Mexican Raw Vegan Bowls with Guacamole
User Reviews
5
Mexican Raw Vegan Bowls with Guacamole
Description
The Mexican Raw Vegan Bowls assemble a mix of lentils, shredded purple cabbage, grated carrot, chopped red bell pepper, and corn kernels, seasoned lightly to enhance the natural flavors. The cabbage leaves serve as edible wraps to hold the filling, adding a fresh crunch and vibrant color. The guacamole dressing is pulsed from avocado, lime juice, garlic, shallot, olive oil, and jalapeno, creating a smooth, zestful sauce that adds creaminess and spice.
This dish offers a range of textures—from the tender lentils to crisp vegetables and creamy avocado—making it satisfying and nutritious. The lime wedges added at serving provide an extra fresh citrus note according to taste. It works as a light main course or a colorful side in a larger meal.
Ingredients
For the bowls:
- 100 grams beluga lentils or 1/2 cup
- 1 cabbage small, purple
- 1/2 teaspoon salt
- 1 carrot medium-sized
- 1 red bell pepper medium-sized
- 1/2 corn cob
- 1/2 avocado
- 1/2 jalapeno pepper chopped (to garnish)
- 4 lime to serve, wedges
For the guacamole dressing:
- 1/2 avocado
- lime juice of 1/2 lime
- 1 clove garlic
- 1/2 shallot
- 3-4 tablespoons extra virgin olive oil
- 1/2 jalapeno pepper
- salt freshly ground
- black pepper freshly ground
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 366mg | 15% |
| Potassium | 924mg | 20% |
| Fiber | 14g | 56% |
| Sugar | 11g | 22% |
| Vitamin A | 5950IU | 119% |
| Vitamin C | 175.1mg | 195% |
| Calcium | 126mg | 13% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
