Mexican bowl
Ingredients
30 c
Arctic Gardens riced cauliflower
6 c
Arctic Gardens peaches and cream corn
10 c
Arctic Gardens Diced Red and Green Peppers
6 c black beans, rinsed and drained
7 ½ c fresh tomatoes, diced
3/4 c white onions, finely chopped
2/3 c jalapeno (or green chilli), finely chopped
3/4 c fresh cilantro, chopped
3/4 c lime juice
3/4 c 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)
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, diced 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.
