One thing I missed while living on the Island was Atlas Cafe’s Vegan Plate. For a salad, it packs a punch! Fresh citrus greens, Salsa, Spanish Rice, Black beans and Avocado. So, when I moved to Vancouver I decided to create something similar to satisfy my taste buds.
Check it out!
Pico De Gallo:
Check out my recipe here
For the dressing, add all the dressing ingredients in a sealable container and shake well until all ingredients are well blended. Set aside in fridge until ready to use. * give a good shake just before serving.
Make Pico de gallo and set in fridge. Link here for directions
In a medium saucepan, add rice, chicken broth, Tex Mex seasoning, cumin, chilli power, and salt/pepper. Heat the rice until it just comes to a boil. Stir well and turn stove down to low for 15 minutes (do not lift lid). Set aside for another 5-10 minutes until rice is cooked. Add a 1/4 cup of crush tomato sauce and a couple dashes of hot sauce. Mix well and set aside.
Open can of black beans and rinse under cold water. Add to small pot on low heat. Heat beans and season with salt and pepper to taste.
Rinse lettuce and add peas. Add a tablespoon at a time of the dressing and mix until well incorporated.
Add the tossed salad, rice, salsa and black beans on the plate separated. Top with sliced avocado, goat cheese and desired amount of tortilla chips.
Mix up and enjoy!