Energy boosting, fatigue fighting Mexican Bowl

Serves 4

Prep time: 20 mins

Cooking time: 30 mins


  • 1 onion, finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 large grated carrot
  • 2 sticks sliced celery
  • 1x 400g can red kidney beans
  • 1x400g can black beans
  • 250 g lean beef mince
  • 1 red capsicum, chopped
  • 2 tablespoons tomato paste
  • 400 g tomato puree
  • 125 g cherry tomatoes, halved
  • 100 g baby spinach leaves
  • 1 bunch coriander, chopped


To serve:

  • 2 cups long grain brown rice or quinoa. 
  • 80g Low fat grated cheese
  • 1 large avocado, chopped
  • 1 lime



  1. Sauté the onion carrot and celery for 3 minutes until softened.
  2. Add the spices and mince and cook through for 5 minutes until the mince is browned.
  3. Add the capsicum, tomato paste, tomato puree and beans.
  4. Pour over 1 cup of water.
  5. Simmer over a low – medium heat for 30 minutes until thick.
  6. Season with ground pepper and a little salt.
  7. Fold in spinach, cherry tomatoes and coriander just before serving.


How to serve:

Cook brown rice or quinoa as per packet instructions. Serve 1/2 cup on each plates and top with 1/4 of chilli mixture, 20g low fat grated cheese, 1/4 avocado + lime juice. 

*Extra red chilli is optional


Katrina Mills

Katrina is an enthusiastic and driven dietitian with a client-centered approach to nutrition and health. She understands the positive effects nutrition has on the ability to assist in recovery, ease symptoms and improve overall quality of life.