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!