Vegan Mexican Bowl




  • Dash of maple syrup (Tip: use maple syrup as a low-fat, more wholesome alternative to oil when cooking & caramelising; provides a great flavour too!)
  • 2 cups diced sweet onion (about 1 medium/large)
  • 2 tbsp minced garlic (about 4 large cloves)
  • 1-2 cups finely chopped celery
  • 1 large red capsicum, seeded & diced
  • 1 can diced tomatoes, with juices
  • 1 cup low-sodium vegetable stock/broth
  • 6 tbsp tomato paste
  • 2 cans of beans (any kind you like), drained & rinsed (tip: make sure you always drain & rinse canned beans/vegetables to prevent gas & bloating caused by preserving agents)
  • 1-2 tbsp chilli powder (or to taste)
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • Salt, to taste (bare in mind you may not need any as vegetable stock can be quite salty)

Toppings / Accompaniments:

  • Tortillas and/or tacos (tip: microwave, bake or toast your tortillas for a few seconds before serving for a great tasting warm burrito!)
  • Vegan cheeses
  • Lettuce, washed
  • Avocado, sliced or mashed
  • Fresh coriander 
  • Mango
  • Corn
  • Cucumber
  • Lime
  • Grated carrot


  1. In a large pot, sauté the onion & garlic in a dash of maple syrup (adding water when needed to prevent burning) over medium heat until soft & translucent, about 5 minutes.
  2. Add the celery & capsicum & sauté for another 5-7 minutes or so, until softened.
  3. Now add the can of diced tomatoes, stock, & tomato paste. Stir to combine. Increase heat to medium-high.
  4. Add the drained & rinsed beans, along with the chilli powder, cumin, oregano & (optional) salt. Simmer the mixture, uncovered, until thickened, about 10-15 minutes. 
  5. Serve fresh & enjoy with your choice of accompaniments & toppings


  • This recipe can be easily adjusted for serving more & adapted to add more and/or different vegetables of choice
    • Great for adding things like leftover spinach, carrots & whatever is looking a little tired in the fridge!
  • Refrigerate & this can last up to a week or even frozen to have as a standby meal
  • Fun & hands-on recipe for kids to enjoy healthy food
  • Low in fat & with zero cholesterol this is a perfectly healthy, wholesome & sustaining dish
  • If you're not a big fan of beans you can substitute the canned beans for canned lentils & still get a great tasting & delicious meal! 

Recipe by #HarrisFarmFoodie Simone Cobley.

Ingredients for Vegan Mexican Bowl

Mangoes - Kensington Pride (each)

$2.50 ea

Mangoes - Kensington Pride - Large (each)

$3.33 ea

Mangoes - R2E2 - Large (each)

$2.99 ea

Mangoes Imperfect Pick Value Range (min 720g)

$2.15 ea

Canadas Best - Syrup Pancake (250mL)

$7.49 ea

Onions White (each)

$1.35 ea

Garlic (head)

$2.24 ea

Celery (whole)

$2.29 ea

Capsicum Red (each)

$2.60 ea

Tomatoes (each)

$0.88 ea

Capriccio - Diced Tomatoes Tinned (400g)

$1.29 ea

Australian Gold - Diced Tomatoes (400g)

$0.85 ea

La Gina - Diced Tomatoes (400g)

$1.69 ea

Campbells - Real Stock - Vegetable (1L)

$3.99 ea

Massel - Stock Liquid - Vegetable (1L)

$3.49 ea

Moredough - Stock Vegetable (500ml)

$8.49 ea

Mutti Tomato Paste 140g

$1.99 ea

Chilli Hot Powder 30g Gourmet Organic Herbs

$4.29 ea

Cumin Ground 30g Gourmet Organic Herbs

$4.29 ea

Spice & Co (50g) Cumin Ground

$2.99 ea

Spice & Co (20g) Oregano Leaves

$2.99 ea

Spice & Co (180g) Sea Salt

$2.99 ea

Mission - Tortilla Multigrain (384g)

$4.29 ea

Mission - Tortilla White Corn (312g)

$4.29 ea