Ingredients

• For the Bowl
  • Quinoa or Black rice – 4 oz. (1/2 cup) *Paleo – use roasted sweet potatoes*
  • Black or Kidney beans (veg) – 3 oz. or Organic Chicken – 3 oz.
  • Bell pepper – 1/4 of a whole, sliced
  • Carrot – ¼ cup, shredded
  • Spinach or Kale – 1 cup
  • Avocado – 1/2, sliced
  • Almonds (raw) – 10, crushed
  • Sea salt – Dash (to taste)
• For Sauce
  • Honey – 1 tsp.
  • Mustard – 1 tsp.
  • Olive oil – 1 Tbsp.
  • Lemon juice – juice from one wedge
  • Cumin, pepper, oregano – 1/2 tsp. each

Method

• Rinse and cook quinoa or rice. (Can be prepped ahead for faster meals)
• Cook beans or chicken. (Can be prepped ahead for faster meals)
• Prepare veggies: slice bell pepper, shred carrots, and rinse greens. Slice avocado.
• Make the sauce: Add olive oil, honey, lemon juice and mustard to a bowl and whisk until combined. Mix in spices.
• Arrange the ingredients all of the ingredients in a bowl by layering or sectioning.
• Drizzle with sauce.
• Top with almonds and sea salt.

Enjoy!