These Baja Bowls are one of my go-to easy weeknight dinners. They're filling, vegetarian and full of flavor but take hardly any effort to throw together. Everyone in my family builds their own bowl, which means no complaints at the dinner table!
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Ingredients
- Quinoa and rice - I like to mix both for a more interesting texture and a boost of whole grains. traditional Baja bowls are made with brown rice but feel free to use what you have.
- Black beans - Go with canned for convenience, just rinse and drain. You can also use pinto beans or chickpeas if that's what you have.
- Cherry tomatoes and corn - Fresh and juicy, they bring that sweet summer flavor. I usually grill or pan-sear the corn for a little smoky touch.
- Cotija or feta cheese - Cotija gives that salty, crumbly finish, but feta totally works if you can't find it.
- Sauces - You can keep it simple with one or mix both, like I did. If you're using the lime vinaigrette, skip the creamy sauce and just add a spoonful of plain Greek yogurt for that light, tangy finish.
- Shredded Cabbage - or homemade Mexican coleslaw. I like to cut the cabbage very finely, check out my easy photo/video guide here.
- If you like more healthy bowl recipes, try peanut tofu, sweet potato or chicken bowls.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Baja Grain Bowls
- Prepare the grains - Start with cooked quinoa and brown rice. You can make them ahead or use pre-cooked packets to save time.
- Make the garlic yogurt sauce - In a small bowl, mix Greek yogurt, minced garlic, lime juice, chopped cilantro, salt, and pepper. Stir until smooth and creamy.
- Make the cilantro-lime vinaigrette - Blend or whisk together lime juice, agave (or honey), cilantro, garlic, salt, pepper, red pepper flakes, and olive oil until emulsified.
- Assemble the bowls - Divide the quinoa and rice between serving bowls. Add black beans, cherry tomatoes, corn, cheese, cabbage, jalapeno and cilantro.
- Add toppings - Drizzle with garlic yogurt sauce or vinaigrette. Add avocado slices, salsa, or extra lime wedges if you like.
- Season and serve - Finish with salt, pepper, and a squeeze of lime juice. Serve right away while everything's fresh and bright.
Keep It Fresh
Build your bowl right before serving so everything stays crisp and colorful! Especially the tomatoes and cilantro!
Tips
- I like to warm up the black beans before adding them, it makes the bowls taste a little cozier and more flavorful.
- Cook your grains ahead of time and stash them in the fridge. They stay fresh for up to 4 days and make assembly a breeze.
- Frozen corn totally works here, just toss it in a pan for a quick sauté to bring out the sweetness.
- Don't skip that squeeze of lime juice; it really wakes everything up.
- Add the avocado right before serving so it stays nice and green.
- A tiny drizzle of hot sauce takes these bowls to another level.
- Need more protein? Try pan-fried tofu, tempeh, or even shrimp if you're not strictly vegetarian.
- These bowls are awesome for meal prep-just keep the dressing or sauce separate until you're ready to dig in.
Freezing And Storing Instructions
- To Store. Keep leftover components in airtight containers for up to 3-4 days. Store sauces separately so the bowls don't get soggy.
- To Make Ahead. Prep the grains, beans, and sauces in advance. Just assemble when ready to eat.
- To Reheat. Warm the grains and beans in the microwave or a skillet, then top with cold ingredients and sauce.
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Recipe Card
Savory Baja Bowls (Mexican-Inspired)
These easy Savory Baja Bowls are fresh, flavorful, and perfect for busy weeknights. A vegetarian Tex-Mex grain bowl with black beans, corn, and creamy garlic yogurt sauce.
Ingredients
Method
- Prepare the grains: Start with cooked quinoa and rice. You can make them ahead or use pre-cooked packets to save time.½ cup cooked rice, ½ cup cooked quinoa
- Make the garlic yogurt sauce: In a small bowl, mix Greek yogurt, minced garlic, lime juice, chopped cilantro, salt, and pepper. Stir until smooth and creamy.2 tablespoons fresh cilantro, 2 teaspoons garlic, ½ cup Greek yogurt, salt and pepper
- Make the cilantro-lime vinaigrette: Blend or whisk together lime juice, agave (or honey), cilantro, garlic, salt, pepper, red pepper flakes, and olive oil until emulsified.½ cup cilantro, 2 tablespoons freshly squeezed lime juice, 1 teaspoon agave or honey, 1-2 teaspoons garlic cloves, ¼ teaspoon salt, pinch crushed red pepper flakes, 2 tablespoons extra virgin olive oil, ¼ teaspoon pepper
- Assemble the bowl: Divide the quinoa and rice between serving bowls. Add black beans, cherry tomatoes, corn, jalapeno, cabbage, cheese, and cilantro.¾ cup cherry/plum tomatoes, ½ cup grilled corn, ½ cup crumbled cotija, ½ can about 8 ounces black beans
- Add toppings: Drizzle with garlic yogurt sauce or vinaigrette. Add more toppings if needed.
- Season and serve: Finish with salt, pepper, and a squeeze of lime juice. Serve right away while everything's fresh and bright.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Nutrition
Notes
Makes about 1-2 servings.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
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