Cuban Salad Bowl

This Cuban Salad Bowl recipe is a tropical take on a Buddha bowl AKA TropicBowl, featuring avocado, black beans, Manchego cheese, mango, fresh greens, and a zesty lime vinaigrette for a vibrant, refreshing meal!

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Prep Time 25

Cook Time 35

Course Main Course, Salad

Servings Servings

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.

Notes

*Cut only the avocado you plan to use for the servings. Save the remaining avocado for leftovers or cut more as needed to keep it fresh.

Keyword Avocado, Bowls, Buddha Bowls, Cuban, Cuban-Style, Fresh, Fruit, gluten free, Healthy, Lime, Mango, Nutritious, Plant-Based, Refreshing, Tostones, Vegan, Vegetables, vegetarian, White Rice

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