Ad – Collaborative Post with HelloFresh
We have just collaborated with HelloFresh to bring you this delicious recipe- a Mexican Goodness Bowl with roasted squash, black beans and tomato salad. This collaboration could not have come at a better time for us. In the summer holidays we’re out of routine and it seems to be constantly meal time and snack time in our house. Now we’re past the half way mark I’m beginning to run out of ideas and dread that daily question: “What’s for tea?“. Thankfully HelloFresh were there to inspire me with a huge variety of delicious recipes. We decided to make their Mexican Goodness Bowl recipe. It was easy to make and very tasty, take a look to see how to make this dish for yourself:
HelloFresh are a flexible subscription service delivering step by step recipe boxes to your home which contain everything you need to make a delicious and nutritious home cooked meal. All of the ingredients are pre portioned for you making the recipes quick and easy. As part of our collaboration, HelloFresh challenged me to source our ingredients ourselves, which we managed. I have to admit this recipe would have been even easier with prepared and portioned ingredients so I can see how the recipe boxes are so popular.
We love Mexican food but usually stick to the same old chilli, nachos, fajita and rice dishes. It was great to have a chance to make a balanced Mexican inspired goodness bowl for a change. The base of this dish is quinoa. As a vegan, this is an ingredient that is often on the menu when I eat out but I haven’t made it before at home. Quinoa is a pseudo-cereal (a seed which is prepared and consumed like a grain) and is one of a few plant foods which can be considered to be a complete protein as it contains all nine essential amino acids. We will definitely cook this more from now on. The quinoa is topped with roasted spiced butternut squash, black bean purée, tomato salad and peppery rocket. It’s a hearty and wholesome meal, great for a healthy, easy mid-week dinner. Here’s the recipe:
Mexican Goodness Bowl by HelloFresh
- Baking tray
- Cutting Board
- Serving Bowls
- 1 Diced Butternut Squash
- 240 g Quinoa
- 2 tins Black Beans
- 1 bunch Coriander
- 2 Spring Onions
- 1 Pack Rocket
- 1 pot Mexican Spice
- 1 cubes Vegetable Stock Powder
- 1 pot Ground Cumin
- 2 Limes
- 16 Vine Tomatoes
- Pumpkin Seeds to garnish
- Preheat your oven to 200°C. Fill and boil the kettle with water to use for the quinoa. Pop the butternut squash onto a lined baking tray. Sprinkle over half the Mexican spice and season with salt and pepper. Drizzle on a little oil then rub the seasoning all over the squash to evenly coat. Arrange in one layer, then pop on the top shelf of your oven. Roast until tender and golden, 25-30 mins. Turn halfway through cooking.
- Meanwhile, pour some water into a large saucepan and bring back to the boil. Pop the quinoa and half the stock powder into the pan. Stir to dissolve the stock powder, then reduce the heat. Simmer until the quinoa has doubled in size and the seed has visibly spit, 12-15 mins. Once cooked, drain in a sieve and return to the pan, off the heat. Cover with a lid and set aside.
- Drain and rinse the black beans in the sieve. Pop the water (see ingredients for amount) into a small saucepan over a high heat. Stir in the remaining stock powder and Mexican spice and the cumin. Add the black beans then use a potato masher (or fork) to mash up about half of the beans. Bring the water to the boil then reduce the heat slightly. Simmer rapidly for 10-15 mins, stirring often, until the water has evaporated and you are left with a thick bean purée.
- While everything is cooking, roughly chop the coriander (stalks and all). Zest and halve the lime. Trim the spring onion then slice thinly. Chop the tomato into small chunks and pop into a small bowl. Add the lime zest, juice from half the lime, a pinch of salt and a good grind of pepper.
- Once your beans are done (you may want to add a splash more water if they appear too dry), mix in half the coriander and some lime juice to taste. Once the quinoa is done, stir in the remaining coriander, half the spring onion and season with salt and pepper to taste.
- Divide the quinoa between your bowls.
- Cover one third with the Mexican style beans, one third with the tomato salad and the final third with the rocket.
- Pop the roasted squash on top and sprinkle over the pumpkin seeds and remaining spring onion. Enjoy!
The finished meal looked great. I’m definitely more of a “home cook” than a fancy chef when it comes to presentation. I just don’t have time to make it look pretty but with these instructions, I couldn’t go wrong. It tasted delicious too, all the different elements on the plate came together beautifully. The flavoured roasted butternut squash was divine. It was a hit with my eldest son as he loves spicy food, our eldest daughter loves vegetables so she really enjoyed it and I was surprised that our youngest liked it too. I thought it might have been too grown up for her but she gave her thumbs up to this new family meal. The only one we had to make a few substitutions for was our middle daughter (the fussiest eater), she had rice instead of quinoa, cucumber salad instead of tomato and so on but she still had her own version of a Mexican Goodness Bowl with us. The recipes can easily be adapted to suit the whole family. Making this recipe from scratch also allowed me to see the benefit of using the prepared recipe boxes. It would have saved me so much time and energy. When life is busy and you’re stuck in a tea time rut, recipe boxes are particularly helpful and inspiring.
Have you tried HelloFresh recipe boxes or made any of their recipes at home before? Let me know your thoughts! Would you like to try HelloFresh? Get £10 off your first box here: https://www.hellofresh.co.uk/plans/?c=OS10OFF
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Collaborative Post with HelloFresh. All opinions are honest and our own.