Purple cabbage, sweet corn, red bell peppers, kale, lima beans, and creamy avocado make for a confetti of colors and flavors and the ultimate plant-based fiesta! Warm Fiesta Salad Bowl is a celebration of health, wellness and the limitless power of plants. Drizzle our creamy Lime Vinagrette on top for an add touch of zesty, bold and bright tang!
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Yields2 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins
Ingredients
1batch Lime Vinaigrette (link in Chef’s Notes)
½cupdry organic rice, rinsed (black, brown, red, or wild)
1cuporganic red bell pepper (seeded and diced)
1cuppurple cabbage (shredded)
1cuporganic corn (frozen or BPA-free canned, drained
1 ½cupslima beans (cooked)
2cupsorganic kale (stems removed, leaves only, chopped)
1 ½tspchili powder
¼cupnutritional yeast
⅓cupgreen onion (sliced)
⅓cupcilantro (chopped)
¼cupraw pumpkin seeds or pepitas
1avocado (seed removed, cut into cubes)
4lime wedges
sriracha (optional) or other hot sauce of choice, to taste
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1
Make the Lime Vinaigrette and set aside.
2
Make the rice: Heat the rice and 1 ½ cups of water in a medium saucepan until boiling. Lower the heat to simmer and cook, covered, for 25 minutes.
3
Meanwhile prepare the salad bowl: Add the pepper, cabbage, corn, beans, and kale to a large mixing bowl (end with the kale so it’s on top).
4
Once the rice is finished cooking, drain, and transfer the rice to the large mixing bowl on top of the kale (the hot rice will wilt the kale).
5
Stir to combine.
6
Add the chili powder, nutritional yeast, green onion, and cilantro to the mixing bowl. Stir to combine.
7
Taste for salt and pepper or more nutritional yeast.
8
Top with pumpkin seeds and avocado.
9
Divide between two bowls and serve with lime wedges.
10
Add sriracha or other hot sauce of choice, if desired, as well as optional salt and pepper.
Chef's Notes
Substitutions Replace purple cabbage with green cabbage.
In place of kale, use spinach, arugula, chopped romaine lettuce, or your favorite green of choice.
Mix in white beans in place of lima beans, or your favorite bean of choice.
Substitute cilantro with basil, parsley, or dill.
Use sunflower seeds or hemp seeds in place of pumpkin seeds.
Prep Ahead Prepare the Lime Vinaigrette ahead of time. Store leftovers in the refrigerator in an airtight container or mason jar for 7–10 days.
Storage Store in an airtight container in the refrigerator for up to 3 days.
Ingredients
1batch Lime Vinaigrette (link in Chef’s Notes)
½cupdry organic rice, rinsed (black, brown, red, or wild)
1cuporganic red bell pepper (seeded and diced)
1cuppurple cabbage (shredded)
1cuporganic corn (frozen or BPA-free canned, drained
1 ½cupslima beans (cooked)
2cupsorganic kale (stems removed, leaves only, chopped)
1 ½tspchili powder
¼cupnutritional yeast
⅓cupgreen onion (sliced)
⅓cupcilantro (chopped)
¼cupraw pumpkin seeds or pepitas
1avocado (seed removed, cut into cubes)
4lime wedges
sriracha (optional) or other hot sauce of choice, to taste
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1
Make the Lime Vinaigrette and set aside.
2
Make the rice: Heat the rice and 1 ½ cups of water in a medium saucepan until boiling. Lower the heat to simmer and cook, covered, for 25 minutes.
3
Meanwhile prepare the salad bowl: Add the pepper, cabbage, corn, beans, and kale to a large mixing bowl (end with the kale so it’s on top).
4
Once the rice is finished cooking, drain, and transfer the rice to the large mixing bowl on top of the kale (the hot rice will wilt the kale).
5
Stir to combine.
6
Add the chili powder, nutritional yeast, green onion, and cilantro to the mixing bowl. Stir to combine.
7
Taste for salt and pepper or more nutritional yeast.
8
Top with pumpkin seeds and avocado.
9
Divide between two bowls and serve with lime wedges.
10
Add sriracha or other hot sauce of choice, if desired, as well as optional salt and pepper.
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