Print

Fresh Rosca De Reyes Bowl Recipe with Avocado and Chipotle Yogurt Dressing

Fresh Rosca De Reyes Bowl - featured image
Print Recipe

A vibrant and fresh nourish bowl inspired by Rosca De Reyes, featuring creamy avocado, smoky chipotle yogurt dressing, and crisp veggies for a flavorful and satisfying meal.

Ingredients

Scale
  • 4 cups mixed greens (baby spinach, arugula, kale) (about 120g)
  • 1 cup cooked quinoa or brown rice, cooled (185g) (optional)
  • ½ cup fresh pomegranate seeds (75g)
  • 1 cup cherry tomatoes, halved (150g)
  • 4 medium radishes, thinly sliced
  • Small handful fresh cilantro leaves, roughly chopped
  • ¼ cup red onion, thinly sliced (optional)
  • 1 medium ripe avocado
  • ½ cup plain Greek yogurt (120ml)
  • 1 to 2 chipotle peppers in adobo sauce, minced
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 small garlic clove, minced
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 to 3 tablespoons water (to thin dressing as needed)
  • Optional toppings:
  • 2 tablespoons toasted pepitas or pumpkin seeds
  • ¼ cup crumbled queso fresco or feta cheese
  • ½ cup fresh orange segments

Instructions

  1. Wash mixed greens thoroughly and spin dry. Place about 4 cups (120g) into a large mixing bowl. If using quinoa or brown rice, ensure it is cooked and cooled (about 1 cup or 185g).
  2. Halve 1 cup (150g) cherry tomatoes, thinly slice 4 medium radishes and ¼ cup red onion, and roughly chop a handful of fresh cilantro. Add these to the bowl with the greens.
  3. Sprinkle ½ cup (75g) pomegranate seeds over the salad base.
  4. In a blender or food processor, combine 1 ripe avocado, ½ cup (120ml) plain Greek yogurt, 1 to 2 minced chipotle peppers in adobo, 2 tablespoons fresh lime juice, 1 minced garlic clove, and 1 tablespoon olive oil.
  5. Pulse until smooth, scraping down sides as needed. Gradually add 2 to 3 tablespoons water to reach desired dressing consistency. Season with salt and freshly ground black pepper to taste.
  6. Drizzle half the chipotle yogurt dressing over the greens and veggies and toss gently to coat evenly.
  7. Serve the nourish bowl in individual dishes. Drizzle remaining dressing on top. Sprinkle with optional toasted pepitas, crumbled queso fresco, or fresh orange segments.
  8. Enjoy immediately to savor crisp textures and vibrant flavors.

Notes

Use ripe avocados for creamy dressing. Adjust chipotle pepper quantity to control heat. Keep dressing separate if prepping ahead to maintain greens’ crispness. Dairy-free yogurt alternatives work well for vegan adaptation. Quinoa is gluten-free; check chipotle peppers for hidden gluten if sensitive.

Nutrition

Keywords: Rosca De Reyes, nourish bowl, avocado, chipotle yogurt dressing, healthy bowl, gluten-free, vegetarian, quick meal

Find it online: https://avabowls.com/fresh-rosca-de-reyes-bowl-recipe-with-avocado-and-chipotle-yogurt-dressing/