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.
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!
Calories: 813kcal | Carbohydrates: 107g | Protein: 22g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 537mg | Potassium: 1289mg | Fiber: 14g | Sugar: 13g | Vitamin A: 3569IU | Vitamin C: 122mg | Calcium: 226mg | Iron: 7mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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