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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


  • 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)


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.


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!