Bolivia Bowl


  • 2 cups cooked Quinoa, warmed
  • 2 cups canned hominy rinsed and warmed
  • 1 head broccoli cut into florets
  • 1 avocado
  • 8 oz grilled tempeh, tofu or chicken
  • 1 cup shredded green cabbage
  • 1/2 cup shredded red cabbage
  • 1/2 bunch of cilantro roughly chopped
  • 1/2 tomato diced
  • 1 clove garlic minced
  • 1 lime, juiced
  • 2 Tb canola oil
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1 tsp honey
  • Salt and pepper to taste


  1. Begin by preheating the oven to 450 degrees F. Place the broccoli florets on a baking sheet with 1-2Tbsp olive oil and a sprinkle of salt. Roast until tender.
  2. Meanwhile, assemble the slaw. In a bowl combine cabbages, tomato, and cilantro. In a small bowl whisk together garlic, lime juice, oil, honey, cumin, cayenne and appx 1 tsp salt and 1/2 tsp pepper. Toss the cabbage with dressing and let sit 10 minutes.
  3. To assemble the bowls: In 8 bowls place 1/2 cup quinoa, 1/2 cup hominy, 1/2 cup roasted broccoli, 1/4th of the avocado diced, 1/3 cup of the slaw and 1/4 cup of the protein of your choice.

Yields four 2-cup servings

Serve with Creamy Chipotle Dressing or Cilantro Lime Dressing

nutrition facts