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Mexican Raw Vegan Bowls with Guacamole Dressing

Mexican Raw Vegan Bowls with Guacamole Dressing Served in Cabbage Leaves: Easy and healthy snack full of Mexican flavors, nutrients and veggie goodness.

Mexican Raw Vegan Bowls with Guacamole Dressing Served in Cabbage Leaves: Easy and healthy mess-free snack full of Mexican flavors, nutrients and veggie goodness.These refreshing raw vegan bowls full of Mexican flavors are mess-free, super tasty and full of nutrients. I mean, you don’t even need actual bowls to serve them – just use red cabbage leaves instead!

Mexican Raw Vegan Bowls with Guacamole Dressing Served in Cabbage Leaves: Easy and healthy mess-free snack full of Mexican flavors, nutrients and veggie goodness.

If you follow my blog for a while, you know that we have renovations in our kitchen. I’m excited to announce that we expect it to be ready by the end of this week! I have SO many new ideas and I’m looking forward to implement them as soon as I can! It’s been a month since we started the renovations, so I had to make simple dishes with my small portable double burner. I was fine with that but I really would like to be able to bake again 🙂 But in fact, you win some, you lose some. I must say that there are very delicious and easy dishes that I discovered thanks to this situations, like for example green pesto pasta, beetroot risotto and spaghetti and vegan meatballs, alongside with raw vegan no-bake gluten-free brownies I made for our wedding anniversary this week (check the pictures on my Facebook page).

Mexican Raw Vegan Bowls with Guacamole Dressing Served in Cabbage Leaves: Easy and healthy mess-free snack full of Mexican flavors, nutrients and veggie goodness.

I also made these Mexican raw vegan bowls with guacamole in cabbage leaves mainly because they are mess-free and loaded with veggies. They also are very tasty, tart thanks to the purple cabbage, sweet from corn, carrots and bell peppers, bound together with creamy guacomole with hot jalapeno and lime juice. It takes less than 20 minutes to make them and they make for a nutritious vegan meal or a nice starter salad for your Cinco de Mayo celebration party or Mother’s day brunch.

By the way, I put together a list of Mother’s Day gifts for chefy moms in my Amazon Influencer Store, from a KitchenAid stand mixer to a grain mill bundle, a vintage kettle and lots of cookbooks. Make sure your mom gets the best!

How to Make Mexican Raw Vegan Bowls with Guacamole Dressing

To make them, boil the beluga lentils first. They take about 15 minutes. If you want, you can totally substitute black beans for them. To make the bowls, start by pulling off the outer cabbage leaves. You might want to take a smaller purple cabbage head, so that your boats will be about a medium taco size. Pull as many leaves, as you want boats. When you are done pulling the leaves, shred the rest of the cabbage, transfer to a medium-sized bowl and knead it for about 1 minute with a bit of salt. Grind a carrot, chop a red bell pepper and shave about half of the corn off the cob. Add the veggies to the shredded cabbage.

Mexican Raw Vegan Bowls with Guacamole Dressing Served in Cabbage Leaves: Easy and healthy mess-free snack full of Mexican flavors, nutrients and veggie goodness.

Then make an easy guacamole dressing: pulse 1/2 avocado, juice of 1/2 lime (or more if you want a more liquid consistency), 1 clove garlic, some extra virgin olive oil and 1/2 jalapeno pepper in a food processor. Add salt, black pepper to taste. Once the lentils are done, drain them and combine them with the veggie mixture. Stuff the purple cabbage leaves with it, put some sliced avocado on top and pour the guacamole dressing. Garnish with slice jalapeno and some more lentils. Serve with lime wedges. Check the full recipe below and enjoy these easy and delicious Mexican vegan bowls!

Mexican Raw Vegan Bowls with Guacamole Dressing Served in Cabbage Leaves: Easy and healthy mess-free snack full of Mexican flavors, nutrients and veggie goodness.

Mexican Raw Vegan Bowls with Guacomole Dressing
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5 from 4 votes

Mexican Raw Vegan Bowls with Guacamole

Mexican Raw Vegan Bowls with Guacamole Dressing Served in Cabbage Leaves: Easy and healthy snack full of Mexican flavors, nutrients and veggie goodness.
Course Appetizer, lunch
Cuisine Mexican
Keyword Mexican vegan bowls, raw vegan bowls, vegan lunch
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 349kcal

Ingredients

For the bowls:

  • 100 grams or 1/2 cup beluga lentils
  • 1 small purple cabbage
  • 1/2 teaspoon salt
  • 1 medium-sized carrot
  • 1 medium-sized red bell pepper
  • 1/2 corn cob
  • 1/2 avocado
  • 1/2 jalapeno pepper chopped (to garnish)
  • 4 lime wedges to serve

For the guacamole dressing:

  • 1/2 avocado
  • juice of 1/2 lime
  • 1 clove garlic
  • 1/2 shallot
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 jalapeno pepper
  • salt and freshly ground black pepper

Instructions

  • Boil the beluga lentils according to the instructions on the package (usually for 15 minutes). Pull 8 outer cabbage leaves off the cabbage head. Shred the rest of the cabbage, transfer 2 cups to a medium-sized bowl keeping the rest for other dishes. Knead it for about 1 minute with salt. Grind a carrot, chop a red bell pepper and shave about half of the corn off the cob. Add the veggies to the shredded cabbage.
  • Make an easy guacamole dressing: pulse 1/2 avocado, lime juice, garlic, shallot, some extra virgin olive oil and 1/2 jalapeno pepper in a food processor. Add some salt and freshly ground black pepper to taste.
  • Once the lentils are done, drain them and combine with the veggie mixture. Stuff the purple cabbage leaves with it, put some sliced avocado on top and pour the guacamole dressing. Garnish with sliced jalapeno and some more lentils. Serve with lime wedges. Enjoy!

Nutrition

Calories: 349kcal | Carbohydrates: 40g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 366mg | Potassium: 924mg | Fiber: 14g | Sugar: 11g | Vitamin A: 5950IU | Vitamin C: 175.1mg | Calcium: 126mg | Iron: 4.2mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

Mexican Raw Vegan Bowls with Guacamole Dressing Served in Cabbage Leaves: Easy and healthy mess-free snack full of Mexican flavors, nutrients and veggie goodness. What is your favorite raw vegan bowl? Leave a comment below!

Mexican Raw Vegan Bowls with Guacamole Dressing Served in Cabbage Leaves: Easy and healthy mess-free snack full of Mexican flavors, nutrients and veggie goodness.

Best,

Elena

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Recipe Rating




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Cindy

Wednesday 20th of January 2021

This was simply delicious! We will have this again.

Elena Szeliga

Wednesday 20th of January 2021

So glad you enjoyed the recipe, Cindy!

Heather Young

Saturday 4th of March 2017

How would you prepare the lentils so that they are raw?

Jess

Tuesday 18th of April 2017

You can soak and sprout them. First, soak them for 6-8 hours / overnight. Then, move them to a strainer and rinse them. Place the strainer with the lentils in a bowl so they have space to drain. Rinse them every 6 hours or so until they sprout little tails. You can either eat them like this or dehydrate them for a crunchy snack. Sprouting is also really good for you! I know this comment was months ago, but hope this helps for anyone else wondering!

Elena Szeliga

Saturday 4th of March 2017

Lentils are not raw - please see the instructions above.

sarah

Friday 22nd of July 2016

It turned out great! We will be making it. It was a dish the whole family loves.

Elena Szeliga

Friday 22nd of July 2016

I'm glad your family enjoyed it, Sarah!

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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