As the temperatures begin to drop I find that I am craving filling, hearty meals. Something that 'sticks to the bones' but is also healthy - just because I want something hearty doesn't mean that I want it to taste heavy and drag me down. In fact I often feel more satisfied and energized when the flavors are fresh on the palate and light in the mouth!

The perfect answer is the Vegan Quinoa Lime Burrito Bowl, filled with sweet potatoes, black beans, peppers, onions, tomatoes, avocado and lime! This dish is actually reminiscent of my raw days as I chose not to heat the majority of the ingredients, in fact only the Quinoa and Sweet Potatoes were cooked while the rest of the ingredients where loaded on and devoured cold with a delicious Lime based dressing.

Many of you are probably on a mission right now, to get into shape, to lose weight or to eat healthier and this dish is the perfect compliment. Its quick and easy and is loaded with vegetables as well as protein; Quinoa is a complete protein and therefore provides a perfect balance to any diet plan. I am not big on protein as I think we consume too much of it in western diets, hence the alkaline lifestyle.

This dish is also vegan but of course you could add a little greek yogurt, cheese or cashew cream for a little indulgence. I probably would have added goat cheese but I was making it for my mom and she hates it with a passion. Let me know what you think!

Vegan Quinoa Lime Burrito Bowl

Serves 2

1 cup Quinoa

2 Cups Water

1 tbs Chili Powder

1/2 tsp Cayenne Pepper

1 tsp Paprika

1 medium Sweet Potato, Cubed

1 cup canned organic Black Beans (if using sprouted black beans please cook them!)

I clove Garlic, minced

1/2 small Onion, Diced

1 Pepper, Diced

1 Cup Cherry Tomatoes, halved

1 cup mixture of Cabbage and Kale, Chopped

1/2 Avocado

2 Limes

1/4 cup Olive Oil

1/2 cup Fresh Cilantro (3 tbs dried)

1/2 tsp Pink Himalayan Sea Salt

Place quinoa and 2 cups of water in a saucepan, cover and bring to a boil. Cook for 15 minutes or until the water has been absorbed. Fluff with a fork and stir in chili powder, cayenne, paprika and the juice from 1/2 a lime. Set aside.

Meanwhile preheat the oven to 400 degrees. Peel and cube the sweet potato, toss with a little olive oil and sea salt and roast until browned and easily pierced with a knife, about 20 minutes.

Mince the garlic and add to the beans along with the juice from half a lime. You can heat them if you prefer but it is not necessary, just add the lime after you heat them.

Mix together the remaining lime juice, cilantro, 1/4 cup olive oil, and the salt.

Assembly: Divide your ingredients in half, add the quinoa to a plate of bowl, top with beans, sweet potatoes, peppers, onion, tomato, and cabbage/kale mixture. Garnish with Avocado slices and dressing. Toss to combine and enjoy! Healthy eating everyone!