California Veggie Bowl with Crispy Rice, Soft Boiled Egg + The Most Delicious Shallot Lime Vinaigrette

**California Veggie Bowl with crispy rice, soft boiled egg with a quick and easy shallot lime vinaigrette. This post is sponsored on behalf of Carrington Farms. All opinions and recipes are my own**

Back to lifeeeee, back to reality! Jeremy and I just got back from the most magical trip to LA. We had 7 breezy days of sunshine, delicious wholesome food, and well, let's be honest, there was plenty of that good ole California traffic, too! Each morning, we'd drive up and down PCH looking for a waves and we got super lucky. He got to surf, I got to lay out and tan while watching him throw giant airs on his new Hayden Shapes board. It was the perfect way to wake up on vacation mode.

After a few hours of beach time, we'd both find ourselves starving. Luckily so many of our friends and followers gave us awesome restaurant recommendations (look out next week for our LA city guide!) so we had no problem finding the best food in each town. And believe me the food did not disappoint.

If you followed our adventure on instagram, you probably saw how beautiful each and every meal was. All the plates are loaded with vibrant organic vegetables, clean protein, and of course, plenty of creative twists. LA chefs really know how to craft beautiful plates (that are also delicious AF).

Another one of the things that I notice every time I'm in Cali is the use of alternative oils. Instead of olive oil, they use roasted in coconut oil, salad dressings made with avocado oil, and the like. That's why I got so excited when Carrington Farms asked me to partner with them to feature their new Organic Unflavored Coconut Oil. Unlike other coconut oils, Carrington's is liquid so it won't seize up if it gets cold which makes it absolutely perfect for salad dressings like this one with lots of fresh lime juice and shallots. It's super simple to make but it tastes complex which is always a good thing.

What I like best about Carringtons Farms' oil is its versatility. Because their new organic coconut oil is simple, clean and real, it's also perfect for cooking! You can use their coconut oil to make the roasted sweet potatoes and they're out-of-control addicting. And although the coconut oil isn't sweet on its own, it can help bring out the natural sweetness of any vegetables.

And so to bring a LA inspo back with us, I figured I'd create a super fresh bowl. I decided to keep it veggie-friendly with a soft boiled egg. You could add other proteins like grilled chicken or steak. There's also tons of raw veggies and fresh herbs which make for a satisfying and fulfilling bowl.

Oh, and you may notice the crispy rice. This is another trend that I love with in LA. There is crispy rice on EVERYTHING! It adds a guilt-free crunch factor that I had to incorporate it. You can find the non-sweetened organic puffed rice next to the Carrington Farms products in the organic aisle so I think it'sfate. Anyways, let's get to the recipe, shall we?

RECIPE: California Veggie Bowl with Crispy Rice, Soft Boiled Egg + Shallot Lime Vinaigrette.

Recipe

California Veggie Bowl with Crispy Rice, Soft Boiled Egg + Shallot Lime Vinaigrette

This California Veggie Bowl with Crispy Rice, Soft Boiled Egg + Shallot Lime Vinaigrette is the perfect light lunch that can be prepared in advance. 

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Ingredients

  

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FOR THE SALAD DRESSING

• 3 tablespoon Carrington Farms Organic Unflavored Coconut Oil
• 1 tablespoon white wine vinegar
• 1 tablespoon lime juice
• 1 tablespoon shallot thinly diced
• 1 teaspoon grainy mustard
• 1 teaspoon high quality honey
• Salt and pepper

FOR THE ROASTED SWEET POTATOES

• 1 sweet potato
• 1 tablespoon Carrington Farms Organic Unflavored Coconut Oil
• 2 pinches Salt

FOR THE CALIFORNIA BOWL

• 2 cups mixed greens
• 3 tablespoon red quinoa cooked
• ½ cup roasted sweet potato
• 3-5 small red onion rounds
• ¼ avocado
• 4 heirloom cherry tomatoes halved
• 1 tablespoon organic puffed rice
• 1 egg boiled for 7 minutes
• **fresh basil cilantro, dill for garnish**

Instructions

 

FOR THE SALAD DRESSING

• Whisk together all ingredients and season with salt and pepper. Set aside

FOR THE ROASTED SWEET POTATOES

• Preheat the oven to 400 degrees.
• Dice sweet potato into small squares and toss with coconut oil and 2 pinches of salt.

FOR THE CALIFORNIA BOWL

• Add mixed greens to a medium sized bowl and top with quinoa. Arrange the sweet potato, red onion, avocado, tomatoes and puffed rice around the bowl and place the 7 minute egg in the middle. Serve with salad dressing on the side.

Keyword buddah bowl, california bowl, egg bowl, salad

Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!