Jul 17 2026
Restaurants›Calle Sol Latin Café & Cevicheria›The Sol Bowl Recipe

The Sol Bowl Recipe

Inspired by Calle Sol Latin Café & Cevicheria
Time1h
Serves2

Panca salmon, roasted sweet potato, salsa criolla slaw, avocado, tomatoes, mojo corn and salsa verde over kale and quinoa salad or try a Chicken Sol Bowl for $17.

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Ingredients

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Base

Panca Salmon

Roasted Sweet Potato

Salsa Criolla Slaw

Mojo Corn

Salsa Verde

Garnish

Method

Preparation

  1. 1

    Cook Quinoa

    Rinse quinoa under cold water. In a pot, combine quinoa and 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.

  2. 2

    Roast Sweet Potatoes

    Preheat oven to 400°F (200°C). Peel and dice sweet potatoes. Toss with olive oil, salt, and cayenne pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

  3. 3

    Prepare Salsa Criolla Slaw

    Slice red onion and carrot into thin strips. In a bowl, combine onion, carrot, lime juice, cilantro, and salt. Toss to combine and set aside.

  4. 4

    Make Mojo Corn

    In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add corn and lime juice, season with salt, and cook for another 5 minutes.

  5. 5

    Prepare Salsa Verde

    Blend tomatillos, cilantro, jalapeño, lime juice, and salt until smooth. Adjust seasoning to taste.

Cooking Salmon

  1. 6

    Cook Salmon

    Rub salmon fillets with panca chili paste, olive oil, salt, and pepper. Heat a skillet over medium-high heat and cook salmon for about 4-5 minutes on each side or until cooked through.

Assembly

  1. 7

    Assemble the Sol Bowl

    In a large bowl, layer kale and quinoa as the base. Top with roasted sweet potato, salsa criolla slaw, mojo corn, cooked salmon, sliced avocado, and cherry tomatoes. Drizzle with salsa verde before serving.

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