Fire Bird from WHOLE: Bowl Food for Balance by Melissa Delport

Ingredients

• 1 teaspoon finely chopped fresh coriander
• juice of ½ lime
• 2 tablespoons full-fat plain yoghurt
• sriracha sauce (optional)
• salt
• pepper
• 2 limes, quartered
• 2 handfuls fresh coriander leaves
• 2 tomatoes, roughly chopped
• 1 teaspoon ground cumin
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 2 chicken breast fillets, sliced 1 cm thick (optional)
• 1 onion, roughly chopped
• 1 cup uncooked wild rice
• ½ cup shredded red cabbage
• 1 avocado, sliced
• 2 generous handfuls baby spinach
• 200 grams red kidney beans, cooked
• 1 teaspoon smoked paprika
• 2 tablespoons coconut oil
• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander