So as you decide what to make for lunch today, give this Mexican esque style bowl a try. It’s incredible! It’s also so simple to make you won’t believe it; you’d be done in 20 minutes maximum. It’s great if you want to introduce more veggies and salads into your diet but no compromise on flavour and texture whatsoever. 

The base is quinoa and beans, packed full of protein and fibre that keep you fuller for longer; you can’t say no to quinoa afterall?! Avocado and the fabulous dressing give it a nice creamy texture that cuts through the crunchy carrot and lettuce perfectly. 

I can go on all day about how good this bowl is but it’s time for you to try it and be the judge. 

Ingredients:

Bowl:

1/2 head cauliflower, cut into florets

1 tbsp coconut oil

1 tsp paprika 

1 tbsp tamari 

Himalayan salt, to taste 

1/2 tsp chilli flakes 

1 tbsp lemon juice 

1/2 tsp coriander

1/2 can black beans 

1/2 avocado, sliced 

1/2 can sweetcorn

1/4 red onion, chopped 

1 carrot, shredded 

3 cups lettuce 

1 cup quinoa, cooked 

Tortilla/Vegetable chips (optional) 

Dressing:

2 tbsp tahini

2 tbsp lemon juice 

1 tsp tamari

2 mint leaves, very finely chopped 

3-4 tbsp water  

Method:
Preheat oven to 200C. Line a tray with parchment or baking sheet. Place florets on the sheet and bake for 8 minutes.
In a bowl place paprika, lemon juice, coconut oil, chilli flakes, salt, coriander and tamari.

Brush this sauce onto the cauliflower. Bake for another 10 minutes.
Assemble all of the ingredients together for the salad in a bowl. Whisk all the dressing ingredients together and drizzle over the salad. Enjoy!