Mexican Bowl – A Homemade Take on a Holy Greens Favorite

A few months ago, my niece introduced me to an incredible dish at Holy Greens – the Mexicali Bowl with plant-based ground beef. It was a perfect balance of freshness, spice, and texture, and I instantly fell in love with it. Ever since then, I’ve been wanting to recreate it at home with my own twist. After some experimenting, I’ve come up with a plant-based alternative. This dish is full of flavor and easy to make and so lively with the tortilla chips. 

Ingredients: 

300g  plant-based ground “beef” 

1 yellow onion, chopped

2 garlic cloves, minced

1 tsp cumin

1 tsp smoked paprika

1 tsp chili flakes

1 tbsp soy sauce

1 tbsp lime juice

Salt & pepper to taste

Chipotle crème:

1/2 cup crème fraîche (or plant-based alternative)

1 tbsp mayonnaise

1 tsp chipotle paste (or 1/2 tsp chipotle powder)

1/2 lime, juiced

Salt & pepper to taste

Bowl ingredients:

4 cups cooked black wild rice

1 bag mixed greens (e.g., romaine, spinach)

1 cup pickled red onion

1 cup diced mango

1 avocado, sliced

1/2 cup corn 

1 chilli, chopped

1 cup shredded carrot and red cabbage 

1 cup tortilla chips (for crunch)

Method:

1. Cook the Vegan “Beef” by heating oil in a pan and sauté onion and garlic. Add plant-based ground “beef” and spices, cooking for about 5-7 minutes. Stir in soy sauce and lime juice.

2. Make the Chipotle Crème by mixing all ingredients and adjust seasoning to taste.

3. Assemble the Bowl:

• Place mixed greens at the bottom of the bowl.
• Add black wild rice, slow-cooked vegan beef, pickled red onion, mango, avocado, and broccoli.
• Drizzle with chipotle crème.
• Sprinkle with tortilla chips for extra crunch.

Enjoy!

Enchiladas - Recipe

Yesterday, I decided it was time for something we hadn't had in a long while—enchiladas! After a busy day at work, I was on my way home and realized it was getting late. I also had a Skype date with my friends in Sweden, so I needed something quick and delicious. A stop at Sainsbury's for corn tortillas and chicken breasts gave me the perfect idea. I already had some enchilada and fajita spice mixes from an Old El Paso kit at home, so with my husband’s help, we whipped it all together in no time. Here’s my twist on simple enchiladas!

Ingredients:

1,5 big chicken breasts, sliced 

1 red bell pepper, sliced

3 large mushrooms, chopped

10 cm of a leek, sliced (wash properly to remove hidden dirt)

6 cm aubergine, sliced

 1 small can of sweet corn

2 tsp fajita spice mix

1,5 tbsp enchilada spice mix

3 tbsp olive oil

1 cup grated cheese

2 cups tomato sauce

8-10 corn tortilla bread

Process:

1- Slice and chop all the ingredients. Heat 2 tbsp of olive oil in a pan and cook the chicken until the liquid evaporates. Add half of the enchilada spice mix to the chicken and fry together with the sweet corn until well combined.

2- In another pan, heat 1 tbsp olive oil and sauté the vegetables with the remaining enchilada spice mix. Once both the chicken and vegetables are golden brown, combine them and let the flavors blend for a few minutes. Add 1 cup of tomato sauce and mix well.

3- Place some of the filling onto each tortilla, roll them up, and place them seam-side down in an ovenproof dish. Repeat with the remaining tortillas.

4- In a small bowl, mix 1 cup of tomato sauce with the fajita spice mix, then pour it over the rolled tortillas. Sprinkle the grated cheese generously on top.

5 - Bake in the oven at 180-200°C for 30-45 minutes, depending on your oven, until the cheese is melted and bubbly.

I used the Old El Paso enchilada spice mix for the filling and fajita spice mix in the tomato sauce, which gives the dish a smoky, rich flavor. Traditionally, enchiladas are made with fewer vegetables, but I love adding my own twist with a variety of veggies. They bring new layers of flavor and add some healthy balance to the dish. I hope you give this version a try!

 

Enjoy!