Lentil Dahl with Cucumber-Dill Yogurt Sauce

Lentil dahl is one of my all time favorite meals. It is so satisfying and nourishing to the body. The cucumber-dill yogurt sauce complements this dish by bringing a tangy and refreshing element to the meal. Enjoy!

Makes about 4 servings

Ingredients for the lentil dahl:

• 1 Tbsp of coconut oil
• 1/2 of a yellow onion, chopped
• 1/2 tsp of minced garlic
• 2 roma tomatoes, diced
• 2 carrots, chopped
• 2 tsp of curry powder
• 1/2 tsp of turmeric
• 1 tsp of cumin
• 1 tsp of chili flakes
• 2 tsp of paprika
• dash of black pepper
• 1 1/4 cup of green lentils
• 2 cans of coconut milk
• 1 Tbsp of soy sauce
• a few handfuls of spinach

Ingredients for cucumber-dill yogurt sauce:

• 3/4 cup of plain unsweetened dairy-free yogurt (I use the Forager yogurt brand here)
• juice of 1/2 of a lemon
• 2 Tbsp of fresh chopped dill
• dash of salt and pepper
• 1/4 tsp of minced garlic
• 1/4 cup of chopped english cucumber

Instructions:

1. In a large pot, heat the coconut oil on medium-high. Sauté the onion in the oil until it becomes soft. Then, add the garlic, tomatoes, and carrots. Keep stirring the vegetables around in the pot the cook.
2. After 4-5 minutes, add the curry, turmeric, cumin, chili flakes, paprika, and black pepper. Stir to fully incorporate all of the spices into the vegetables.
3. Next add the lentils, coconut milk, and soy sauce. Bring to a boil. Once boiled, put the lid on the pot, turn down the heat to low, and simmer for 35 minutes. Make sure to stir the pot every 7-8 minutes.
4. After 35 minutes, add the spinach and continue to cook for a few minutes until the spinach is fully wilted.
5. Now make the yogurt sauce. Combine all of the ingredients together in a small bowl. Set aside in the fridge until ready to serve.
6. Serve each bowl with a scoop of lentil dahl, a scoop of rice, and top everything with a dollop of the yogurt sauce.

Benefits of this recipe:

-Lentils can help lower cholesterol, are high in protein, good for digestive health, and beneficial for heart health.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Spinach aids in detoxifying the body and supporting liver function. It is a great source of fiber, boosts immunity, preserves skin health, and defends against heart disease.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Thai Vegetable & Tofu Curry

A classic curry is one of my all time favorite meals- it is flavorful, filling, and nutritious. This Thai cuisine-inspired curry is packed with tasty vegetables, tofu, and aromatic spices.  Enjoy!

Makes 4-5 servings

Ingredients:

• 1 14 oz block of firm tofu
• 2 Tbsp of olive oil, divided
• salt and pepper
• 1 yellow onion, chopped
• 1 zucchini, chopped
• 1 russet potato, peeled + cubed
• 1/2 of a red bell pepper, chopped
• 2 cups of chopped broccoli
• 1.5 Tbsp of yellow curry paste (if you are sensitive to spicy, only use 1 Tbsp)
• 1/2 tsp of turmeric
• 2 cans of coconut milk
• 1 Tbsp of soy sauce
• 1 Tbsp of honey
• Juice of 1/2 a lime
• 1/4 cup of chopped fresh cilantro
• Optional toppings: chopped cashews and fresh cilantro

Instructions:

1. In a large wok, fry the tofu in 1 Tbsp of olive oil. Add some salt and pepper for flavor. Once it is cooked and golden, remove the tofu from the wok and set aside in a separate container.
2. In the same wok, sauté the onion in 1 Tbsp of olive oil. After 3-4 minutes, add the zucchini, potatoes, red pepper, and broccoli. Cook for about 7 minutes until the vegetables are tender.
3. Add the curry paste until it is evenly distributed into the veggies. Then add the coconut milk, cilantro, turmeric, soy sauce, lime juice, and honey.
4. Bring to a boil. Once boiled, cover and simmer for 10 minutes.
5. Add the tofu to the wok. Simmer for an additional 10 minutes.
6. Serve this curry on top of some basmati rice and top it with freshly chopped cilantro and chopped cashews.

