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Cantina Greens Bowl with Turmeric Paprika Vinaigrette

7 September, 2017 By Sarah 12 Comments

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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)

overhead view of Cantina Greens Bowl with Turmeric Paprika Vinaigrette with text

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.

boy on top of Blackcomb Mountain

^^^ At the top of Blackcomb Mountain!

close up view of Cantina Greens Bowl with Turmeric Paprika Vinaigrette

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!

boy eating dinner at Mongolie Grill Whistler

^^^ 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!

boy drinking David's Tea at Alta Lake in Whistler

^^^ It’s fun to go somewhere that has your name written everywhere!

horizontal shot of Cantina Greens Bowl with Turmeric Paprika Vinaigrette

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!

Turmeric Paprika Vinaigrette with Cantina Greens Bowl in background

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!

Sarah De la Cruz
Cantina Greens Bowl

Packed with greens, fresh veggies, and roasted potatoes, my Cantina Greens Bowl with Turmeric Paprika Vinaigrette is packed with flavor! (vegan, gluten free, soy free, nut free)

5 minPrep Time

5 minCook Time

10 minTotal Time

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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:
  1. Place all ingredients in blender and blend until smooth.
  2. For the Bowl:
  3. Start with a bed of lettuce.
  4. Top with toppings of your choice and drizzle with dressing.
  5. Enjoy!
Cuisine: Mexican | Recipe Type: Vegan Bowl
7.6.9.1
115
https://www.frieddandelions.com/cantina-greens-bowl-turmeric-paprika-vinaigrette/
Fried Dandelions

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overhead view of Cantina Greens Bowl with Turmeric Paprika Vinaigrette with text

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Filed Under: Entree, Recipe

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Reader Interactions

Comments

  1. Sarah says

    12 September, 2017 at 2:26 pm

    Ah, this recipe is making me hungry! Those crispy tortillas are calling my name!
    Reply
    • Sarah says

      14 September, 2017 at 2:27 pm

      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!
      Reply
  2. Mary Ellen | VNutrition says

    12 September, 2017 at 10:21 am

    This looks delicious! I love how Whistler has lots of vegan options. PS - your boys are so cute. :)
    Reply
    • Sarah says

      14 September, 2017 at 2:28 pm

      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!!!
      Reply
  3. Jennifer Sebestyen says

    11 September, 2017 at 12:46 pm

    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!
    Reply
    • Sarah says

      14 September, 2017 at 2:29 pm

      The mountains are so gorgeous! You guys need to move here to Seattle so you can be near mountains, and also big city football!!!
      Reply
  4. Becky Striepe says

    8 September, 2017 at 8:57 am

    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!
    Reply
    • Sarah says

      8 September, 2017 at 4:19 pm

      Yes! I make them every week—they are my favorite of my own recipes :) And they are great to reheat throughout the week!
      Reply

Trackbacks

  1. Chickpea Salad with Lemon and Shallots + a Trip to Brooklyn - Fried Dandelions says:
    24 October, 2018 at 4:00 pm
    […] Cantina Greens Bowl with Turmeric Paprika Vinaigrette […]
    Reply
  2. Vegan Taco Tuesday and Other South of the Border Inspired Recipes - Fried Dandelions says:
    3 May, 2018 at 10:26 pm
    […] at our dinner table—whether it is inspired by Irving’s Dominican roots, or from a meal we’ve enjoyed in a restaurant, rice and beans, avocados, cilantro, and tomatoes are on our plates in one form or another almost […]
    Reply
  3. Oil Free Vegan Refried Black Beans — Frijoles de Cabo - Fried Dandelions says:
    12 April, 2018 at 11:25 pm
    […] keep it simple with these beans, rice, tortillas and avocados.  Other nights we go all out with my Cantina Greens Bowl!  Just a week ago I used them as the filling for my enchiladas!  They’re even great as a […]
    Reply
  4. 11 Awesome and Healthy Buddha Bowls - The Professional Mom Project says:
    5 March, 2018 at 4:35 am
    […] Cantina Greens Bowl […]
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