Mexi Bowl

INGREDIENTS:

Cauliflower Rice

1 medium cauliflower

A good handful of chopped coriander

Chopped cumin seeds (optional)

Tomato Salsa

1 onion, diced 1 tomato, diced

Himalayan salt and cracked pepper to taste

Coconut oil

Bowl

2 1⁄2 cups salsa

1 grated carrot

400gm black beans (can substitute or a lean mince)

Cumin

Salt and pepper

3 cups shredded Cos lettuce

400gm whole kernel non GMO corn

1 cup guacamole (See guacamole recipe)

METHOD:

For Cauliflower rice

Cut the hard stalks from the cauliflower and pulse the rest in a food processor to make the grains as small as rice. Add in herbs.

You can serve raw. Or to cook, add a little oil into a pan with a pinch of salt.

Cover and cook for 5-8 minutes until it is as tender as you like.

For Bowl

Heat the beans in a pot on the stove add cumin and salt and pepper.

Prepare the vegetables, salsa and guacamole.

Put all the ingredients in bowls and allow everyone to make their own mexi bowl starting with rice and beans and then salads on top.