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24 Sep 2017


By Gracie Carroll

The Must-Try Azteca Bowl Recipe From Palm Lane Toronto

By Blair Stutz

Palm Lane Toronto Azteca Bowl Recipe

We never thought we’d use the words “healthy” and “fast-food” in the same sentence but it’s no longer an oxymoron in our books ever since our visit to newly opened Palm Lane in Toronto’s Yorkville Village. The latest restaurant property from The Chase Group (responsible for popular favourites like Colette, Planta and The Chase), Palm Lane offers unique and innovative dishes that are chalk full of high quality, sustainable ingredients.

Palm Lane Toronto Azteca Bowl Recipe

(Photo from BlogTO)

We know we struck gold when we stumbled upon Palm Lane and tucked into their Azteca Bowl. It’s the perfect blend of creamy, spicy and crunchy freshness together in one delectable bowl. We know it can be hard to find time in our busy schedules for cooking but this bowl is not only delicious but super easy to put together! Put work in on a meal-prep Sunday and enjoy this beauty all week long.

See below for how to make it!

Palm Lane Toronto Azteca Bowl RecipeAzteca Bowl

Chipotle Cashew Crema:

2 cups of cashews, soaked in water overnight

½ cup of water to blend

½ cup of canned chipotle peppers

¼ cup of roasted garlic

Pinch of salt

1 tbsp of lime juice

Cover the cashews in water and soak overnight. The next day drain the cashews. In a blender, add water, chipotle peppers, roasted garlic, salt and lime juice. Blend until very smooth, add more water if necessary. Season to taste.

Cumin Lime Vinaigrette:

1 tsp of cumin

2 tbsp of agave syrup

¾ of lime juice

2 cups of extra virgin olive oil

Salt to taste

Add all ingredients into a bowl and whisk together.

Pico de gallo:

1 cup of tomatoes

1 small red onion

1 small jalapeño

1 tbsp of lime juice

½ bunch of cilantro

Salt to taste

Dice all ingredients and mix. Add salt and lime juice to taste. Toast and grind the cumin seed (or used powdered), whisk all the ingredients together

Pickled Vegetables:

2 cups of cauliflower florets

2 cups of carrots, sliced

2 tbsp of garlic, sliced

1 small Jalapeño

For the pickling liquid:

3 cups of cider vinegar

3 cups of water

2 tbsp of oregano fresh or dried

1 bay leaf

Place the vegetables in a container, bring the pickling liquid to a boil and pour over top the vegetables. Let cool.

Build the Bowl:

Brown Rice

Shredded Romaine


Corn Kernels

Black Beans

Pumpkin Seeds

Crushed Tortilla Chips

Cilantro Sprig

Place cooked brown rice in the bottom of a bowl, then spread shredded romaine over the top. Next, place the avocado, pico de gallo, mexican pickle, corn kernels and black beans in the bowl anyway you’d like. The best part about making your own bowl is you can add any additional ingredients you wish to make it your own. Next, lightly dress with the Cumin Lime Vinaigrette, then again with the Chipotle Crema Dressing. Finish with pumpkin seeds, crushed tortilla chips and sprig of cilantro.




(Story by Assistant Editor, Blair Stutz)

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