High antioxidant Mexican bowls with guacamole

BY Jessica McGowan | 12 December 2022

Coriander is an antioxidant-rich herb that adds great flavour. It is high in vitamin K. Using the roots of coriander minimises wastage and provides a deeper, richer flavour to the dish.



Prep time

20 minutes

Cooking time

20 minutes


Mexican bean mix

2 cans of black beans — drained and rinsed well

1 can of chopped tomato

cup of water

garlic clove chopped finely

small onion diced

bunch of coriander — washed roots. Keep leafy parts for garnish. roots chopped finely.

tsp oregano (fresh or dried)

tsp paprika

tsp white pepper

tsp cumin

Salt and black pepper

Olive oil

Fresh salsa

½ cucumber

½ red onion

small tomato

Juice of ½ lime

Salad bowl options include

Grated carrot or courgette

Sliced pepper


Shredded lettuce



½ garlic clove minced

Juice of ½ lemon

handful of coriander or mint chopped finely



  1. In a large saucepan, heat olive oil to medium heat, add onion, garlic and coriander roots. Cook for 2 minutes.
  2. Add cumin and paprika, cook for a further 1 minute stir continuously.
  3. Pour in black beans, stir and cook for a further 1 minute.
  4. Add tomato, water, oregano, white pepper and salt.
  5. Bring up heavy simmer, then turn down low for 20 minutes.
  6. While the beans are cooking, prepare the salsa, dice cucumber, onion and tomato finely. Add to a small bowl and lime juice.
  7. Make guacamole.
  8. Prepare vegetables for salad bowlShred lettuce and cabbage works well. Red or yellow peppers slice finely, grate carrot and courgette, and use coriander leaves for garnish.
  9. To assemble the bowl, start with a salad, add warm bean mix and top with guacamole and salsa.
  10. Finish with a squeeze of lime on top.

Note: Bean mix can be made the day before.