Rejuvenating Indian Vegetarian Lunch Bowl

Allergens

N/A (excluding potential cashew allergy)

Ingredients

• 1 cup cooked quinoa
• 1/2 cup mixed vegetables (bell peppers, zucchini, carrots)
• 1/4 cup black beans, rinsed and drained
• 1/4 cup fresh mango, diced
• 1/2 avocado, sliced
• 2 tbsp roasted cashews
• 1 tbsp fresh cilantro leaves
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa with the mixed vegetables, black beans, and diced mango.
2. Add the lemon juice, salt, and pepper, and toss until all ingredients are well coated.
3. Top the salad with avocado slices, roasted cashews, and fresh cilantro leaves.

Chef’s Insight

This dish is not only delicious but also packed with vitamins, minerals, and plant-based proteins to keep you energized throughout the day.

Notes

Adjust seasonings to taste; feel free to add more lemon juice or salt if needed.