Vegan Chilean Avocado Ceviche Bowl with Quinoa & Lime-Cilantro Dressing

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cooked quinoa
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine avocado, cherry tomatoes, cucumber, red onion, and half of the chopped cilantro. In a small bowl, whisk together lime juice, olive oil, remaining cilantro, salt, and pepper to taste. Pour the dressing over the avocado mixture and toss gently to combine. Serve over cooked quinoa in individual bowls or on one large platter.

Chef’s Insight

The key to this dish is balancing flavors and textures - creamy avocado, crunchy vegetables, and the tangy dressing come together in perfect harmony.

Notes

Be sure to use ripe avocados for the best mouthfeel and flavor.