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