I used spinach and rocket)

1 zucchini, julienned or spiralised

1/2 avocado, thinly sliced

1-2 tbsp nuts or seeds

1 tsp chilli flakes

Method

1. Preheat oven to 180°C.

2. Remove seeds and skin from jap pumpkin and cut into medium-sized wedges. Add to a lined baking tray and drizzle with 1 tbsp olive oil. Season with salt, pepper and chilli flakes and add to oven. Roast for 30-35 minutes or until golden and starting to caramelise.

3. Meanwhile, heat remaining olive oil in a non-stick pan. Fry haloumi slices in batches, until golden on each side (about 2-3 minutes). Set aside.

4. Divide mixed greens between two bowls and top with avocado and zucchini. Top with avocado, grilled haloumi, roasted pumpkin and nuts or seeds of your choice.

 

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 

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