Mexican Bean Poke Bowl

This plant-based Mexican inspired bowl is loaded with beans, brown rice, vegetables and a hit of spice!


  • 1 cup four bean mix, rinsed, drained 
  • 1 cup cooked brown rice 
  • 1 medium tomato 
  • 2/3 cup of corn kernels, rinsed,
  • 1/8th medium kent pumpkin 
  • 1 small avocado, peeled 
  • a small bunch of coriander 
  • a wedge of lime  
  • extra virgin olive oil (for cooking)
Mexi-spice mix
  • 1 tablespoon ground paprika
  • 1 tablespoon ground cumin
  • ½ teaspoon garlic powder
Zesty Dressing (optional)
  • 2 heaped tablespoon ground paprika
  • 2 heaped tablespoon hummus
  • 1 tablespoon lime juice


  1. Preheat oven to 200C. 
  2. Prepare Mexi-spice mix. 
  3. Peel and dice pumpkin to 2cm pieces. Lightly coat pumpkin pieces with extra virgin olive oil and Mexi-spice mix. Roast on non-stick baking tray for 30 minutes or until golden and tender. While pumpkin is cooking, prepare the other bowl components.
  4. Cook rice as per packet instructions and set aside.
  5. For the salsa dice the tomato and finely chop coriander. Combine with corn kernels in a small bowl and set aside.
  6. Add rice and beans to pan with Mexi-spice mix. Cook on low-medium heat until spices become more fragrant.
  7. Once cooked assemble onto serving bowls.
  8. Once pumpkin is ready, add pumpkin, salsa and avocado to serving bowl.
  9. Prepare zesty dressing adding additional coriander as desired.
Serves 2
Credit: Dana Sek@plantfulnutrition_au



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