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Mexican Fiesta Bowl

A bowl filled with a mouthful of Mexican ingredients to create a fiesta of flavours in every bite. 



Salad Base

  • Romaine lettuce, washed and chopped into bitesize pieces
  • Red cabbage, sliced, equal amount to romaine
  • Cilantro, picked

Lime Avocado Vinaigrette

  • 75g avocado
  • 180g neutral oil
  • 15g cilantro with stems
  • 60g lime juice
  • 1 lime, zested
  • 4g salt
  • 30g olive oil

Pickled Red Onion

  • 100g white vinegar
  • 100g water
  • 50g white sugar
  • 10g salt
  • 1 bay leaf
  • 1 red onion, sliced

Cotija Black Bean Drizzle

  • 1 can black beans, drained and rinsed
  • 100g cotija cheese
  • 63g cream cheese
  • 3g cholula hot sauce
  • 2g agave
  • 8g lime juice
  • 2g lime zest
  • 5g salt
  • 25g rehydrated sundried tomatoes


Salad Base 

  1. Combine romaine, red cabbage, and cilantro in a large bowl.

Lime Avocado Vinaigrette

  1. Blend avocado, cilantro, lime juice, zest, and salt until smooth. Emulsify with oils.

Pickled Red Onion

  1. Bring vinegar, water, sugar, salt, and bay leaf to a boil.
  2. Pour hot liquid over the onions.
  3. Let it sit for an hour at room temperature or refrigerate for one day.
  4. Strain onions and squeeze out excess liquid.     

Cotija Black Bean Drizzle

  1. Soak sundried tomatoes in water for 30 minutes, then squeeze dry.
  2. Boil black beans and drain.
  3. Combine all ingredients in a food processor. Blend until smooth.


  1. Mix salad base with red quinoa, corn, cherry tomatoes, bell peppers, jicama, pickled red onion, and pepper jack cheese.
  2. Season with lime avocado vinaigrette.
  3. Place salad mix in a bowl.
  4. Generously drizzle with black bean drizzle.
  5. Garnish with crispy jalapeños, tortilla strips, and Tajin spice. Enjoy!

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