Cauliflower Black Bean Bowl with Kale Guacamole
This quick and easy dish is a perfect dinner after a long day. The kale guacamole makes a great snack with raw veggies.
1 small head cauliflower, cleaned and cut into large florets
2 tablespoons olive oil
3 scallions, thinly sliced
1 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1 recipe easy black beans
3 tablespoons chopped cilantro
for the guacamole:
2 ripe avocados
2 tablespoons minced white onion
3 tablespoons cilantro, roughly chopped
1 handful blanched kale
1. Pulse cauliflower in a food processor until it is the size of couscous. Reserve 2 cups and save the rest for another use.
2. For the guacamole, mix together the avocado, white onion, chopped cilantro, lime juice and salt to taste. Finely chop the kale and mix in.
3. Heat a sauté pan over medium high heat. Add olive oil and sauté 2 cups pulsed cauliflower for one minute. Add scallions, garlic and cumin. Season with a large pinch of salt, and sauté one more minute.
4. Remove cauliflower to two bowls, add black beans, top with guacamole and fresh cilantro and serve with lime quarters on the side.
Once you have all the ingredients, this drink is quick to make and deeply beneficial. Mucuna pruriens elevate mood, creativity, libido, and sleep patterns, while soothing the nervous system; Ashwagandha aids the thyroid, alleviates depression, improves sleep, and contributes to virility; and shilajit resin enhances the immune system.
This is our winter version of the classic Italian summertime appetizer. Make the tomato mixture the day before, and the toasted bread a few hours in advance. Just be sure to let the tomatoes come to room temperature before the party.