Mexican inspired bowl

Serves 2

Yogurt Dressing:

• 250 ml soy yogurt 1 bunch of parsley/coriander (finely chopped)

• Zest and juice from 1 lemon (adjust to taste)

• Freshly ground pepper

• Optional: a pinch of Himalayan salt

• 400 g cooked black beans (seasoned with cumin)

• 1-2 handfuls of spinach (coarsely chopped)

• 2 avocados (diced)

• 1 pickled red onion (sliced and boiled for 10-15 minutes in apple cider vinegar and a little date caramel)

• 1 cucumber (remove seeds/water and dice)

• 1 can of corn

• 1-2 bell peppers (diced)

• 1 handful of cherry tomatoes/san marzano (quartered)

• Tortilla chips (Preferably high-quality, e.g., from änglamark)

Mix the black beans with corn and season with cumin. Top your burrito bowl with vegetables and tortilla chips, and season with yogurt dressing.