Sports recipes

Mexican Bowl

Mexican bowl

This dish has a great balance of starchy carbohydrate, high quality protein, healthy unsaturated fats and plenty of gut friendly fibre. Ready in minutes, it makes a perfect lunchtime treat.

Serves 2

200g new or waxy potatoes, cut into cubes
1 red chilli, slit lengthways and deseeded
1 tbsp rapeseed oil
1 clove garlic, chopped
1 tsp Cajun seasoning
100g tinned sweetcorn, drained and rinsed
100g tinned black beans, drained and rinsed 
2 eggs
1 ripe avocado, chopped
1 lime, cut into wedges

Cook the potatoes in a pan of boiling salted water for 5 minutes. Drain and allow to steam dry. Slice half the chilli into strips and set aside; finely chop the other half. 

Heat the rapeseed oil in a pan over a medium heat and fry the potatoes for about 10–15 minutes until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans and heat through for about 5 minutes; season to taste.  With a pinch of salt and freshly ground black pepper. Keep warm while you poach the eggs. 

Divide the potatoes between two bowls and top each one with a poached egg, some chopped avocado and the sliced chilli. Serve with the lime wedges.

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