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Vegan Mexican Bowl

Swapping the mince for pulses is a great way to turn what can sometimes be quite an indulgent dish into a delicious power bowl. This is the recipe for a Mexican Bowl, but you could just as easily serve it with rice or over a baked sweet potato. And if you have leftovers, why not turn it into a brunch dish by putting a twist on Turkish Eggs: garlicky greek yoghurt, vegan chilli, a poached egg and toasted sourdough on the side – delicious.


Serves 4


The chilli

  • 1 can of aduki beans
  • 1 can of kidney beans
  • 1 can of borlotti beans
  • 1 can of chopped tomatoes
  • 100g chestnut mushrooms
  • 1 large carrot
  • 100ml red wine
  • 2 tsp marmite
  • 2 cloves of garlic
  • 1 onion 
  • 2 large celery sticks
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp chilli powder/flakes (tailor to your heat preference)
  • 2 tsp honey / agave syrup / sugar
  • 2 tsp Worcestershire Sauce
  • Vegetable stock
  • Salt / pepper
  • 2 tsp of liquid smoke (if you have this)

The sides

  • 2 avocados 
  • 200g tinned corn
  • 2/3 large sweet potatoes, cubed, skin on
  • Baby gem lettuce
  • 1.5 limes
  • Fresh coriander
  • Sour cream/Alpro yoghurt
  • Toasted pumpkin seeds
  • Grated cheddar cheese / vegan alternative
  • 1 tsp cumin seeds
  • 1 tsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp of butter / vegan butter


  • Preheat your oven to 180 degrees C, then make the chilli: In a large, deep frying pan (preferably one with a lid), sweat your onions and celery in a little oil until translucent
  • Then add in your garlic, chopped mushrooms and carrot (I cut mine into small equal cubes), followed by your dry spices and tomato puree, and continue to cook for a further couple of minutes
  • Now add in your wine and and cook this out for a further minute, then add in your tin of chopped tomatoes, followed by all three cans of beans (strain them first)
  • Make your stock, roughly ½ a pint of veggie or beef stock (I like to fill up the empty tomato can with water and use this as my stock juices, adding the stock cube to this) and add to the mix
  • Add your marmite, Worcestershire Sauce, honey (or alternative)
  • Leave this to simmer gently, with the lid on for 30 minutes (check occasionally, incase it needs any more liquid)
  • While the chilli cooks, start on your sides
  • Dice up the sweet potato and place on a baking tray
  • Season the sweet potato with a tsp of cumin seeds, salt, pepper and enough oil to lightly cover the potatoes, then pop into a preheated oven at 180 degrees (usually for 30/40 minutes)
  • Chop a bunch of fresh coriander and set aside
  • Toast your pumpkin seeds and also set aside
  • Remove the skin and stone from the avocado and place in a bowl, with salt, pepper, the juice of half a lime and a pinch of the chopped coriander, set aside
  • Now slice your lettuce and place into the four bowls (should cover roughly ⅓ of the bowl) 
  • Grate the cheese, and also set aside 
  • 10 minutes before you’re ready to serve, drain your tinned sweetcorn then add to a griddle pan or frying pan, with a good heaped tsp of butter, salt, pepper and the smoked paprika – keep this frying lightly while you tend to your chilli and sweet potatoes
  • Once the corn has slightly charred/gone sticky, you’re ready to build your Mexican bowls
  • Take your bowls (which should contain the lettuce) and add the diced sweet potato, followed by the chilli, the smashed avocado and finally, the corn
  • Top with sour cream/vegan yoghurt, pumpkin seeds, fresh coriander and cheese

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Hilsea Industrial Estate Hilsea, Portsmouth,
Hampshire PO3 5JF

© Dennis Edwards for Foodservice 2024