Spicy “rice” and bean salad

Enjoy a zesty blend of flavors in this spicy "rice" and bean salad. Packed with protein and vibrant spices, it's a nutritious delight for your taste buds.

Ingredients:

• 1/2 cup green lentils, rinsed
• 1/2 head cauliflower
• 1 (15-ounce) can cannellini, pinto, or black beans, drained and rinsed
• 1/4 cup chopped red onion
• half a medium jalapeño, seeded and chopped
• 1/2 cup cilantro leaves
• Salt and freshly ground pepper
• 110g sharp cheddar, cut into itty bitty cubes
• 1 lime, plus more as needed
• 3 tablespoons olive oil, plus more as needed
• 1 avocado (optional)

Instructions:

1. Heat 1 1/2 cups of water with the lentils until boiling, cover the pot, and let it simmer until the lentils become soft, which usually takes around 15 to 20 minutes. Afterward, drain the lentils thoroughly and allow them to cool down.
2. While the lentils are cooking, separate the cauliflower into small florets. Put them in a food processor and pulse until the cauliflower is finely chopped and resembles the texture of rice (if you prefer, you can also use pre-riced cauliflower, approximately 3 cups worth). Transfer the processed cauliflower into a large mixing bowl and add the beans.
3. Next, prepare the seasoning paste: Finely chop and crush the red onion, jalapeño, 1/4 cup of cilantro, and 1/2 teaspoon of salt on a cutting board. Blend them together into a smooth paste using the side of a chef's knife.
4. Once the lentils have cooled, add them to the mixing bowl along with the cheese and the prepared paste. Squeeze fresh lime juice over the mixture, drizzle with oil, and gently combine all the ingredients. Taste and adjust the seasoning with more lime juice, oil, salt, and pepper as necessary. Finally, add the remaining 1/4 cup of cilantro, dice the avocado and add it in, give one final mix, and then it's ready to be served!

Summary:

• Calories: 1986 kcal
• Fat: 112 g
• Protein: 87 g
• Carbs: 178 g
• Potassium: 4062 mg
• Magnesium: 341 mg