Benefits of this recipe:

-Tofu contains a very small amount of fat, but a large amount of protein. Tofu lowers cholesterol levels, is beneficial for kidney health, and has an excellent source of iron. It also helps in strengthening bones and improves metabolic rate.

-Broccoli aids in digestion, prevents chronic diseases, protects liver health, boosts brain health, reduces allergies, contains anti-aging properties, and improves metabolism.

-Bell pepper can help reduce the risk of cancer and heart disease, supports healthy eyes, improves immunity, helps maintain good mental health, and keeps your skin glowing and healthy.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.organicfacts.net

 

Tomato-Cabbage Soup with Chickpeas

This tomato-cabbage soup is simple and light, but still so satisfying. Serve this soup with a side of toasted bread and some white wine. Enjoy!

Ingredients:

• 1 white or yellow onion, chopped
• 1 Tbsp of olive oil
• 1/4 tsp of minced garlic
• 1 zucchini, chopped
• 1/2 of a head of cabbage, chopped
• 2 14.5 oz cans of diced tomatoes (with the juices included)
• 1/4 cup of chopped fresh parsley
• 5 cups of vegetable broth
• 2 cans of chickpeas, drained
• 1 Tbsp of lemon juice
• Desired amount of salt and pepper

Instructions:

1. In a large pot, sauté the onions in the olive oil. Once they start to soften, add the garlic and zucchini. Continue to sauté the vegetables for 2-3 more minutes.
2. Now add the cabbage, tomatoes, parsley, and vegetable broth. Bring the pot to a boil. Cover and simmer for 10-12 minutes to let the cabbage wilt.
3. Finally, add the chickpeas, lemon juice, and salt & pepper. Cover again and simmer for an additional 25 minutes.
4. Serve in soup bowls and top with some more fresh parsley as garnish.

A few of the many benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Cabbage boosts the immune system, fights inflammation and arthritis, reduces osteoporosis risk, and promotes a healthy gut.

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

The information on the benefits of the ingredients was researched from http://www.draxe.com

6 Delicious Vegan Side Dishes for Thanksgiving

Can you believe it? Thanksgiving is just a few days away! I am looking forward to making a delicious turkey-less feast for my family. Our annual vegan thanksgiving meal consists of seasonal vegetables, pumpkin flavored goodies, and traditional dishes with a plant-based twist. I have put together a list of my favorite recipes that would make great side dishes for your family’s thanksgiving meal. Enjoy!

Carmelized Beet & Sweet Potato Farro with Roasted Chickpeas

 

 

Classic Vegan Mashed Potatoes

 

 

Pumpkin Hummus

 

 

Honeycrisp Apple Salad with Candied Walnuts & Dates

 

 

Lemony Walnut-Pesto Brussel Sprouts

 

 

Wild Rice Stuffed Butternut Squash

Creamy Sweet Potato Soup

It is finally soup season in my kitchen! This sweet potato soup is savory and creamy with a hint of warm, aromatic spices. It is surprisingly filling but tastes lovely with a side of fresh toasted bread. Enjoy!

Preparation + Cook time=  65 minutes

Makes 4-5 servings

Ingredients:

• 1.5 lbs of sweet potatoes (peeled and chopped)
• 3 medium sized carrots (peeled and chopped)
• 2 Tbsp olive oil
• 1 yellow onion (peeled and chopped)
• 1″ piece of ginger (shredded)
• 1 stalk of celery (chopped)
• 1 gala apple (peeled and chopped)
• 1/2 tsp of garlic
• 1 bay leaf
• 1/2 tsp dried coriander
• salt and pepper
• juice of 1/2 of a lemon
• 1/2 tsp dried turmeric
• 1 tsp nutmeg
• 1 can of coconut milk
• 2 cups of low sodium vegetable broth
• roasted pumpkin seeds (optional)

Instructions:

