Mexican Raw Vegan Bowls with Guacamole Dressing
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
For the bowls:
100 grams or 1/2 cup beluga lentils
1 small purple cabbage
1/2 teaspoon salt
1 medium-sized carrot
1 medium-sized red bell pepper
1/2 corn cob
1/2 avocado
1/2 jalapeno pepper chopped (to garnish)
4 lime wedges to serve
For the guacamole dressing:
1/2 avocado
juice of 1/2 lime
1 clove garlic
1/2 shallot
3-4 tablespoons extra virgin olive oil
1/2 jalapeno pepper
salt and freshly ground black pepper
INSTRUCTIONS
Boil the beluga lentils according to the instructions on the package (usually for 15 minutes). Pull 8 outer cabbage leaves off the cabbage head. Shred the rest of the cabbage, transfer 2 cups to a medium-sized bowl keeping the rest for other dishes. Knead it for about 1 minute with salt. Grind a carrot, chop a red bell pepper and shave about half of the corn off the cob. Add the veggies to the shredded cabbage.
Make an easy guacamole dressing: pulse 1/2 avocado, lime juice, garlic, shallot, some extra virgin olive oil and 1/2 jalapeno pepper in a food processor. Add some salt and freshly ground black pepper to taste.
Once the lentils are done, drain them and combine with the veggie mixture. Stuff the purple cabbage leaves with it, put some sliced avocado on top and pour the guacamole dressing. Garnish with sliced jalapeno and some more lentils. Serve with lime wedges. Enjoy!
From happykitchen.rocks