Mexican Raw Vegan Bowls with Guacamole Dressing

Boil the beluga lentils according to the instructions on the package (usually 15 minutes). Pull 8 outer cabbage leaves off the cabbage head.

Shred the rest of the cabbage and 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 by pulsing 1/2 avocado, lime juice, garlic, shallot, 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!