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 cup small broccoli florets (lightly blanched)

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!