Vegan Coco-Jalapeno Bowl | Healthy Vegan Recipes | Gently Vegan
Vegan Coco-jalapeno bowl

Coco-Jalapeno Bowl

Delicious vegan coco-jalapeno bowl.

Salad
1 small bunch (about 8 stalks) asparagus
1 cup sweet baby frozen peas
2 cups pre cooked quinoa
1/2 cup shredded coconut
2 baby cucumbers sliced finely and cut into quarters
1 small bunch (about 8 stalks) asparagus
1 cup sweet baby frozen peas
1 cup roughly chopped rocket loosely packed
1/2 cup Pomegranate seeds to decorate.

Dressing
1/2 avocado
1 whole Jalapeno
1/2 cup lemon juice
1/2 cup cocoyo yoghurt
1/4 teaspoon garlic salt

 

TOOLS:

Nutribullet or Blender

METHOD:

  1. Mix quinoa and coconut in a salad bowl.
  2. Finely chop rocket and add to mix.
  3. Lightly steam asparagus and peas till they are just cooked and crunchy.
  4. Remove steamer from heat.
  5. Place asparagus and peas into a bowl of iced water to blanch.
  6. Once cold, drain in a sieve, pat off excess water with a paper towel.
  7. Cut baby cucumbers into quarters and finely slice so you have tiny triangle shaped cucumber pieces.
  8. Add cucumber, peas and asparagus to quinoa and coconut mix.
  9. Divide into serving size bowls, 4 for lunch, 2 for a main meal like dinner.
    Make dressing….
  10. Cut Jalapeño in half, remove seeds (gloves recommended)
  11. Place lemon juice, coconut yoghurt, Jalapeño, avocado and garlic salt in blender or NutriBullet .
  12. Blend to a smooth dressing.
  13. Add to salad and decorate with pomegranate seeds.

The dressing keeps in the fridge if you only want a little, I tend to under dress my salads while I have friends who love them swimming in dressing, so amounts are personal taste.

Recipe by Catherine Carr 

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