Winter warmers: Mexi Bowl


Winter calls for soul warming salad bowls…..

Mexi Bowl with Corn & Avo Salsa

  • Serves 4


1 cup uncooked quinoa or brown rice

1 tin of kidney beans

1 cup corn (fresh/tinned/frozen)

1 small punnet Rosa tomatoes or 2 whole tomatoes, diced

1 large avocado, cubed

1 small red onion, finely diced

1/2 cup fresh coriander, finely chopped

1 Lemons, juice and zest

1 cup cabbage, sliced

2 large carrots, grated or finely julienned

1 red bell pepper, diced/julienned


1 Tbsp of Vinegar of your choice – Suggested: white wine/apple cider

1 lemon, zest and juice

2 Tbsp of lite mayonnaise

1-2 tsp of chilli sauce of your choice – Suggested: Flaming Tiger Hot Sriracha Chilli Sauce


  1. Cook the quinoa/brown rice according to cooking instructions.
  2. Combine avocado, corn, Rosa tomatoes, red onion, chopped coriander and the juice and zest from 1 lemon.
  3. To Serve; Place the quinoa/brown rice in the bowl first, followed by the shredded/cubed mixed vegetables, kidney beans and finally top with avocado corn salsa. Drizzle the desired amount of dressing over the bowl before serving.


Additional notes:

  • Add chicken of beef strips to your Mexi Bowl if desired.
  • Mix the dressing into the mixed veg.


This series is being run by Dietitian, Jenna Bowes.

Jenna is a dietitian with a huge passion for everything health, wellness and vitality. In her words; “I strongly believe in living a healthy and active life while at the same time achieving balance. Easier said than done I know. Enjoyment of food is a big part of life. People celebrate birthdays, religious events and special occasions with and around food, but when it comes to healthy eating, often the enjoyment factor associated with eating food it lost. This is where I love to educate and demonstrate how healthy food can still be tasty and full of flavour without the calorific impact.”

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