top of page

PLANT-BASED MADE EASY-ISSUE 9 by Chef Daniella Malfitano Recipes!

Cucumber Avocado Rolls

Serves: 2

Time: 10 minutes

1 large cucumber

For the Avocado Filling:

1 large avocado, peeled and pitted

1 cup spinach, chiffonade

1 tablespoon fresh lemon juice, plus more to taste

¼ teaspoon salt, plus more to taste

¼ teaspoon ground cumin, plus more to taste

Pinch of cayenne pepper, plus more to taste

⅛ teaspoon smoked paprika, to garnish

To prepare the cucumber, use a mandoline or a wide vegetable peeler and slice the cucumber lengthwise into long slices on one side of the cucumber (until you get to the seeds), and long slices on the other side (until the seeds). Discard the tiny green outer layers. In a bowl, mash the avocado, and stir in the chopped spinach, lemon juice, salt, cumin, and cayenne together. To assemble, spread ¼ of the mixture with a spoon onto each cucumber strip, and gently roll up until you have a finished round roll. It may be easier to secure each roll with a toothpick. Place the rolls end down onto a plate, and sprinkle with smoked paprika. Enjoy these immediately!

Spicy Black Bean Bowls

Serves: 4

Time: 30 minutes

For the Rice:

3 cups cooked brown rice

½ cup cilantro, chopped

2 tablespoons lime juice, freshly squeezed

½ teaspoon salt

For the Spicy Black Beans:

1 tablespoon avocado oil

1 small onion, diced

1 can black beans, drained and rinsed

1 ½ cup frozen corn

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon chipotle powder

½ teaspoon salt

½ teaspoon black pepper

For Serving:

Avocado, diced

Tomatoes, diced

Scallions, diced

Romaine lettuce, chopped

Mild salsa

Cilantro, chopped

Lime wedges

Cook rice according to the package. Add the rice, cilantro, lime juice, and salt to a bowl. Mix together well and then set aside. Next, prepare the spicy black beans and corn. Heat a large pan on medium heat. Add oil and diced onion. Cook, stirring occasionally, for 3-5 minutes or until onion is translucent and fragrant. Add black beans, corn, and spices to the pan. Cook for 8-10 minutes, stirring occasionally. To build your bowls, add a scoop of the spicy black beans over a portion of the rice, the garnish with diced avocados, diced tomatoes, diced scallions, chopped romaine lettuce, salsa, cilantro and lime wedges to each bowl and enjoy right away!


Instagram @chefdmalfi



bottom of page