Mexican cuisine is widely popular in the US. On every corner of most of the cities you can find a taqueria. However Mexican traditional food is very heavy with lots of fat and salt. But, fortunately for us, we can make an amazing Mexican style infused dish and be sure it’s great for our body. How can you do it? Make a vegan alternative!
This afternoon we were in a mood for a Fiesta Bowl with cabbage tacos. Yum!
Here is what you need:
1 cup quinoa, 3 purple cabbage leaves, 1 big cauliflower, 1 lime, 2 tomatoes, 1 medium onion, 1 red bell pepper, 2 avocados, 1 tbsp paprika, 2 cloves of garlic, 1 tbsp sunflower seed oil, 2 sticks heart of palm, a handful of cilantro.
- For the rice you need to dice cauliflower and heart of palm in a food processor adding sunflower oil and paprika.
- Next we’ll prepare guacamole by mashing 2 avocados with a fork. We can add a half of diced onion and half of tomato to it. Stir it all throughly.
- For Pico de Gallo dice 1.5 tomatoes, add lime juice, a half of diced onion and chopped cilantro. Stir until evenly distributed.
- To prepare quinoa take 1 cup of uncooked quinoa and 2 cups of water. Bring quinoa and water to boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
Take a purple cabbage leaf. Fill it with 3 even rows of cauliflower rice, quinoa and guacamole. Sprinkle chopped red bell pepper on top.