Like a kick to your meal? This Latin-inspired GoodBowl brings the heat—along with robust nutrition to keep you fueled throughout your day. You can also turn down the spice level by going light on the jalapeno and chili pepper. Made with "meaty" cauliflower lentil taco filling, fresh romaine, crunchy plantain chips, and cool cashew sour cream, this bowl beats takeout by a long shot!
Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
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.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.