Makes 2 Serves

  • 2 medium tomatoes, diced
  • 2 Tbs fresh parsley, finely chopped
  • 1 avocado, mashed
  • 300g tin corn kernels (no added salt)
  • 1 small red onion, finely diced
  • 1/2 small brown onion, diced
  • 1 cup brown rice
  • 400g tinned black beans (no added salt)
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp cayenne pepper
  • 1 small red capsicum
  • 2 cloves garlic, minced
  • 2 tsp tomato paste
  • 2 tsp extra virgin olive oil
  • 1/2 lime
  • 2 dollops plain yoghurt of choice – e.g. Greek style, coconut etc
  • Sprinkle of parsley or coriander


  1. Cook brown rice according to packet instructions. Once cooked, set aside.
  2. In a small bowl, combine diced tomato, red onion and parsley. Set aside.
  3. Heat frying pan on medium with olive oil and add garlic and brown onion. Cook until the onion is translucent. Add the cooked rice into the pan along with a dash of water to prevent drying out.
  4. Add tomato paste, capsicum, cumin, paprika and cayenne pepper. Stir until ingredients are mixed and warmed through. Set aside.
  5. Drain and rinse black beans with water. Set aside. Repeat with corn kernels.
  6. BUILD YOUR BOWL! Add the Mexican rice, beans, corn, tomato/red onion/parsley and avocado to each bowl.
  7. Slice and serve each bowl with ¼ of a lime and a dollop of yoghurt. Sprinkle on extra parsley or coriander and enjoy!

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Recipe contribution by student Nutritionist Tahlia Claringbold from the Nourish Naturally team.