1. Heat the 2 Tbsp of olive oil in a large pot. Sauté the onions until they are soft and slightly browned. Now add the garlic, ginger, carrots, sweet potatoes, apple, and celery. Cook for about 10 minutes whilst continually stirring the vegetables around.
2. Add about 1/4 tsp of salt, 1/4 tsp of pepper, 1/2 tsp of turmeric, 1 tsp of nutmeg, 1/2 tsp of coriander, and one bay leaf to the pot.
3. Add the coconut milk and vegetable broth. Bring to a boil.
4. Once the liquid is at a boil, turn it down to a simmer and cover the pot. Cook for about 25 minutes until the vegetables are tender.
5. Remove the bay leaf from the pot.
6. Transfer the soup into a large food processor or blender. You may have to do this in separate batches depending on how large your blender is. Blend the soup until smooth and creamy.
7. Put the soup back into the large pot. Add the lemon juice and stir. Add more salt and pepper if needed. Top your soup with roasted pumpkin seeds and serve with some fresh bread if desired.

Benefits of this recipe:

-Sweet potatoes are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Ginger reduces inflammation, improves digestion, and reduces nausea.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Greek Veggie Protein Salad

This Greek Veggie Protein salad was created when I was trying to cook a quick and healthy meal filled with protein and some delicious vegetables…..and it turned out delectable! This makes a wonderful lunch or a light dinner. Enjoy!

Preparation + Cook Time: 45 minutes

Makes about 5-7 servings

Ingredients:

• 1/2 C Lentils
• 1/2 C Quinoa
• 5 Tbsp Olive Oil (divided)
• 4 C Riced Cauliflower
• Salt and Pepper to taste
• 1 Can Chickpeas, Drained
• 1/4 C Tahini
• Juice of 1 Lemon
• 2 C + 2 Tbsp Water (divided)
• 1 Tbsp Apple Cider Vinegar
• 1/2 tsp Minced Garlic
• 1/3 C Red Onion. chopped
• 1 C Sliced Radish
• 1 C English Cucumber, chopped
• 3 C Shredded Carrot
• 1/4 C Chopped Greek Pepperoncinis
• 1 C Roughly Chopped Parsley

Instructions:

1. In 2 separate pots, cook the 1/2 C of lentils in 1 C of water and the 1/2 C of quinoa also in 1 C of water. They cannot be cooked together as they have different cooking times. When cooked, drain and set aside to cool.
2. In a wok, saute the 4 C of riced cauliflower in 1 Tbsp of Olive Oil. Season with salt and pepper to taste. Saute for 8 minutes until cooked through. Set aside to cool.
3. In a large bowl, combine the cooled lentils, quinoa, and riced cauliflower. Add the chickpeas.
4. Add the red onion, radish, cucumber, carrot, pepperoncinis, and parsley to the bowl and stir.
5. Make the dressing: In a small container combine 1/4 C tahini, juice of 1 lemon, 2 Tbsp water, 4 T olive oil, 1 Tbsp apple cider vinegar, salt and pepper to taste, and 1/2 tsp minced garlic. Whisk together. Pour the dressing over the salad and combine until it is thoroughly mixed through.
6. Serve in bowls.

Vegetable Stir-Fry Rice Bowls

Vegetable Stir Fry Rice Bowls are the perfect healthy meal to make when you are craving Chinese food! This recipe is fast and easy to make. Enjoy!

Makes about 4 servings

Preparation + Cook Time= 45 Minutes

Stir-Fry Ingredients:

• 1 Cup of Short Grain Brown Rice
• 4 Cups of Broccoli, chopped
• 2 Cups of Carrots, cut into matchsticks
• 2 Cups of Baby Boy Choy, chopped
• 1 Cup of Red Bell Pepper, chopped
• 1 14 oz Can of Baby Corn, drained
• 3 Green onions, chopped
• 1 t of Ginger, minced
• 2 T of Coconut Oil
• 1 Can of Chickpeas, drained
• 1/4 C Cilantro, chopped
• 1 Avocado (sliced) for Garnish
• 1 T of Sesame Seeds for Garnish

Sauce Ingredients:

