Cantina Greens Bowl with Turmeric Paprika Vinaigrette

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!

Print Recipe

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)

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Vegan Bowl

Cuisine: Mexican

Author: Sarah De la Cruz

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!

Don’t forget to pin this recipe!