Get Nourished recipes: AI-inspired meals for an easy nutritional kick

This week on Get Nourished, Luke Hines and Zoe Bingley-Pullin get creative with a little help from the advancing world of AI for an easy yet delicious kick of nutrition.

Get your delicious dose of nutrition with the help of robotics! Check out Luke’s AI-inspired hearty bowl of sweet potato and black beans and Zoe’s twist on the Mediterranean salad.

Luke Hines’ Sweet Potato and Black Bean Burrito Bowl


1 large sweet potato, peeled and diced

1 tbsp olive oil

1 tsp chilli powder

1 tsp cumin

1/2 tsp paprika

Salt and pepper to taste

1 cup cooked black beans (canned or homemade)

1 cup cooked brown rice

1 cup diced tomatoes

1/2 cup diced red onion

1/2 cup diced bell peppers (any colour)

1/4 cup chopped fresh coriander

Juice of 1 lime

For the topping

Avocado slices

Shredded lettuce

Greek yoghurt

Sour cream


Step 1. 

In a mixing bowl, combine the diced sweet potato, olive oil, chilli powder, cumin, paprika, salt, and pepper. Then, toss until the sweet potato is evenly coated with the spices.

Step 2. 

Spread the seasoned sweet potato in a single layer on a baking sheet. Roast in a preheated oven for about 20 to 25 minutes or until the sweet potato is tender and slightly caramelised.

Step 3.

In a large bowl, assemble the burrito bowl by combining the roasted sweet potato, cooked black beans, cooked brown rice, diced tomatoes, red onion, bell peppers, coriander, and lime juice. Gently mix everything together. 

Step 4.

Taste and adjust the seasoning if needed by adding more salt, pepper or lime juice according to your preference. 

Step 5.

Divide the burrito bowl mixture into individual serving bowls. Top with avocado slices, shredded lettuce, and a dollop of Greek yogurt or sour cream if desired.  


Note: Serve the sweet potato and black bean burrito bowls as a hearty and nutritious lunch. For an extra kick, feel free to customise the toppings and add your favourite ingredients like salsa, corn or hot sauce.

Zoe Bingley-Pullin’s Mediterranean Quinoa Salad


1 cup quinoa

2 cups water

1 cucumber, diced

1 bell pepper (any colour), diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

For the dressing

Juice of 1 lemon

3 tbsp extra virgin olive oil

Salt and pepper to taste


Step 1.

Rinse the quinoa thoroughly under cold water to remove any bitterness. Then, combine the quinoa and water in a saucepan, and bring to a boil. Reduce the heat, cover, and simmer for about 15 to 20 minutes or until the water is absorbed and the quinoa is tender before removing from the heat and letting it cool.

Step 2.

Combine the cooked quinoa, cucumber, bell pepper, cherry tomatoes, red onion, Kalamata olives, and feta cheese in a large bowl.

Step 3.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing. Then, drizzle this over the quinoa salad and gently toss to combine.

Step 4.

Sprinkle fresh parsley on top for added freshness and garnish.

Step 5.

Serve the Mediterranean quinoa salad immediately or refrigerate for a few hours to allow the flavours to meld together. It can be enjoyed warm or cold.  


Note: This Mediterranean quinoa salad is packed with protein from the quinoa and feta cheese, along with a variety of vegetables, providing essential vitamins and minerals. It’s a light and refreshing dish that can be a complete meal on its own or served as a side dish with grilled chicken or fish. Enjoy!