Vegan New Zealand Summer Harvest Bowl with Tangy Kiwifruit-Lime Dressing

Allergens

None

Ingredients

• 1 cup cooked quinoa
• 2 cups mixed roasted vegetables (carrots, zucchini, bell peppers)
• 1 can (15 oz) black beans, drained and rinsed
• 1 large avocado, sliced
• 4 cups mixed baby greens
• 2 kiwifruits, peeled and sliced
• 1 lime, zested and juiced
• 3 tbsp extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa, roasted vegetables, black beans, and mixed baby greens. In a separate small bowl, whisk together the kiwifruit slices, lime zest, lime juice, olive oil, salt, and pepper to taste. Pour the dressing over the salad and toss gently to combine. Arrange the avocado slices on top of the mixed salad.

Chef’s Insight

The kiwifruit adds a unique, tangy twist to this dish while highlighting New Zealand's best produce.

Notes

Use fresh ingredients for optimal taste and nutritional value.