Signature Recipes
Discover the heart of Good as Health with our Signature Recipes—a curated collection of vibrant, nutritious dishes inspired by local Mexican ingredients and global flavors. Each recipe is crafted to balance health, taste, and sustainability, bringing delicious simplicity to your lifestyle.
Chilango Buddha Bowl with Avocado-Lime Dressing
This vibrant and healthy Buddha Bowl combines local Mexican ingredients with an international twist, perfect for expats in Mexico City. Packed with flavor, protein, and nutrients, this recipe is both comforting and energizing.
Ingredients (Serves 2)
Base:
- 1 cup cooked quinoa
- 1 cup mixed greens (arugula, spinach, or kale)
Roasted Veggies:
- 1 medium sweet potato, peeled and diced
- 1 cup cauliflower florets
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp chili powder
- Salt and pepper to taste
Protein Topping:
- 1 cup cooked black beans (canned, drained, and rinsed)
- ½ tsp ground cumin
- ½ tsp garlic powder
- 1 tsp olive oil
Avocado-Lime Dressing:
- ½ ripe avocado
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tbsp tahini
- 1 tsp agave syrup (optional, for sweetness)
- 2 tbsp water (adjust for desired consistency)
- Pinch of salt
Garnish:
- 2 tbsp pumpkin seeds (pepitas), toasted
- 1 tbsp chopped fresh cilantro
Preparation (Total Time: ~35 min)
Step 1: Roast the Veggies (Prep: 5 mins | Cook: 20 mins)
- Preheat your oven to 200°C (400°F).
- Toss the diced sweet potato and cauliflower florets with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
- Spread on a baking sheet and roast for 20 minutes, flipping halfway through, until golden and tender.
Step 2: Prepare the Protein (Prep: 2 mins | Cook: 5 mins)
- Heat olive oil in a skillet over medium heat.
- Add the black beans, cumin, and garlic powder. Sauté for 5 minutes until warm and slightly crispy.
Step 3: Make the Dressing (Prep: 5 mins)
- Blend the avocado, lime juice, olive oil, tahini, agave syrup, water, and salt in a blender or food processor until smooth. Adjust consistency with more water if needed.
Step 4: Assemble the Bowl (Assemble: 3 mins)
- Divide the cooked quinoa and mixed greens between two bowls.
- Add roasted veggies, sautéed black beans, and drizzle with the avocado-lime dressing.
- Garnish with toasted pumpkin seeds and chopped cilantro.
Nutritional Facts (Per Serving)
- Calories: ~520 kcal
- Protein: ~15g
- Carbohydrates: ~55g
- Fiber: ~12g
- Sugars: ~8g (natural from sweet potato and agave syrup)
- Fat: ~25g
- Saturated Fat: ~4g
- Key Nutrients: High in Vitamin A, Vitamin C, Iron, and Magnesium
Spiced Citrus Chicken w/ Roasted Eggplant Rounds
Ingredients (Serves 2)
For the Chicken:
- 2 medium boneless, skinless chicken breasts
- 2 tbsp olive oil
- Juice of 1 orange
- Juice of 1 lime
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp ground coriander
- 1 tbsp honey (optional for sweetness)
- Salt and pepper to taste
For the Roasted Eggplant:
- 1 large eggplant, sliced into ½-inch rounds
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper to taste
Garnish:
- 1 tbsp chopped fresh parsley
- Zest of 1 lime
Ingredients (Serves 2)
For the Chicken:
- 2 medium boneless, skinless chicken breasts
- 2 tbsp olive oil
- Juice of 1 orange
- Juice of 1 lime
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp ground coriander
- 1 tbsp honey (optional for sweetness)
- Salt and pepper to taste
For the Roasted Eggplant:
- 1 large eggplant, sliced into ½-inch rounds
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper to taste
Garnish:
- 1 tbsp chopped fresh parsley
- Zest of 1 lime
Preparation (Total Time: ~40 min)
Step 1: Marinate the Chicken (Prep: 10 mins | Rest: 15 mins)
- In a bowl, whisk together olive oil, orange juice, lime juice, smoked paprika, cumin, garlic powder, chili powder, coriander, honey, salt, and pepper.
- Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Let it marinate for at least 15 minutes (or up to 2 hours for a deeper flavor).
Step 2: Prepare the Roasted Eggplant (Prep: 5 mins | Cook: 25 mins)
- Preheat the oven to 200°C (400°F).
- Lay the eggplant rounds on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with smoked paprika, garlic powder, oregano, cumin, salt, and pepper.
- Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
Step 3: Cook the Chicken (Cook: 12-15 mins)
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil.
- Remove the chicken from the marinade and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Pour any remaining marinade into the pan during the last minute of cooking to create a flavorful glaze.
Step 4: Plate and Garnish (Assemble: 3 mins)
- Plate the chicken alongside the roasted eggplant rounds.
- Garnish with fresh parsley and lime zest for a bright, fresh finish.
Nutritional Facts (Per Serving)
- Calories: ~490 kcal
- Protein: ~42g
- Carbohydrates: ~22g
- Fiber: ~8g
- Sugars: ~7g (natural from citrus and eggplant)
- Fat: ~22g
- Saturated Fat: ~3g
- Cholesterol: ~120mg