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1. Prepare the Cabbage Base:
- In a large bowl, combine the shredded cabbage and cooked quinoa (or rice/cauliflower rice if using). Toss to mix well.
2. Prepare the Dressing:
- In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, honey (or maple syrup), ground cumin, chili powder, salt, and pepper until well combined.
3. Assemble the Bowl:
- Divide the cabbage base among four bowls.
- Top each bowl with equal portions of black beans, corn, red bell pepper, avocado slices, cherry tomatoes, red onion, and cilantro.
- Add sliced jalapeño and crumbled cheese if desired.
4. Dress and Serve:
- Drizzle the prepared dressing evenly over each bowl.
- Serve with lime wedges on the side for an extra burst of citrus flavor.
- Mix everything together before eating to ensure the flavors are well distributed.
Tips and Variations
- Protein Options: Add grilled chicken, shrimp, tofu, or tempeh for additional protein.
- Grains: Substitute the quinoa or brown rice with farro, barley, or another grain of your choice.
- Beans: Use pinto beans, kidney beans, or chickpeas instead of black beans.
- Spice Level: Adjust the amount of chili powder and add hot sauce or a pinch of cayenne pepper for more heat.
- Crunch: Add crushed tortilla chips, pumpkin seeds, or sunflower seeds for extra texture.
Enjoy your Mexican cabbage bowl as a healthy, flavorful, and satisfying meal that’s perfect for any occasion!
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