Mexican bowl
Portions:
20-25Preparation Time:
Cooking Time:
Ingredients
- 30 c (75 L) Arctic Gardens riced cauliflower
- 6 c (1.5L) Arctic Gardens peaches and cream corn
- 10 c (2.5 L) Arctic Gardens Red and Yellow Peppers Grilled
- 6 c (1.5L) Arctic Gardens black beans, rinsed and drained
- 7 ½ c (1.875 L) fresh tomatoes, diced
- 3/4 c (0.18L) white onions, finely chopped
- 2/3 c (150ml) jalapeno (or green chilli), finely chopped
- 3/4 c (0.18L) fresh cilantro, chopped
- 3/4 c (0.18L) lime juice
- 3/4 c (0.18L) vegetable oil
- Salt and pepper to taste
Sauce
- 5 large avocados, peeled and pitted
- 5 c plain plant yogurt or sour cream
- 2/3 c (5oz) lime juice
- Salt and pepper to taste
Toppings (optional, your choice)
- Lime wedges
- Fresh Cilantro
- Grated yellow cheddar
- Tortilla or corn chips
- Roasted pumpkin seeds
Preparation
- Steam riced cauliflower and corn for 2 to 4 minutes or until desired texture is achieved. Set aside.
- Steam red pepper strips for 3 to 5 minutes or until desired texture is achieved. You can also sauté the strips. Set aside.
- In a bowl, combine the tomatoes, onions, chilies, cilantro, lime juice and oil. Season with salt and pepper to taste. Set aside.
- In a blender, puree sauce ingredients until smooth. Set aside.
- To serve, put the riced cauliflower in the bowls. Then add corn, roasted peppers, beans, tomato mixture (pico de gallo) and desired toppings. Drizzle with avocado sauce and serve.
Note: You can spice the sauce up with ground cumin and cayenne pepper.
