Combine all ingredients in a small mixing bowl and whisk vigorously until well combined. Cover and store in the refrigerator until ready to use.

In a medium saucepan, add vegetable broth, onion, bell pepper and carrot and saute over medium-low heat until onion is translucent, about 5 minutes. Add quinoa, cover the pan and simmer on low heat for an additional 3 to 4 minutes. Fluff with a fork, remove from heat, and stir in salsa or pico de gallo.

Add vegetable broth to a medium skillet over medium heat. Cook onion and jalapeno 5 to 7 minutes until the onion is translucent. Add cauliflower rice, garlic, ½ teaspoon chili powder, ¼ teaspoon ground cumin and ⅛ teaspoon ground coriander and cook for 4 to 5 minutes. Stir in tomato sauce and cook for another 4 to 5 minutes until cauliflower is tender. Add the lentils, remaining spices and salt and pepper. Turn heat to low and cook for another 3 to 4 minutes. Mash the lentils with a fork to break down into a “ground beef” consistency.

To assemble the Latin Good Bowl: In a medium serving bowl, make a bed of quinoa, and then add the cauliflower lentil taco filling, shredded romaine lettuce, diced avocado, cherry tomatoes and plantains. Garnish with fresh cilantro and toasted pepitas. Add a dollop of sour cream and salsa.

Combine all ingredients in a small mixing bowl and whisk vigorously until well combined. Cover and store in the refrigerator until ready to use.

Preheat oven to 350 degrees Fahrenheit. To peel the plantain, cut off the ends and score lengthwise along the ridges just enough to cut through the peel. The peeling will come off in strips. Thinly slice the plantain into rounds with a mandoline (on the thinnest setting). Add the plantain slices to a bowl and toss with oil to evenly coat. Line a baking tray with parchment paper and place the plantain slices on the tray in a single layer. Sprinkle with sea salt and a little lime zest if using, bake for 15-20 minutes, or until just golden along the edges.

In a medium saucepan, add vegetable broth, onion, bell pepper and carrot and saute over medium-low heat until onion is translucent, about 5 minutes. Add dry quinoa, bring to a boil, cover, and simmer on low heat for 20 minutes until quinoa is fully cooked. Fluff with a fork, remove from heat, and stir in salsa or pico de gallo.

To cook dry lentils: add soaked and drained lentils to small saucepan along with filtered water and bring to a boil. Reduce heat to low and simmer covered for 30 minutes or until tender. Add vegetable broth to a medium skillet over medium heat. Cook onion and jalapeno 5 to 7 minutes until the onion is translucent. Add cauliflower rice, garlic, ½ teaspoon chili powder, ¼ teaspoon ground cumin and ⅛ teaspoon ground coriander and cook for 4 to 5 minutes. Stir in tomato sauce and cook for another 4 to 5 minutes until cauliflower is tender. Add the lentils, remaining spices and salt and pepper. Turn heat to low and cook for another 3 to 4 minutes. Mash the lentils with a fork to break down into a “ground beef” consistency.

To assemble the Latin Good Bowl: In a medium serving bowl, make a bed of quinoa, and then add the cauliflower lentil taco filling, shredded romaine lettuce, diced avocado, cherry tomatoes and plantains. Garnish with fresh cilantro and toasted pepitas. Add a dollop of sour cream and salsa.