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Burrito Bowl with Avocado Coriander Dressing

26/12/2013

3 Comments

 
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I adore Mexican food, unfortunately Perth has been a bit slow on the uptake, and with the grains, meat and cheese, sometimes it isn't the healthiest of options. I decided to come up with my own vegan version of a burrito bowl, a tradition dish of rice with meat topping and guacamole.

Sometimes I use walnuts for the raw version, but this time I wanted to make a cooked version. For the meat I used tempeh, a form of soybeans, however unlike soy, it goes through a fermentation process which changes the properties of the soybean. It has a much firmer texture than tofu and the often is used as a substitution for meat. It can be eaten as it is, or steamed, fried and baked, The consistency can be varied from slices, to crumbed to packed together . Versatile indeed!



Tempeh has a very high fiber and protein content and is an excellent choice for vegans seeking a plant based protein. It's much easier to digest than soy and legumes. The fermentation process makes it softer and the mold used rhizopus produces enzymes which increase the absorption of crucial minerals such as iron, zinc and calcium. The mold also contains natural antibiotics and Indonesians often use it as a medicine for dysentery. In recent studies tempeh has been shown to lower cholesterol and is an excellent choice for people with diabetes as it helps prevent high blood sugars.

Cauliflower is a cruciferous vegetable that packs a wallop of health benefits as well as being a great substitution for heavier veggies such as potato and also rice. This nutrition packed flowering vegetable is a great source of Vitamin C, and manganese, both of which are powerful antioxidants. It also contains carotenoids, reducing the risks of cardiovascular diseases and cancer. It contains detoxifying properties, helping to support the liver's abilities to neutralize toxins, and is a great digestive support, being rich in dietary fiber while helping to lower cholesterol levels.

You can use salsa as part of this dish or serve it with guacamole. I went with a lime and coriander creme dressing which offset the tempeh flavour without overriding the cauliflower. Extremely easy to make, full of good fats and proteins, it's a win win combination of simple ingredients!


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Burrito Bowl with
Avocado Coriander Dressing



Cauliflower Rice
1/2 head of cauliflower
1/2 tsp ginger
1/2 tsp garlic
1/4 tsp celtic sea salt
pepper to taste
1/4 cup fresh coriander (cilantro)


Tempeh Taco Meat
200g tempeh
1 shallot
1 tsp of tamari
1/4 tsp coriander seed powder
1/4 tsp cumin
pinch of cayenne pepper
2 tsp coconut oil


Avocado Coriander Dressing
1 avocado
1/2 cup chopped coriander
2 TBS lime juice
3 TBS water
1/4 tsp onion powder
pinch of cayenne pepper
pinch of celtic sea salt


Tempeh 'Meat'

1. Dice up the shallot and tempeh into small pieces

2. Heat the coconut oil in a large skillet and add spices

3. Add in the shallot and tempeh and on a med-low heat sautée for 10-15mins

4. Set aside to cool

Cauliflower Rice
5. Cut the florets from the core and put into food processor with all the spices except for the coriander

6. Pulse until rice like consistency (if you're using a blender turn the setting on low)

7. Dry fry in the skillet for 5-10 mins on a med-low heat depending how dry you want the 'rice'


8. Add coriander at the end

Avocado Coriander Dressing
9.
Blend all ingredients together, you can add more water if you want a liquid dressing


10. Serve up the 'rice', top with taco 'meat' and dressing. Add a bit of salsa to get a healthy hearty Mexican dish!


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3 Comments
Alice
11/1/2014 11:01:58 pm

Hi there,

What substitutes can you recommend for corainder seed powder and onion powder?

Thanks

Reply
Binny
11/1/2014 11:28:59 pm

for onion powder you could always finely chop up 1/4 of an shallot or small onion. For coriander seeds chop of coriander (cilantro) and sautee it in the pan with the tempeh.

Reply
Alice
11/1/2014 11:34:44 pm

Thank you for the prompt replies and advice!

Reply



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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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