The battle to eat more vegetables is an uphill one, to say the least. Modern meals are centered around the protein (usually meat of some kind), starch (grain or potatoes), with a small portion of vegetables on the side. We're all familiar with those sad few spears of asparagus tucked next to our 12oz steak and pile of mashed potatoes.
This dish is an amazing dinner, but can also be made in advance and packed for lunches because it's awesome hot or cold! It also features an easy fire-roasted salsa that you'll want to make plenty of so you can eat it with everything, all week long.
4cupscauliflower ricecooked with a touch of salt and pepper
8cupsred or green leaf lettucechopped
1cupcanned black beansdrained, rinsed
1avocadosliced
1cupsliced green onion
lime wedges
Instructions
Heat your grill to 400 degrees (medium high)
For the Salsa
Put the tomatoes, garlic cloves, black chili pod, ancho chili pods, salt, pepper, cinnamon, and cumin into an enamel-coated dutch oven and place in your grill. Cook for 45-60 minutes.
Skewer the jalapenos and poblano and grill if making the salsa alone. If making along with the rest of this dish, skewer these peppers with the peppers and onions noted below to take on more flavor. Grill until charred and cooked through.
Put the jalapenos and poblano into a blender. Add the cooked down tomatoes along with everything else, but first remove the stems from the dried ancho and black chilis. Blend for 10-20 seconds until mostly smooth but not completely. Chill in the fridge for one hour at least.
Add the diced onion, cilantro, honey, and season with salt and pepper to preferred taste. Mix together and chill in the fridge until ready to serve.
For the Grilled Vegetables
Toss together the vegetables and seasonings (leaving out the spinach). Skewer and grill for 15-20 minutes until cooked through and slightly charred. Remove the vegetables from the skewers, slice the mushrooms, and toss it all together with the spinach.
For the Avocado Cream
Whisk together all the ingredients until smooth. Use a blender or food processor if your avocado is a little hard or underripe.
Assemble the bowl
In each bowl add 1 cup of cauliflower rice, 1/4 of the grilled vegetables and spinach, 2 cups of lettuce, 1/4 cup black beans, 1/4 of an avocado, and top with the avocado cream, fire roasted salsa, green onion, and a squeeze of fresh lime. Season with salt and pepper to taste and enjoy.
I made this tonight for dinner, and it was delicious. I went back and forth about including some type of meat protein, because we are not accustomed to eating vegetarian meals. However, I decided to just prepare the meal as directed, and we didn't miss the meat. So good!
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I made this tonight for dinner, and it was delicious. I went back and forth about including some type of meat protein, because we are not accustomed to eating vegetarian meals. However, I decided to just prepare the meal as directed, and we didn't miss the meat. So good!
Glad to hear it, Veronica! I'm in the same boat, but have really enjoyed mixing in plant-only meals to our family's routine.
Looks delicious! Does the avocado cream brown if you pack it for later? Thank you for the recipe!
I can already tell you this will be in weekly rotation at our house! Wow!
Wow, looks delicious. I love all kinds of bowl style meals.