Warm Fiesta Salad Bowl

Ingredients

• 1 batch Lime Vinaigrette (link in Chef’s Notes)
• ½ cup dry organic rice (rinsed; black, brown, red, or wild)
• 1 cup organic red bell pepper (seeded and diced)
• 1 cup purple cabbage (shredded)
• 1 cup organic corn (frozen or BPA-free canned, drained)
• 1 ½ cups lima beans (cooked)
• 2 cups organic kale (stems removed, leaves only, chopped)
• 1 ½ tsps chili powder
• ¼ cup nutritional yeast
• ? cup green onion (sliced)
• ? cup cilantro (chopped)
• salt (optional, to taste)
• ground black pepper (optional, to taste)
• ¼ cup raw pumpkin seeds (or pepitas)
• 1 avocado (seed removed, cut into cubes)
• 4 lime wedges
• sriracha (optional, or other hot sauce of choice, to taste)

Directions

1. Make the Lime Vinaigrette and set aside.
2. Make the rice: Heat the rice and 1 ½ cups of water in a medium saucepan until boiling. Lower the heat to simmer, and cook, covered, for 25 minutes.
3. Meanwhile prepare the salad bowl: Add the pepper, cabbage, corn, beans, and kale to a large mixing bowl (end with the kale so it’s on top).
4. Once the rice is finished cooking, drain, and transfer the rice to the large mixing bowl on top of the kale (the hot rice will wilt the kale).
5. Stir to combine.
6. Add the chili powder, nutritional yeast, green onion, and cilantro to the mixing bowl. Stir to combine.
7. Taste for salt and pepper or more nutritional yeast.
8. Top with pumpkin seeds and avocado.
9. Divide between two bowls and serve with lime wedges.
10. Add sriracha or other hot sauce of choice, if desired.

Chef's Notes

Substitutions
Replace purple cabbage with green cabbage.

In place of kale, use spinach, arugula, chopped romaine lettuce, or your favorite green of choice.

Mix in white beans in place of lima beans, or your favorite bean of choice.

Substitute cilantro with basil, parsley, or dill.

Use sunflower seeds or hemp seeds in place of pumpkin seeds.

Prep Ahead
Prepare the Lime Vinaigrette ahead of time. Store leftovers in the refrigerator in an airtight container or mason jar for 7–10 days.

Storage
Store in an airtight container in the refrigerator for up to 3 days.