Servings: 4

prep time: 10 minutes

cook time: 40 minutes

meal prep?

yes

You’ll need:

• for the ceviche:

  • 1 can hearts of palm, thinly quartered

  • 1 small sweet onion, finely diced

  • 5 baby bell peppers, seeded and diced

  • 1 small habanero pepper, seeded and diced, optional

  • 1/2 cup fresh cilantro, chopped

  • 3 limes, zested and juiced

  • 1 tsp salt

• for the bowl:

  • 1 can black beans

  • 1 cup rice

  • 1 tbsp extra virgin olive oil

  • 1 avocado, sliced

  • 1/4 purple cabbage, roughly chopped or bagged slaw mix

Make the rice and beans:

rinse the rice and add it to a saucepan with 2 cups water. Bring to a boil over medium heat and then cover and reduce heat to low.

When the water is fully absorbed by the rice, remove from heat and stir in olive oil, zest and juice of 1 lime, and 1/4 cup cilantro.

Heat up the black beans in a separate small saucepan with the liquid from the can.

make the ceviche:

Combine hearts of palm, chopped onion, peppers, 1/4 cup cilantro, zest and juice of 2 limes, and salt to a bowl. Stir well to combine and then set aside to marinate.

Build your bowl:

Start with a base of rice and a generous serving of cabbage. add beans and ceviche then top with avocado.