Like a deconstructed tropical dream, this Cuban Salad Bowl recipe brings together all the delicious flavors of a Caribbean meal in the beautiful style of a Buddha bowl. Each ingredient is perfectly grouped, allowing you to mix and match every bite for a unique taste experience. Make it fresh for dinner tonight!
What I love about Buddha Bowls is the creativity and customization they allow. This Cuban Salad Bowl recipe is my Havana-inspired take on the trend, bringing bold, tropical flavors to the mix. I like to call it a TropicBowl. Don’t have all the exact ingredients? No worries! Swap in pantry staples or extra veggies and make it your own.
If you're meal planning, this Cuban Salad Bowl recipe takes the guesswork out of it! I pulled together some of my favorite ingredients from our Cuban-inspired meals and combined them into one fresh, flavorful bowl. The dressing is simple to make, but if you're short on time, a squeeze of lime over the top is just as delicious. This recipe is satisfying, refreshing, and might just have you hearing Caribbean music in the distance as you dig in!
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Ingredients
This Cuban Salad Bowl features fresh, vibrant ingredients for a tropical twist. It’s a quick and delicious way to enjoy bold, island-inspired flavors!
- White Rice
- Red Bell Pepper
- Black Beans
- Mango
- Avocado
- Shredded Cheese
See recipe card for quantities.
Celebrate with a Cuban Salad Bowl: Ideal for Summer BBQs, Cinco de Mayo, and Tropical Parties
For a BBQ
This Cuban Salad Bowl is perfect for a BBQ gathering. You can easily scale up the recipe, making a larger salad and extra dressing to serve a group. It’s a fresh, healthy option that will please everyone while adding vibrant flavors to your spread.
For a Tropical Luau or Cinco de Mayo
The tropical flavors in this Cuban Salad Bowl are a great way to stay on theme for a Luau or Cinco de Mayo party. With its zesty, vibrant ingredients, it’s a delicious choice that lets you celebrate the occasion while still feeling good about your meal.
Looking for a Fresh Twist on a Buddha Bowl? Try This Cuban Salad Bowl!
This Cuban Salad Bowl is not just a refreshing take on a Buddha Bowl; it’s my version of the TropicBowl. Packed with vibrant tropical flavors, fresh ingredients, and a zesty lime dressing, it’s the perfect way to enjoy a healthy, customizable dish with a Cuban twist!
Storage
To keep your Cuban Salad Bowl fresh, store the salad components separately in airtight containers. The salad, dressing, and toppings like mango, black beans, and greens can be refrigerated for up to 2-3 days. However, for the best texture, wait to add the fresh avocado until you're ready to serve. This will help maintain the creaminess and prevent browning.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite drinks to serve with the Cuban Salad Bowl:
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📖 Recipe
Cuban Salad Bowl
Ingredients
Bowl Ingredients
- 2 Cups White Rice, cooked *Yields approx. 4 cups cooked
- 1 Red Bell Pepper, chopped
- 3 Mangos, peeled and cubed
- 1 can Black Beans, rinsed and drained
- Spring Mix Lettuce
- 1 cup Manchego Cheese, shredded
- 2 Avocados, peeled and cut *see notes
- 1 bag Tostones Chips
Lime Vinaigrette
- ¼ cup Fresh Lime Jice
- 2 tablespoon White Wine Vinegar
- ½ cup Vegetable Oil
- 1 small Garlic Clove, minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Agave
- Oregano
- Salt
- Pepper
Instructions
Bowl Instructions
- Prepare your White Rice according to package.
- Prepare the Lime Vinaigrette: Combine all ingredients, except for the oil, in a bowl. Mix them together, then slowly whisk in the oil until fully emulsified. Set aside.
- Prepare all the bowl ingredients by chopping and shredding them according to the amounts listed.
- Once your White Rice is finished cooking, prepare your bowls.
- Add even amounts of Mixed Greens, Mango, Black Beans, Red Bell Pepper, White Rice, Manchego Cheese, Avocado, and Tostones Chips to each bowl. Drizzle with your Lime Vinaigrette.
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