Cuban Salad Bowl – A Fresh, Tropical Twist on the Buddha Bowl
This Cuban Salad Bowl is a tropical twist on the classic Buddha bowl, packed with fresh ingredients and vibrant flavors for a healthy meal.
Ingredients
TropicBowl Ingredients
- 2 cups cooked white rice from 1 cup dry
- 2 medium avocados peeled and cut (only cut what you’ll use)
- 1 cup black beans rinsed and drained
- 1 cup mango diced
- ½ cup red bell pepper diced
- 2 cups fresh mixed greens or romaine
- ½ cup shredded or sliced Manchego cheese or sub with sharp white cheddar
- 1 bag Plantain Chips
- fresh cilantro for garnish *optional
Lime Vinaigrette
- ¼ cup fresh lime juice
- 2 tablespoon white wine vinegar
- 1 teaspoon honey or agave
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt adjust to taste
- ¼ cup olive oil
Instructions
Bowl Instructions
- Prepare white rice using a rice cooker or stovetop. Let it cool slightly while you prep the other ingredients.
- Prepare the Lime Vinaigrette: In a small bowl, combine the lime juice, white wine, honey, mustard, and salt. Slowly whisk in the olive oil until fully emulsified. Set aside.
- Chop and shred all salad ingredients according to the amounts listed. Only cut the avocado just before serving to keep it fresh.
- Assemble each serving bowl, start with a base of rice and greens. Arrange mango, black beans, red pepper, avocado, plantain chips, and Manchego in sections around the bowl.
- Drizzle with lime vinaigrette just before serving. Garnish with cilantro if desired. Mix as you eat for a different flavor in every bite!
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