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Avocado Chile Lime Bowl -with Guajillo Chile-Lime Vinaigrette

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Avocado Chile Lime Bowl in a stainless steel bowl with fork, avocado, dressing and lettuce, peppers, cabbage in background

This Avocado Chile Lime Bowl packs a healthy flavorful punch of goodness with quinoa, pinto beans, fresh vegetables, microgreens, avocado, crunchy pepitas and a drizzle of Guajillo Chile-Lime Vinaigrette. You’re going to absolutely love it!

This may seem like a lot of work for a bowl/salad, however if you have the parts ready, the preparation goes fast. You can use canned pinto beans but I prefer my Spicy Instant Pot Pinto Beans which can be frozen. Also you can cook the quinoa ahead of time, have it on hand frozen in small packs in the freezer.

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Inspired by Farmesilla

This healthy quinoa bowl was inspired by Farmesilla, a fabulous market store in Mesilla, New Mexico. They gave us a little sample of their Avocado Chile Lime Quinoa Bowl created by Chef Becky Windels. OMG! It was the best thing I’ve have ever tasted. So fresh, so tangy, so good! I know theirs is better but hopefully mine inspires you to go and try the real one!

salad in a metal bowl

Is it a salad or a bowl?

I’m not quite sure what to call it. The version I had at Farmesilla was more of a bowl, but I added the microgreens so it could be also considered a healthy quinoa salad with avocado. It would also be great with some grilled chicken or shrimp. Whatever you call it, it’s delicious!

What is the difference between pepitas and pumpkin seeds?

pepitas in a bowl with spices on counter

Well I learned something new when writing this post. I’ve been seasoning and using pepitas since way back when I owned a tea room in California. My little kitchen gal Alexandra showed me how. However, I always thought they were shelled pumpkin seeds. Turns out they are seeds which come from a specific kind of pumpkin and they do not require shelling. Goes to show you can always learn something new!

Cumin Topping

The cumin topping isn’t necessary but I just love it. Farmesilla topped theirs with a vegan curry mayonnaise but I decided to mix together 1/4 cup of light mayonnaise, 2 teaspoons of cumin and 1 teaspoon of New Mexican Chile powder. Place 1 tablespoon on top of bowl/salad if desired.

How to make Avocado Chile Lime Bowl in pictures:

pepitas on a baking sheet with spices around

On a baking sheet (paid link), add a handful of pepitas (shelled pumpkin seeds). Spray with olive oil sprayer (paid link). Sprinkle with Homemade Chipotle Seasoning (paid link) or Casa M Chain Reaction Spice (paid link), or cumin and a little kosher salt (paid link). Broil for about 2-3 minutes, stir halfway through time. Watch so they don’t burn!

fresh vegetables on a wooden board with knife

Cut all the vegetables, save the avocado for last so it doesn’t brown before you serve it.

2 healthy quinoa bowls on a counter

Place individual bowls on the counter, divide up vegetables, pinto beans, quinoa, avocado and microgreens.

Healthy avocado chile lime bowl in a metal dish on wooden board, vegetables in background

Drizzle with Guajillo Chile Lime Vinaigrette and a dollop of Curry Mayonnaise if desired. Sprinkle with spiced pepitas. Serve immediately.

quinoa, pinto bean bowl with vegetables and pepitas on a wooden board

Healthy Avocado Chile Lime Bowl -with Guajillo Chile-Lime Vinaigrette

This Avocado Chile Lime Bowl packs a healthy flavorful punch of goodness with quinoa, pinto beans, fresh vegetables, microgreens, avocado, crunchy pepitas and a drizzle of Guajillo Chile-Lime Vinaigrette. You're going to absolutely love it!
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course Salad/Side
Cuisine American/Mexican

Ingredients
  

  • 1 avocado, sliced
  • 1/2 cup red cabbage, shredded
  • 1 cup microgreens
  • 1 cup pinto beans (cooked) You can use my Spicy Instant Pot Pinto Beans if you have some frozen in your freezer.
  • 1 cup quinoa (cooked)
  • 3 green onions, finely chopped
  • 1 red pepper, finely chopped
  • 1 jalapeño, finely chopped (optional)
  • 1/2 cup corn
  • 4 tablespoons crumbed bacon

Seasoned Pepitas

Optional Curry Mayonnaise Topping

  • 1/4 cup light mayonnaise
  • 2 teaspoons cumin
  • 1 teaspoon New Mexican chili powder (optional)

Instructions
 

To Make the Pepitas

  • On a baking sheet, add a handful of pepitas (certain type of pumpkin seeds). Spray with olive oil sprayer. Sprinkle with Homemade Chipotle Seasoning or Casa M Chain Reaction Spice, or cumin and a little kosher salt. Broil for about 2-3 minutes, stir halfway through time. Watch so they don't burn! This will make more than you need so store the rest in vacuum sealed bag in the freezer or on the counter in a plastic bag for about a week.

To Make the Bowl/Salad

  • Cut all the vegetables, save the avocado for last so it doesn't brown before you serve it.
  • Divide up and place in 4 individual bowls: pinto beans, quinoa, cabbage, microgreens, red pepper, corn, green onion, jalapeño, bacon and avocado.
  • Drizzle about 2 tablespoons of the Guajillo Chili Lime Vinaigrette over each bowl, top with curry mayonnaise if desired and sprinkle about 1 tablespoon of seasoned pepitas on the top. Serve immediately.

Notes

The great thing about this Avocado Chile Lime Bowl is that you can make most of the parts up ahead of time:
– the Spicy Instant Pot Pinto Beans can already be in your freezer or use canned
-quinoa can be cooked ahead of time and in the freezer as well
-pepitas can be made weeks before or also in the freezer
-the Guajillo Chile Lime Vinaigrette will last up to 2 weeks in the refrigerator
So at the last minute, you can chop all the vegetables and put all the parts together in a very short amount of time.
Keyword Healthy Bowl, healthy salad dressing
Tried this recipe?Let us know how it was!
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