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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.
YIELDS
3
TO
4
Ingredients
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
Directions
Salad Base
- Combine romaine, red cabbage, and cilantro in a large bowl.
Lime Avocado Vinaigrette
- Blend avocado, cilantro, lime juice, zest, and salt until smooth. Emulsify with oils.
Pickled Red Onion
- Bring vinegar, water, sugar, salt, and bay leaf to a boil.
- Pour hot liquid over the onions.
- Let it sit for an hour at room temperature or refrigerate for one day.
- Strain onions and squeeze out excess liquid.
Cotija Black Bean Drizzle
- Soak sundried tomatoes in water for 30 minutes, then squeeze dry.
- Boil black beans and drain.
- Combine all ingredients in a food processor. Blend until smooth.
Assembly
- Mix salad base with red quinoa, corn, cherry tomatoes, bell peppers, jicama, pickled red onion, and pepper jack cheese.
- Season with lime avocado vinaigrette.
- Place salad mix in a bowl.
- Generously drizzle with black bean drizzle.
- Garnish with crispy jalapeños, tortilla strips, and Tajin spice. Enjoy!