• 4 T of Tamari or Soy Sauce
• 4 T of Honey or Organic Maple Syrup
• Dash of Black Pepper
• 3 T of Orange Juice
• 1/4 t of Minced Garlic
• 1 T of Corn Starch

Instructions:

1. In a medium size pot, emerge the brown rice in 2 Cups of Water. Bring to a boil. Once boiled, simmer for about 20 minutes until the rice is fully cooked. Set aside.
2. Chop all of the veggies and set them aside to prepare for stir-frying.
3. Combine all of the ingredients for the sauce into a small bowl. Whisk until thoroughly mixed and set aside.
4. Heat the wok with 2 T Coconut Oil. Add the broccoli, carrots, baby boy choy, red bell pepper, baby corn, green onions, and ginger into the wok. Stir fry for about 5-6 minutes. The veggies should be getting soft.  
5. Add the chickpeas followed by the sauce to the wok.
6. Simmer covered for 10 mins. The veggies should be wilted and very tender. Remove the lid and stir in the rice. Next stir in the cilantro.
7. Add more black pepper to taste.
8. Serve the stir fry into bowls. Top with avocado and sesame seeds.

Benefits of this recipe:

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Broccoli aids in digestion, prevents chronic diseases, protects liver health, boosts brain health, reduces allergies, contains anti-aging properties, and improves metabolism.

-Brown rice helps control diabetes, is rich in antioxidants, prevents obesity, prevents Alzheimer’s disease, improves digestive health, controls cholesterol levels, relieves insomnia, and contains anti-depressant properties.

-Ginger relieves nausea, treats cold and flu symptoms, aids in digestion, removes excess gas, reduces arthritis pain, detoxifies the body, prevents menstrual cramps, and prevents infection in the body.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.organicfacts.net

 

 

Curry Spiced Quinoa with Roasted Cauliflower

I love anything with a curry flavor…and this dish definitely has that! This is a satisfying dish packed with the rich flavors of curried quinoa, garam masala-spiced cauliflower, and fresh vegetables and herbs. A bowl of this dish makes a great lunch or a delicious dinner side dish. Enjoy!

Preparation + Cook Time: 75 minutes

Makes about 5-6 servings

Ingredients:

• 1/2 C Green Lentils (uncooked)
• 1 Head of Cauliflower
• 3 T Olive Oil (divided)
• 2 t Garam Masala
• Dash of Salt and Pepper
• 1/2 Yellow Onion, diced
• 1/4 t Minced Garlic
• 1 Red Bell Pepper, chopped
• 1 t Coriander Powder
• 2 t Curry Powder
• 1 C Uncooked Quinoa
• 1 C Canned Coconut Milk
• 1 C Water
• 1/2 C Fresh Cilantro, chopped
• Juice of 1/2 a Lime
• 1/4 C Chopped Cashews

Instructions:

1. Preheat oven to 400 degrees F.
2. Chop the cauliflower into small, bite-sized peices. Line a baking sheet with aluminum foil. Transfer the chopped cauliflower onto the baking sheet. Drizzle with 2 T olive oil, 2 t garam masala, and a dash of salt and pepper. Stir evenly so everything is combined. Bake for 30 minutes.
3. In a medium sized pot, combine the lentils with 1.5 C of water. Bring to a boil. Once boiled, turn to a simmer for 25 minutes until cooked. Set aside.
4. In another medium sized pot, combine 1 C of uncooked quinoa with 1 C canned coconut milk and 1 C of water. Bring to a boil. Simmer for 15-20 minutes until cooked.
5. Heat a skillet on medium. Saute the diced onion in 1 T Olive Oil. Add the garlic and chopped red pepper and cook until browned.
6. Stir in the 1 t coriander powder, 2 t curry powder, and salt and pepper to taste.
7. Now, add the roasted cauliflower, quinoa, and lentils into the skillet. Stir to combine. Add the 1/2 C fresh chopped cilantro, juice of 1/2 a lime, and the 1/4 C chopped cashews. Stir everything and heat for 5 minutes to cook all of the flavors together. Serve up!

Benefits of this recipe:

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.

-Lentils can help lower cholesterol, are high in protein, good for digestive health, and beneficial for heart health.

