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Latin GoodBowl

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

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.

Toasted Pepitas (Pumpkin Seeds)
 2 tbsp store-bought pre-roasted pepitas (such as Trader Joe’s brand)
Cashew Sour Cream
 1.75 cups store-bought dairy-free sour cream (such as Tofutti, Follow Your Heart or Kite Hill brand)
 2 tbsp fresh lemon juice
 2 tsp apple cider vinegar
 0.75 tsp sea salt
Plantain Chips
 1 bag store-bought roasted plantain chips (such as Trader Joe’s, Thrive Market or Goya brand)
Quinoa
 1 cup store-bought pre-cooked frozen or shelf-stable quinoa (such as Trader Joe’s or Ancient Harvest brand)
  cup low-sodium vegetable broth
 2 tbsp diced onion
 ½ cup finely chopped red, green or yellow bell peppers or any combination
 1 small carrot, diced
 2 tbsp salsa or pico de gallo
Cauliflower Lentil Taco Filling
 ½ cup store-bought canned or shelf-stable lentils, drained and thoroughly rinsed (such as Trader Joe’s brand)
 2 cups store-bought cauliflower rice (such as Sprouts, Trader Joe’s or Green Giant brand)
 2 tsp low-sodium vegetable broth or olive oil
 ¼ cup finely diced white onion
 1 tsp jalapeno pepper, seeded and finely minced
 1 clove garlic, finely minced
 1 tsp chili powder, divided
 0.50 tsp ground cumin
 0.25 tsp ground coriander, divided
 3 tbsp tomato paste
 1 dash sea salt and black pepper, to taste
 0.50 avocado, pitted and diced, reserved
 1 cup cherry tomatoes, halved, reserved
 0.50 head romaine lettuce, chopped, reserved
 0.25 cup fresh cilantro, chopped, reserved
Cashew Sour Cream
1

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

Quinoa
2

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.

Cauliflower Lentil Taco Filling
3

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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 431
% Daily Value *
Total Fat 10.4g16%

Saturated Fat 1.9g10%
Cholesterol 0mg
Total Carbohydrate 71.6g24%

Dietary Fiber 17.2g69%
Sugars 14g
Protein 17g34%

Calcium 6%
Iron 37.5%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.