Raw Veggie Enchilada Bowl

This raw veggie enchilada bowl is the perfect make-ahead lunch! Pack it for work or whip it up in seconds at home – either way, it’s absolutely delicious!

I chose to keep it simple and only use a couple of different veggies – spring onions, peppers and tomatoes. However, you can add in so many different things to bulk it up for a more filling meal!

Try any combination of:

• corn
• peas
• chilli pepper (finely diced)
• thinly sliced radish
• grated carrot
• grated cheese (try either medium or mature cheddar)
• pickled red onion

Of course, another way to keep it simple is to use store-bought enchilada sauce. If you can’t find enchilada sauce then I’d suggest either using salsa or making it from scratch. While making the sauce from scratch will take extra time, it also means that you’ll have plenty leftover to either use here or make actual enchiladas with!

I also used a microwave rice sachet in this veggie enchilada bowl. It just helps to keep it quick – especially since we never seem to have any leftover rice when I need some! You can use any plain or Mexican rice – I used basmati, but brown or even wild rice work just as well!

Another Mexican recipe that comes together in minutes and requires a sachet of microwave rice is my mild Mexican veggie rice. It’s even vegetarian as well! In fact, it’s almost the hot dinner version of this recipe!

If you’re in search of a more meat-based Mexican recipe then I can do that too! Try my cheesy Mexican rice bake for a hot and hearty dinner. It can either serve 2 as a full meal or 4 with reasonably sized side-salads.

Since this recipe is fairly raw and uses lots of fresh veg, there isn’t much seasoning involved. You’ll probably need at least a little salt and pepper to enhance the flavours of your veggies. However, remember that the lime juice will help to do this as well. If in doubt, use a little and then taste test and add more as needed.

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Raw Veggie Enchilada Bowl

Yield: 2 people

Prep Time: 10 minutes

Total Time: 10 minutes

This raw veggie enchilada bowl is a perfect healthy vegetarian lunch. You can customise it completely by using all your favourite veggies and your favourite type of rice too! Plus, it's easy to make ahead for meal-prep or to take for lunch the next day!

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Ingredients

• 1 250g (8 oz) microwave rice sachet, or 2 servings leftover rice
• 1 ½ bell pepper, thinly sliced
• 1 handful baby plum or cherry tomatoes, halved
• 3 spring onions (greens only), finely chopped
• 1 lime, juice and zest
• 2 tbsp coriander, finely chopped
• salt and pepper, to season (lightly)
• 4 tbsp enchilada sauce

Instructions

1. Heat up the rice as per packet instructions and divide between 2 bowls.
2. Spread the sliced peppers and tomatoes over the top.
3. Sprinkle over the spring onion greens, coriander, lime juice and zest and season lightly/to taste.
4. Drizzle over the enchilada sauce or serve on the side. Enjoy!

Notes

Optional Extras:

• peas
• corn
• grated cheese (try medium or mature cheddar)
• finely diced chilli pepper
• grated carrot
• thinly sliced radish
• pickled red onion

If using leftover cooked rice, make sure that it has been stored safely and reheated according to food safety guidelines.

Nutrition Information:

Yield: 2 Serving Size: 1/2 batch
Amount Per Serving: Calories: 446Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 419mgCarbohydrates: 98gFiber: 6gSugar: 8gProtein: 10g

All nutrition information is an estimate and may vary.

Did you make this recipe?

Leave a star rating by clicking the stars in the recipe card or tag me in a photo @crunchandcream on Facebook!

For another Mexican rice that serves 2 and is veggie-friendly, try my Mexican veggie rice – it’s even mild enough for kids!

Or, for another quick and flavourful lunch, try my chilli cheese on toast – it really packs a punch!

I hope you enjoy it!

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