Lilian Dikmans is a blogger and model based in Melbourne, Australia. Her aim is to inspire people who are searching for practical ways to improve their health and wellbeing. Here is her vegan, gluten free and dairy free recipe of ‘mexican rainbow bowl’.
- 1 medium sweet potato
- 2 carrots
- 2 zucchini
- 1/8 red cabbage
- 2 handfuls cherry tomatoes
- 2 x serves of protein (I use shredded chicken) *
- 1/2 large avocado
- 1 lime
- Extra virgin olive oil
- Sea salt
- Black pepper
Preheat your oven to 180°C and line a baking tray with baking paper.
Wash the sweet potato (to remove any dirt) then, leaving the skin on, thinly slice it into circular slices. The thinner you slice it, the crispier the chips will be. Place the slices on the lined tray, drizzle over some olive oil and season with salt and pepper. Toss the potato slices in the oil and seasoning to evenly coat, then spread the slices out onto the tray in one layer. Bake in the oven until the edges start to go crispy.
While the potato is baking, shred or grate the carrot and zucchini, finely slice the red cabbage and cut the cherry tomatoes into halves. Arrange the vegetables into two serving bowls with your serves of protein in the middle. Top each bowl with 1/4 avocado and the sweet potato chips.
To serve, drizzle the bowls with a good amount of olive oil, a pinch of salt and black pepper and a squeeze of lime. (Take a pic while it looks pretty, then mix everything together to eat)!
* To make shredded chicken, I just place chicken breasts in a baking dish, drizzle over a generous amount of olive oil, sea salt and pepper, then cover the dish in foil and bake in a 180°C oven until cooked through. Then you can shred it up and keep in the fridge until ready to use (cooked chicken should keep for 3-4 days in the fridge). You could use another leftover meat instead or a serve of lentils or beans if you’re vegetarian or vegan.
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