Packed with greens, fresh veggies, and roasted potatoes, my Cantina Greens Bowl with Turmeric Paprika Vinaigrette is full of flavor! (vegan, gluten free, soy free, nut free)
Last month the boys and I made our annual trip to Whistler. It’s quickly become Irving’s favorite destination—mainly because he gets to go downhill mountain biking! And the little boys and I go for the tacos. Yep, the tacos. La Cantina Urban Taco Bar is our family fave spot, and we go virtually every day, every trip. David said “hey mom, it’s like we just Taco, Hike, Sleep, Repeat!” Basically, yes. This summer La Cantina had a new item on their menu—the Cantina Greens Bowl! It’s basically a giant salad, starting with a base of greens, and then loaded up with refried beans, veggies, roasted potatoes, and crispy tortilla ribbons! The best part—it’s topped with a yummy turmeric paprika vinaigrette that is just so, so good! I’ve done my best to recreate the flavors I remember from a few weeks ago—it’s close! Of course, Irving says that we should run back up, “just to check!” Next summer, next summer.
^^^ At the top of Blackcomb Mountain!
Whistler
The boys adore Whistler! Jonny can’t stop talking about the gondola—Whistler boasts a 2.7 mile PEAK 2 PEAK gondola that has the longest unsupported span in the world. Every time we visit we go across the gondola, strung high up between Whistler and Blackcomb mountains. From there we hike along the trails and take in the amazing beauty. Absolutely breathtaking. Each year we get a bit further along the trail before Jonny can’t possibly hike another step. We have big goals for next summer to make it all the way to Blackcomb Lake for a picnic lunch!
^^^ My wild guy enjoying his allergy free meal at Mongolie Grill
Lots of Vegan Options in Whistler
David is a foodie, through and through. I wonder who he gets it from? His favorite spot, of course, is David’s Tea. He loves to go in and sample all of the flavors. They have a huge selection to choose from! He also loves Lucia Gelato, Mongolie Grill (check them out for amazing vegan and allergy accommodations!), and of course, our favorite spot—La Cantina (we’ve been there so many times that the staff remembered us from last summer!). Their street style tacos are the perfect bite size treat—you can pile up your plate with as many as you’d like. They’ve got 3 different vegan tacos on their menu, plus burritos, margaritas, and the Cantina Greens Salad Bowl!
^^^ It’s fun to go somewhere that has your name written everywhere!
Cantina Greens Bowl with Turmeric Paprika Vinaigrette
You can mix and match your toppings for your Cantina Greens Bowl any way you like. I serve mine topped with my Frijoles de Cabo, fresh tomatoes and avocado, and roasted potatoes. My favorite part is the tortilla “straws!” Simply roll up a tortilla, slice it as finely as you can, and then toss them in a skillet over medium heat until crispy! So good! Don’t forget to tie it all together with the Turmeric Paprika Vinaigrette! Sweet and smokey, and packed with citrus flavor, it makes the rest of the bowl make sense together!
Look How Easy it is to make a Cantina Greens Bowl at home!
I hope you have a chance to try this yummy bowl meal—it’s the perfect transition from summer to fall with fresh veggies, and warm and cozy foods too! And if you make it up to Whistler, be sure to stop in to La Cantina!!! You’ll love it!
Cantina Greens Bowl
Ingredients
For the vinaigrette:
- 2 Tablespoons agave
- 2 Tablespoons olive oil
- juice of 2 limes about 1/4 - 1/3 cup
- 3 Tablespoons apple cider vinegar
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1 clove garlic
- 1 small pinch of fresh cilantro about 2 tablespoons
For the Bowl:
- lettuce
- roasted yukon potatoes I toss mine in avocado oil, salt, paprika, cumin, and garlic powder before roasting at 400° for 40 minutes
- 1 batch Frijoles de Cabo
- tomatoes
- avocado
- tortillas gluten free if necessary (sliced thinly and tossed in a skillet over medium heat)
Instructions
For the Vinaigrette:
- Place all ingredients in blender and blend until smooth.
For the Bowl:
- Start with a bed of lettuce.
- Top with toppings of your choice and drizzle with dressing.
- Enjoy!
Ah, this recipe is making me hungry! Those crispy tortillas are calling my name!
Right? They’re the best part! I did the photos for this one at the beginning of the day and worked my way through the plate of tortillas the whole rest of the day! So good!
This looks delicious! I love how Whistler has lots of vegan options. PS – your boys are so cute. 🙂
Thank you! Yes, Whistler has a ton of vegan choices. Really nice! All of the coffee shops have good non dairy milk choices too! And the little grocery store in the village has some vegan goodies I don’t even find here in Seattle very often, so I’m impressed!!!
I LOVE the mountains! If I could convince my hubby to move, we would be heading off to a mountain range somewhere. Whistler sounds magnificent! And this bowl sounds pretty fab too!
The mountains are so gorgeous! You guys need to move here to Seattle so you can be near mountains, and also big city football!!!
Oh my gosh, this looks like a perfect weekday lunch! I need to make your Frijoles this weekend, so I can eat this salad for work lunches next week!
Yes! I make them every week—they are my favorite of my own recipes 🙂 And they are great to reheat throughout the week!