Vegan Mexican Bowl

What is not to love when you can combine a few ingredients to make a quick and hearty salad that has all the fresh flavors of a Mexican bowl?   Simple, nutritious and versatile.  BOOM!  We all need to have these types of satisfying meals that we can put together in 15 minutes and it’s vegan too.

Mexican foods are often considered a high fat food as they include cheese, sour cream, meats, oils and avocado.   When I make these dishes at home I can exclude these fatty ingredients and still get delicious flavor and fat by adding some avocado as they are a great food.  Keep in mind that an average avocado is 227 calories and 20 grams of fat. 

Even tho avocados contain healthier monounsaturated fat which are considered healthy fats, it is a good to be mindful of how much fats we are consuming when adding avocados to our dishes. I love avocados, but I strive to use only a few slices or a forth of an avocado to keep the fats in my diet to a minimum.

Vegan Mexican Bowl


1 can of black beans
3 Tbsp red or yellow onions, chopped
2 tomatoes, chopped
1 red pepper, chopped
1 bunch cilantro, chopped
1 avocado, sliced
1 head of romaine lettuce
Optional sweetness: 1 ripe mango chopped

Simple dressing:

2 Tbsp of red wine vinegar
1 Tbsp Dijon mustard
Juice of one lime
dash of Mexican Seasoning
dash of garlic salt

I love fresh Mexican food.  I have traveled to Mexico and further south several times and I can always find healthy meals by switching out some of the fatty ingredients such as cheeses and sour creams for avocados.   You can easily modify this list of ingredients to add left over brown rice and make burritos or tacos in a cinch for a vegan Mexican night.

This is a favorite salad at our place as we adore the flavors.  I hope you will too.


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