Family-style tortilla bowls

Family-style tortilla bowls

Green Kitchen At Home
David Frenkiel

This is a common scene on a Friday evening in our home: both kids hanging over the table, dipping warm tortilla chips (and fingers and sleeves) in various bowls. For Luise and I, this recipe is all about building our own Mexican-inspired tortilla bowl, but for the kids it’s just another reason to eat with their hands.

We usually keep the ingredients in the bowls on the table quite simple and fresh; a mashed avocado bowl, herb bowl, bean bowl, greens and yoghurt. And we have a couple of favourites that we spend a little extra time on – a smoky tomato and walnut sauce, a herby mango and corn salsa and sweet and spicy cashew nuts. David


Quantity Ingredient

Tomato and walnut sauce

Quantity Ingredient
1 tablespoon virgin coconut oil or olive oil
1 teaspoon ground cumin
1 teaspoon ground smoked paprika
1 teaspoon ground coriander
1/2 teaspoon chilli flakes, (optional)
1 red pepper, seeds removed and finely chopped
1/3 quantity Big-batch Tomato Sauce
or 1/3 quantity tinned tomatoes, see recipe note
150g walnuts, coarsely chopped

Mango and Corn Salsa

Quantity Ingredient
1 ripe mango
1 fresh corn cob
1/2 fresh red chilli, seeded
1 large handful fresh coriander, leaves picked
1 tablespoon extra-virgin olive oil
1 lime, juiced, to taste
sea salt, to taste

Sweet and Spicy Cashew Nuts

Quantity Ingredient
2 teaspoons virgin coconut oil
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon sea salt
125g cashew nuts
1 tablespoon pure maple syrup

To Serve

Quantity Ingredient
1 large bag of organic, gmo-free tortilla chips
2 ripe avocados, stones removed, flesh scooped out
1 red pepper, stalked, core and seeds removed
2 limes
1 x 400g tin black beans or kidney beans, drained and rinsed thoroughly
250ml plain thick yoghurt
paprika, for sprinkling
1 bag mixed leafy green lettuce
fresh coriander


  1. To make the tomato and walnut sauce, heat the oil in a saucepan and add the cumin, paprika, coriander and chilli (if using). Fry, stirring, until the spices are fragrant, then add the red pepper and cook for a couple of minutes. Add the tomato sauce or tinned tomatoes and cook for a further 5 minutes (20 minutes if using tinned), then stir in the walnuts. Remove from the heat and set aside.
  2. For the mango and corn salsa, cut the mango in two halves along the stone. Scoop out and dice the flesh. Cut the corn kernels off the cob, finely chop the chilli and roughly chop the coriander. Place all of the ingredients in a bowl and drizzle over the olive oil and lime juice. Season with salt and toss to combine.
  3. For the sweet and spicy cashew nuts, heat the coconut oil and spices in a frying pan on a medium-high heat. When fragrant, add the nuts and let them toast for a couple of minutes, stirring frequently. Drizzle over the maple syrup, stir and toast for a further 30 seconds, then remove from the heat and set aside.
  4. Preheat the oven to 200°C. Scatter tortilla chips on a baking tray and bake for 5 minutes until warm and slightly toasted. Check on them often to make sure they do not burn.
  5. Mash the avocado, dice the red pepper, and cut the limes into wedges. Place all the serving elements in bowls on the dinner table and let everyone build their own tortilla bowl.


  • If you haven’t got any tomato sauce prepared, simply add 2 x 400 g tins of chopped tomatoes and 3 tbsp tomato purée instead and cook for longer, as per the recipe. Make sure to taste and season appropriately
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