-Cauliflower helps lower cancer risk, fights inflammation, decreases risk of heart disease, provides high levels of vitamins and minerals, improves digestion and detoxification, helps balance hormones, and preserves eye health.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Carmelized Beet & Sweet Potato Farro with Roasted Chickpeas

Mmmm beets and sweet potatoes- two of my favorite vegetables! This carmelized beet and sweet potato salad is hearty and warm with nutty and sweet undertones. This dish is packed with wonderful nutrients that will keep you more than satisfied. Enjoy!

Preparation + Cook Time: 90 minutes

Makes about 7-8 servings

Ingredients:

• 2 lbs Sweet Potatoes
• 1 Shallot
• 2 T Coconut Oil
• 2 T Maple Syrup
• 2 t Cinnamon  (Divided)
• 1/2 t Nutmeg  (Divided)
• 2 lbs Beets
• 1 C Uncooked Farro
• 1/2 C Raw Almonds
• 2 T Olive Oil (Divided)
• 3 C Chopped Kale
• 1/4 t Garlic
• 1/2 t Paprika
• Salt and Pepper
• 2 15 oz Cans of Chickpeas
• Juice from 1/2 a Lemon
• 1 T Fresh Rosemary, chopped
• 1 t Dried Thyme
• 1/2 C Pomegranate Seeds

Instructions:

1. Preheat the oven to 375 Degrees Fahrenheit.
2. Chop the sweet potatoes into small cubes. Dice the shallot.
3. In a microwave safe container, melt the coconut oil for 30 seconds. Remove from microwave and add maple syrup. Whisk until thoroughly combined.
4. Add the sweet potatoes and shallots to a large bowl. Pour half of the oil/maple syrup mix and toss. Add 1 t cinnamon, 1/4 t nutmeg, and a dash of salt and pepper to the bowl. Stir until all the sweet potatoes and shallot are evenly covered. Transfer to an aluminum foil-lined baking sheet.
5. Peel and chop the beets into small pieces.
6. Add the beets to the same bowl. Pour the remaining coconut oil/maple syrup mixture on top of the beets. Top the beets with 1 t cinnamon, 1/4 t nutmeg, and a dash of salt and pepper. Toss until everything is evenly coated. Transfer the beets to a separate aluminum foil-lined baking sheet. 
7. Prepare the roasted chickpeas. Drain them from the can and put them on an aluminum foil-lined baking sheet. Drizzle with 1 T olive oil, 1/2 t paprika, 1/4 t garlic, and a dash of salt and pepper.
8. Now place all 3 baking pans into the oven. Remove the chickpeas from the oven after 35 minutes. The beets and sweet potatoes need to cook for 40 minutes.
9. While the veggies are baking, cook the farro. Put 1 C of farro into a medium pot. Cover with 3 C of water. Bring to a boil. Turn to a simmer and cook for 30 minutes. Set aside once cooked.
10. Prepare the toasted almonds. Chop 1/2 C of almonds into small pieces.  Put them in a skillet with a dash of salt and pepper and 1 T of olive oil. Keep stirring to make sure they don’t burn.Toast for 5 mins until golden brown. Set aside.
11. Once everything is done cooking, it is time to combine the ingredients into a salad. In a large bowl, add the chopped kale. Squeeze the juice from the 1/2 lemon onto the kale. Massage to evenly coat the kale. Add the sweet potatoes, beets, farro, toasted almonds, rosemary, thyme, and pomegranate seeds. Stir to mix evenly. Add more salt and pepper if needed.
12. Top each plate with roasted chickpeas. Serve warm.

Benefits of this recipe:

-Sweet potatoes are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

-Beets are high in antioxidants, contain anti-inflammatory properties, supports brain health, supports digestion, can improve athletic performance, and keeps blood pressure in check.

-Kale is among the most nutrient dense foods on the planet! It is loaded with antioxidants and vitamin C, can help lower cholesterol, and protects eye health. There are also numerous cancer-fighting substances in kale.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

 

 

Mexicana Nourish Bowl

This is a tasty and savory bowl to make for dinner that everyone will love. The flavors are inspired by Tex-Mex style food, and are made with clean and healthy ingredients. Enjoy!

