If a crisp and refreshing bowl is calling your name, then you will love my Copycat Sweetgreen Elote Bowl. Inspired by Sweetgreen’s classic recipe that is filled with tender cooked bell peppers and corn, crispy tortilla chips, fluffy quinoa, and a creamy cilantro lime dressing, this bowl is here to prove that vegetarian-friendly meals are anything but boring.
Friends, when you think of who makes the best salads, who comes to mind? While I would hope that I am at the top of your list 😉 especially with my archive of Crispy Rice Salads and perfect Cucumber Salads, I also know that there is one salad giant that I can’t compete with, and that is Sweetgreen. At least… until now. Recently, I have been on a Sweetgreen kick, ordering them straight to my door or picking them up after my workouts in San Francisco. And while I absolutely love Sweetgreen, I also love to make it at home. Why? Well for starters, making food at home is always healthier, because it allows you to control exactly what ingredients you want to put into it (like swapping out Sweetgreen’s traditional grapeseed oil in their dressing with a better-for-you oil, like olive oil). But second, It allows you to prepare much bigger servings at-once, which is perfect for meal prep!
This Elote bowl is perfect for meal-prep, especially if you are looking for a healthy, refreshing, vegetarian-friendly recipe to make during the warmer months! It comes together with a base of crisp arugula and tender cooked quinoa, which is then topped with shredded cabbage, a medley of cooked corn and bell peppers, and a creamy Cilantro Lime dressing that is so good, you could drink it. Oh, and let’s not forget the additional toppings of tangy cotija cheese, crunchy tortilla chips, and sunflower seeds… it’s so good. if you’re someone like me who loves a salad / bowl that is filled with tons of flavor, color, and texture, this is it!
What You Need to Make This Vegetarian-Friendly Elote Bowl
- Olive Oil: Olive oil is my favorite oil to use in dressings. It’s full of healthy fats and has a delicious flavor, making it perfect for this Cilantro Lime dressing!
- Cilantro: Of course, it wouldn’t be a Cilantro Lime dressing without the cilantro. I recommend packing this dressing with as much cilantro as possible, for that extra bright and herby flavor.
- Apple Cider Vinegar: Apple Cider vinegar is a must in this recipe. It helps to break down the tough fibers in the cabbage, which ensures that this bowl has the best texture.
- Maple Syrup: A touch of maple syrup adds sweetness to this dressing without the refined sugars. Woohoo!
- Lime: You’ll need the juice of two limes in order to make this recipe.
- Jalapeño: A little jalapeño adds the perfect kick to this bowl!
- Garlic: I will always, always, always recommend using fresh garlic cloves in all of my recipes, and this one is no exception!
- Kosher Salt & Ground Black Pepper: A pinch of salt and pepper go a long way in any recipe. Don’t skip it!
- Frozen Corn: I like to use frozen corn, because it’s way easier (and faster) to prepare than cooking corn fresh from the cob. However, I will recommend just using what you already have!
- Bell Peppers: Bell peppers are rich in vitamins and antioxidants, making them a delicious and nutritious addition to this salad.
- Cumin: Cumin is one of my favorite seasonings, and I love the taste that it adds to the vegetables! It’s rich, it’s nutty, and it’s fragrant. It’s truly the best!
- Arugula: Arugula is my favorite lettuce to use in these bowls, because it’s light and allows the veggies and dressing to shine. Plus, it has a slight peppery flavor that pairs wonderfully with the other flavors in this bowl.
- Purple Cabbage: Be sure to finely shred the purple cabbage, so that it adds crunch, flavor, and fiber to these bowls.
- Baby Tomatoes: Baby tomatoes add a vibrancy and freshness to this bowl that is truly unmatched.
- Sunflower Seeds: Every salad or bowl needs a crunchy topping, and in this recipe, the crunch comes from the sunflower seeds!
- Cotija Cheese: While the traditional Sweetgreen recipe calls for goat cheese, I like adding cotija cheese for a more authentic Mexican-inspired flavor.
