6 Servings | 30 min Prep Time | 30 min Cook Time | 60 min Total Time | Gluten Free

Ingredients

Canned ingredients

• 1.5 cup canned sweet corn

Ingredients to be cooked

• 112 cup black beans

• 112 cups chopped sweet potato

• 1 cup chopped ripe plantain

• 8 beef chipolatas (you can supplement chipolatas with chicken or paneer strips)

Raw ingredients

• Bag of your preferred leafy greens

• 2 medium tomatoes, sliced

• 1 white onion, sliced

• 1 medium cucumber, thinly chopped

• 2 medium ripe avocados, thinly sliced

• 1 carrot, thinly sliced

Dressing (if you are using fresh herbs, quadruple the measurements of herbs) 

• 12 tsp dried parsley

• 12 tsp dried oregano

• 12 tsp dried sage

• 12 tsp n dried basil

• 1 tsp paprika powder

• 14 tsp red chili powder

• 12 cup extra virgin olive oil

• 12 cup apple cider vinegar

• 1 tsp jaggery or 2 tsp honey

• 14 tsp crushed fresh garlic

• 12 tsp salt

Method

Chipotle Bowl 

• Boil overnight pre-soaked black beans. Once ready, drain them,  adding a dash of salt, garlic powder and olive oil to incorporate the garlic

• Spread chopped sweet potatoes, chopped plantain and chipolatas on a baking sheet, spray some olive oil, sprinkle salt and garlic powder. Bake in a preheated oven at 1800C 3500F for 20min until golden. 

• Chop chipolatas when cooked.

Dressing 

• Mix all ingredients in a glass mason jar, cover and give it a good shake

Serving

• Spread leafy greens, onions, and carrots in a large dish

• Add all other ingredients one by one, arranging them in parallel rows or any pattern of your choice for a colorful finish

• Spread dressing generously on all the ingredients