- ¼ cauliflower
- ¼ red onion
- ¼ can of cooked chickpeas
- lettuce
- 2 tbsp cooked quinoa
- 1 tbsp. olive oil
For the dip:
- ½ avocado
- 1 tbsp. soy yogurt
- fresh cilantro
- ½ lime
- Salt and seasonings to taste
Instructions
- Preheat the oven to 180°C (up and down heat).
- Meanwhile, wash the cauliflower and cut it into small sprouts. Drain the chickpeas and wash them with cold water. Peel the onion and cut it into large cubes. Mix the cauliflower, chickpeas, onion, olive oil and Vegetable Seasoning in a bowl. Put all the ingredients on a baking sheet covered with paper and bake for about 30 minutes.
- For the dip, cut the avocado in half, remove the stone and separate the pulp from the skin. Put the avocado pulp, cilantro and the juice of one lime in a tall container and blend with a hand blender. Mix the avocado cream with the yogurt and season it with salt.
- Wash the lettuce and drain it well.
- Place all the ingredients in four bowls and pour the dip and Avocado Topping on top.
-