- Tortilla Chips: Sweetgreen knows what they’re doing adding tortilla chips to their bowls. I love how the crushed tortilla chips soak into the dressing and give this recipe a delicious boost of flavor!
How to Make This Better-Than-Sweetgreen Bowl
To make this Elote Bowl, start by preparing the dressing. Add all of the dressing ingredients (the olive oil, chopped cilantro, apple cider vinegar, maple syrup, lime juice, jalapeño, garlic, ground black pepper, and kosher salt) to a blender. Blend until smooth and creamy. Taste and adjust the seasonings as needed, then set the dressing aside.
Next, prepare the quinoa according to your preferred method. Once it’s done, set it aside. Then, heat a skillet, on the stove, over medium heat, and add in the olive oil.
While the pan is heating, wash and chop the corn and bell peppers. Once the pan is hot, add the corn and bell peppers to the pan, alongside the cumin and sea salt. Stir the mixture for 6-7 minutes, until the corn is cooked through and the peppers have softened. Once it’s done, remove the pan from the heat and allow the mixture to cool.
Finally, assemble the bowls. Add the arugula to the bottom of the bowl, followed by the quinoa, shredded cabbage, cherry tomatoes, sunflower seeds, and the corn and bell pepper mixture. Then, add in the cotija cheese (or goat cheese, if using) and the corn tortilla chips. Pour the dressing on top, toss to combine, then serve and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new
** Photography by Tanya Pilgrim
Ingredients
For the Cilantro Lime Dressing:
- ⅓ Cup Olive Oil
- 1 Cup Cilantro, chopped and packed
- 3 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Maple Syrup
- 2 Limes, juiced
- 1 Small Jalapeño Pepper, seed removed and chopped
- 3 Cloves Garlic
- ½ Teaspoon Ground Black Pepper
- ½ Teaspoon Kosher Salt
For the Salad:
- 1 ½ Cups Frozen Corn
- 2 Red Bell Peppers, seeded and finely diced
- 1 Teaspoon Cumin
- 1 Teaspoon Olive Oil
- 2 Cups Quinoa, cooked
- 4 Cups Arugula
- 1 ½ Cups Purple Cabbage, finely shredded
- 1 Cup Baby Tomatoes, halved
- ¼ Cup Sunflower Seeds
- ⅓ Cup Cotija Cheese, the original version uses goat cheese, which you can also substitute here
- ¾ Cup Tortilla Chips, crushed
Instructions
- To make this Elote Bowl, start by preparing the dressing. Add all of the dressing ingredients (the olive oil, chopped cilantro, apple cider vinegar, maple syrup, lime juice, jalapeño, garlic, ground black pepper, and kosher salt) to a blender. Blend until smooth and creamy.
- Taste and adjust the seasonings as needed, then set the dressing aside.
- Next, prepare the quinoa according to your preferred method. Once it's done, set it aside.
- Then, heat a skillet, on the stove, over medium heat, and add in the olive oil.
- While the pan is heating, wash and chop the corn and bell peppers.
- Once the pan is hot, add the corn and bell peppers to the pan, alongside the cumin and sea salt. Stir the mixture for 6-7 minutes, until the corn is cooked through and the peppers have softened.
- Once it's done, remove the pan from the heat and allow the mixture to cool.
- Finally, assemble the bowls. Add the arugula to the bottom of the bowl, followed by the quinoa, shredded cabbage, cherry tomatoes, sunflower seeds, and the corn and bell pepper mixture.
- Then, add in the cotija cheese (or goat cheese, if using) and the corn tortilla chips.
- Pour the dressing on top, toss to combine, then serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This salad is so good!! I made it just using what I had because I didn’t want to go to the grocery store, and even with my tweaks it’s so good! I made the dressing as-written, and swapped the cabbage for iceberg lettuce, and used goat cheese. Added onion, and uncooked ramen (for crunch) and it’s so good! The perfect summer salad. The dressing is perfect too.
The recipe was spot on! Dressing was delicious
This salad was so tasty! I added Trader Joes sliced grilled chicken for extra protein.
Love the addition! Thanks for the review Ericka 🙂