A wholesome and colorful power bowl featuring seasoned shredded chicken, a robust black bean salsa, a fresh jicama and lettuce slaw, all topped with a creamy avocado dressing.

Servings: 4 servings
Prep Time: 25 minutes
Cook Time: 0 minutes

Ingredients

• 1 Ripe Avocado
• 125 millilitres Sour Cream
• 3 tablespoons Fresh Lime Juice
• 1 (peeled) Garlic Clove
• 1 teaspoon Maldon Salt
• Pinch Black Pepper
• 1 x 425 grams can (drained and rinsed) Canned Black Beans
• 2 (deseeded and roughly chopped) Tomatoes
• 1 teaspoon Maldon Salt (for salsa)
• 75 grams (roughly chopped) Pickled Red Jalapeno Peppers
• 1 tablespoon Fresh Lime Juice (for salsa)
• Small handful (roughly chopped) Fresh Coriander (for salsa)
• 300 grams Shredded Cooked Chicken or Turkey
• approx. 500 grams (peeled and julienned into thin strips or matchsticks) Jicama
• 125 grams (shredded) Cos Lettuce
• 2 (finely shredded) Spring Onions
• 1 handful (finely chopped) Fresh Coriander (for slaw)

Instructions

1. Prepare the creamy avocado dressing: In a blender or food processor, combine the ripe avocado, sour cream, 3 tablespoons fresh lime juice, peeled garlic clove, 1 teaspoon Maldon salt, and a pinch of black pepper. Blend until smooth and creamy. Set aside.
2. Make the black bean salsa: In a medium bowl, combine the drained and rinsed black beans, deseeded and roughly chopped tomatoes, 1 teaspoon Maldon salt, roughly chopped pickled red jalapeno peppers, 1 tablespoon fresh lime juice, and chopped fresh coriander. Mix well and set aside to allow flavors to meld.
3. Prepare the jicama slaw: In a separate large bowl, combine the julienned jicama, shredded cos lettuce, finely shredded spring onions, and finely chopped fresh coriander. Toss gently.
4. Assemble the power bowls: Divide the shredded cooked chicken among 4 serving bowls. Next, add a portion of the black bean salsa to each bowl. Then, add a generous mound of the jicama slaw.
5. Finish and serve: Drizzle a generous amount of the creamy avocado dressing over each bowl. Serve immediately.