Mexican Bowl

Mexican Bowl

My Organic Alnatura Recipes
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Please note: this recipe is made entirely with vegan ingredients. For a non-vegan version, you can also use Alnatura double cream (Schmand) or Alnatura crème fraiche instead of Alnatura’s plain creamy spread (crème nature).

Source photo : Alnatura Oliver Brachat


red onion
g baby spinach
g cherry tomatoes
g Alnatura sweetcorn (jar)
g jar Alnatura cooked chickpeas
g Alnatura quinoa
ml water
tablespoons Alnatura raw cane sugar
tablespoons Alnatura white wine vinegar
Alnatura plain vegan creamy spread
teaspoon Alnatura thyme
g jar Alnatura salsa sauce
teaspoon Alnatura sea salt

Wash, chop and prepare the vegetables.
Peel the onion, cut it in half lengthways and then thinly slice each half. Wash the spinach, spin to remove all the water and cut into strips. Wash and rub dry the tomatoes and slice them thinly. Using a colander, rinse the sweetcorn and drain. Rinse and drain the chickpeas in a colander too.

Cook the quinoa
Place the quinoa in a sieve, rinse in hot water and drain. Then cook the quinoa in 300 ml water for 20 to 25 minutes following the instructions on the pack.

Prepare the sliced onion mix and the chickpea salsa
In the meantime, place the sugar, vinegar and sliced onion in a pan and bring to the boil briefly and then put the pan to one side, with the lid on, for 15 minutes. In a bowl, mix together the plain creamy spread with 2 tablespoons of the quinoa cooking water and the thyme. Put the drained chickpeas in a pan along with the salsa sauce and warm over a medium heat for ten minutes, stirring from time to time.

To assemble the bowls
Drain the sliced onion in a colander. Season the quinoa with salt and divide it among three deep bowls. Top with the chickpea and salsa sauce mixture, spinach, tomatoes, sweetcorn, creamy spread and marinated onions.
To add a nice finishing touch, sprinkle a handful of fresh, finely chopped coriander leaves on top.

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