Clear Skin Mexican Bowl
I love Mexican Bowls because they are SO fresh! There is nothing better than a meal that satisfies you, and doesn’t leave you feeling bloated or sluggish. The best thing is you can add any of your favourite fresh vegetables to mix up the flavours!


  • ¼ cup black beans
  • ½ avocado, peeled and sliced
  • ½ cup purple cabbage, chopped
  • ¼ cup corn kernels
  • ¼ cup red onion
  • 1 cup lettuce, chopped
  • 1 lime
  • ½ sweet potato, chopped
  • 1 tomato, chopped fresh
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp coriander, fresh


  1. Preheat the oven to 180 degrees celcius. Chop sweet potato and place on a tray lined with baking paper. Drizzle olive oil over the sweet potato and season.
  2. Place the sweet potato tray in the oven and roast for 20 minutes or until golden brown. Toss with a spatula and place back in oven for a further 15 minutes or until tender.
  3. Remove sweet potatoes from oven and set aside to cool.
  4. Place chopped lettuce into your salad bowl of choice and top with sweet potatoes, tomatoes, corn, black beans, onion and cabbage.
  5. Squeeze fresh lime or lemon juice over the salad and season.

Olivia x


Olivia Jenkins