Description
This delicious plant forward bowl is perfect for lunch, dinner or as a side dish. This gluten free and dairy free bowl can be made vegan, vegetarian or with added animal protein.
Ingredients
Scale
For the Dressing:
- 4 Tbsp. lime juice, freshly squeezed
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper, freshly ground
- 1 tsp. agave syrup (or maple syrup)
- 2 Tbsp. olive oil, organic and extra virgin
For the Salad Bowl:
- 1 cup quinoa
- 3 cups mango, diced
- 1 cup cucumber, diced
- 1 bell pepper, diced (about 1 cup)
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 cup cherry or grape tomatoes, halved
- 3 cups red cabbage, thinly sliced
- 1 15-oz. can black beans, drained and rinsed
- 2 avocadoes, cubed (optional)
Instructions
- Rinse the quinoa and drain the liquid with a mesh sieve. Place the quinoa and twice the amount of water in a saucepan and bring it to a boil. Once it is boiling, simmer for 12-15 minutes until the water is cooked off and the quinoa is tender.
- While the quinoa cooks, make the dressing for the salad. Set it aside.
- Dice the mangoes and prepare the rest of the vegetables for the salad.
- Mix the ingredients for the salad in a large serving bowl. Add the dressing and stir again.
- Serve the salad mixture over quinoa or mix it into the salad, if you prefer.
Notes
- Top with some cubed avocado and extra cilantro.
- Add cooked chicken, beef, shrimp, egg, tempeh or tofu for additional protein.
- If you like a little heat, add in 2 Tbsp. of jalapeno or serrano peppers, seeds removed and finely diced. You can also add a few pinches of cayenne pepper or chili powder to the dressing.