This Sweetgreen Elote Bowl with fresh corn and peppers is a seasonal dish that has so much flavor and texture. Tossed together with the avocado lime dressing, this salad bowl is a fan favorite!
Chef Tips
- Use fresh lime juice, fresh corn, and cilantro
- These 3 ingredients bring freshness and flavor to an already delicious bowl. Fresh lime juice compared to the bottled stuff makes a world of a difference in the avocado lime dressing.
- If you usually don’t like cilantro, try it in this dressing before you fully make up your mind. Cilantro blended with the fresh lime juice, avocado, and olive oil has a completely different flavor than cilantro by itself.
- Fresh corn is another element that makes this bowl
- Add poblano peppers to the corn and pepper mixture in addition to just a red pepper
- Poblano peppers are a mild pepper that adds a fragrant and smokey flavor that enhances the elote element of the bowl
FAQ – for the Sweetgreen Elote Bowl
Q: Can you meal prep this recipe? How long will this last in the fridge? A: There are definitely ways to meal prep the Sweetgreen Elote Bowl, and certain tips and tricks to keep this as fresh as possible. I will eat this bowl for 3 days after preparing it, with certain elements I prepare fresh each morning.
- To be prepped in advance:
- Cooked quinoa
- Charred corn and pepper mixture
- Shredded cabbage
- Avocado lime dressing
- For the morning of:
- slice the cherry tomatoes
- pack the fresh vegetables, goat cheese, and tortilla chips into a lunch container
The ingredients (stored undressed) should last in the refrigerator for 3-4 days, and the avocado lime dressing should last 1 week in an airtight container in the refrigerator.
Q: What can I use instead of quinoa? A: Feel free to use wild rice if you aren’t a big fan of quinoa. You can also either omit this, or even try this with cooked pasta or farro.
Q: Can I use frozen corn?
A: Frozen corn works, but what makes this extra delicious is using fresh corn cut off the cob. If you can find sweet fresh corn, I highly recommend it! You can cut this off the cob raw, then char it in the pan or cast iron after it’s off the cob.
Q: What if I want to add additional protein to this?
A: This would be great with my buffalo chicken, or even my simple roast chicken. You could also add any other protein you prefer, like steak, black beans, or even pork tenderloin.
Q: Is this the same dressing recipe as the Sweetgreen Elote Bowl?
A: I actually switched this up a bit and added avocado to the original cilantro lime dressing. All the other ingredients are the same, but the addition of the avocado makes this dressing creamier. Feel free to reference the original cilantro lime vinaigrette in my Salmon Taco Bowl recipe here.
Step by Step Instructions
- In a small pot, add the 3/4 cup of quinoa, 1.5 cups of water, and pinch of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. When finished, remove the lid, fluff, and let cool.
2. Prep all the vegetables – cut the corn off the cob, dice the red and poblano peppers, halve the cherry tomatoes, and shred the red cabbage if you did not already get the shredded version.
- Heat a large pan or cast iron on high heat. Add a tablespoon of neutral oil, then add the corn and diced peppers. Add a generous pinch of kosher salt and black pepper to the mixture, then give everything a toss. Let this cook and char for 4-5 minutes, or until you hear the corn start to pop. Stir occasionally to prevent the bottom from burning.
4. In the meantime, make the dressing by combining all the ingredients into a food processor. Blend until smooth, taste, then adjust seasoning as desired.
5. Assemble the salad by combining the greens, goat cheese, quinoa, cabbage, tomatoes, avocado, corn and pepper mixture, sunflower seeds, and tortilla chips. Add the dressing over the top, mix, taste for more dressing as desired, and serve!
Video Tutorial Here: Sweetgreen Elote Bowl
PrintSweetgreen Elote Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Sweetgreen Elote Bowl is a seasonal dish that has so much flavor, texture, and delicious veggies. Freshly charred corn is one of the best parts of summer, and this bowl is a great way to enjoy it!
Ingredients
For the Elote Bowl:
- 3/4 cup quinoa
- kosher salt
- 1.5 cups of water
- 1/4 head of red cabbage, shredded
- 2 ears of fresh corn
- 1 cup of cherry tomatoes
- 1 large red pepper, diced
- 1 poblano pepper, diced
- neutral oil
- 5 ounces arugula
- 5 ounces of Chèvre goat cheese
- 1/3 cup of sunflower seeds (optional)
- 1.5 avocado
- 15 tortilla chips
For the Avocado Lime Vinaigrette:
- 1/2 avocado
- Juice of 2 limes
- 1/2 bunch of cilantro
- 2 tablespoons of champagne vinegar
- 1/2 teaspoon kosher salt
- 1 tablespoon honey
- Black pepper
- 1 clove garlic
- 2 tablespoons of water
- 1/4 cup extra virgin olive oil
Instructions
- In a small pot, add the 3/4 cup of quinoa, 1.5 cups of water, and pinch of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. When finished, remove the lid, fluff, and let cool.
- Prep all the vegetables – cut the corn off the cob, dice the red and poblano peppers, halve the cherry tomatoes, and shred the red cabbage if you did not already get the shredded version.
- Heat a large pan or cast iron on high heat. Add a tablespoon of neutral oil, then add the corn and diced peppers. Add a generous pinch of kosher salt and black pepper to the mixture, then give everything a toss. Let this cook and char for 4-5 minutes, or until you hear the corn start to pop. Stir occasionally to prevent the bottom from burning.
- In the meantime, make the dressing by combining all the ingredients into a food processor. Blend until smooth, taste, then adjust seasoning as desired.
- Assemble the salad by combining the greens, goat cheese, quinoa, cabbage, tomatoes, avocado, corn and pepper mixture, sunflower seeds, and tortilla chips. Add the dressing over the top, mix, taste for more dressing as desired, and serve!
- Prep Time: 30
- Cook Time: 15
- Category: salad
- Method: stovetop
- Cuisine: american
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