This vibrant happy bowl of goodness will put you in a good mood instantly – time for fresh and nourishing foods to stretch over until Spring and warmer weather. My favorite lunch is a rich salad bowl with warm and cold elements for that ultra satisfying kick. The black beans provide lots of plant protein and fiber, while the tomatoes have antioxidants and the avocado healthy unsaturated fats.
Serves 2
Ingredients: (preferably organic)
- 4 cups romaine salad, washed & chopped
- 2 cups rice (brown or tomato rice works well), cooked
- 1 can black beans
- ¼ onion, finely diced
- 1 clove garlic, minced
- 1 tbsp avocado oil
- a dash of ground cumin
- 1 cup cherry tomatoes, finely diced
- 1 avocado, cubed
- a handful cilantro, finely chopped
- two handfuls tortilla chips, crushed
- a dollop vegan sour cream (I use New Roots), for garnish
- a few pickled onions (find the recipe here), for garnish
- fresh lime slices, for garnish
Honey Lime Dressing
- two limes, juiced
- 1 tbsp honey
- 1 tsp pink Himalayan salt
- ¼ cup olive oil
Directions:
01. Make the black beans: in a small pot, heat up the avocado oil, add the onion and garlic and sauté until translucent. Add the black beans with the liquid from the can along with the cumin and simmer it for 10 minutes.
02. Prepare the dressing by mixing everything together and set aside.
03. Assemble your salad bowls: Ideally in two medium flat bowls, start with the romaine as a base, line up the rice, the black beans, tomatoes, avocado, cilantro and crushed tortilla chips. Garnish with vegan sour cream, pickled onions and lime. Drizzle with honey lime dressing and enjoy!