Preparation + Cook Time: 80 minutes

There are 4 main parts to this bowl that you will have to prepare: Spanish Quinoa, Lime Roasted Corn, Black Bean Fajitas, and Homemade Guacamole.

For the Spanish Quinoa:

Ingredients:

• 1 C Uncooked Quinoa
• 1 14.5 oz Can of Chopped Tomatoes
• 1 1/2 C Vegetable broth
• 1 T Olive Oil
• 1/2 of 1 Yellow or White Onion
• 2 Cloves of Garlic, Chopped
• 1 t Cumin
• Dash of Salt +Pepper

Instructions:

1. Heat the olive oil on medium heat in a large pot. Sauté the onions and garlic. Cook until golden brown.
2. Add all of the rest of the ingredients to the pot. Turn the pot up to a boil. Once it’s boiling, let the ingredients simmer. Cook for about 20 minutes until the quinoa is fully cooked. There should be no leftover liquid in the pot.
3. Season with more salt + pepper if needed. Set quinoa aside.

For the Lime Roasted Corn:

Ingredients:

• 4 Corn on the Cob
• 1 T Olive Oil
• Juice from 1/2 of a Lime
• Dash of Chili Powder
• Dash of Salt + Pepper

Instructions:

1. Preheat the oven to 400 Degrees Fahrenheit.
2. Remove the corn from the husks.
3. In a small bowl, combine the olive oil, lime juice, chili powder, and salt + pepper. Whisk with a fork to evenly mix all ingredients.
4. Place each corn on the cob on an individual piece of aluminum foil. Brush the corn with the lime-olive oil mixture. Wrap each corn on the cob in its piece of foil, and place into the oven rack. Cook for 40 minutes.
5. Remove from the oven and let it cool off for several minutes. Before your bowls are ready to serve, cut the corn off of the cobs with a serrated knife.

For the Black Bean Fajitas:

Ingredients:

• 1 Red Bell Pepper
• 1 T Olive Oil
• 2 14.5 Cans of Black Beans
• 1/2 C Mild Salsa or Pico de Gallo

Instructions:

1. Heat the olive oil on medium heat in a wok. Add the red bell pepper and sauté until cooked.
2. Drain and rinse the 2 cans of beans. Add to the wok.
3. Add the salsa to the wok as well. Stir all the ingredients together. Simmer for 10 minutes. Set aside.

For the Homemade Guacamole:

Ingredients:

• 2 Avocados
• 1/4 C Chopped Red Onion
• 1 Medium Tomato, Chopped
• 2 Cloves of Garlic, Chopped
• 1/3 C Chopped Cilantro
• Juice of 1/2 a Lime
• Dash of Chili Powder
• Dash of Salt + Pepper

Instructions:

1. In a bowl, mash the avocados until there are no large chunks.
2. Add all of the rest of the ingredients to the bowl. Stir until combined. Set aside.

Extra Toppings:

• 1 Lime, cut into slices
• 2 Green Onions, chopped
• 1/2 a Head of Iceberg Lettuce, chopped

Preparing your bowl:

I like to serve these Mexicana Nourish Bowls in pasta bowls, but you can also serve on a plate if you prefer. Give each bowl a large scoop of each item: Spanish Quinoa, Lime Roasted Corn, Black Bean Fajitas, and Homemade Guacamole. Add some chopped iceberg lettuce, green onions, and a lime for some extra flavor.

Benefits of this recipe:

-Black Beans are high in protein and fiber. They are filled with many valuable vitamins and minerals such as iron, magnesium, potassium, vitamin B1 thiamine, etc. These vitamins and minerals improve cardiovascular health, protects against cancer, maintains digestive health, provides long lasting energy, and keeps blood sugar stable.

-Avocado protects heart health, aids in better digestive health, protects from diabetes, balances hormones naturally, and boosts your mood. It is also great for keeping your hair, skin, and eyes healthy.

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, reduces diabetes risk, and contains disease-fighting antioxidants.

The information on the benefits of the ingredients was researched from http://www.draxe.com