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.
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INGREDIENTS
Grain Bowls
- ½ cup cooked quinoa
- ½ cup cooked rice, brown or white
- ½ can about 8 ounces black beans
- ¾ cup cherry/plum tomatoes, halved
- ½ cup grilled corn
- ½ cup crumbled cotija, or feta cheese
- 2 tablespoons fresh cilantro
- lime wedges
- 1-2 cups cabbage, shredded
- salt and pepper
Optional Toppings
- avocado
- salsa, pico de gallo
- jalapenos
Garlic Yogurt Sauce (optional, or use plain Greek Yogurt instead)
- 2 teaspoons garlic, minced
- ½ cup Greek yogurt
- 3 tablespoons lime juice, freshly squeezed
- ½ cup cilantro, diced
- salt + black pepper to taste
Cilantro Lime Vinaigrette
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon agave or honey, or add more if needed
- ¼ cup fresh cilantro
- 1-2 teaspoons garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- pinch crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
INSTRUCTIONS
- 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!
NOTES
Makes about 1-2 servings.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 527kcalCarbohydrates: 59gProtein: 22gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 36mgSodium: 750mgPotassium: 796mgFiber: 9gSugar: 10gVitamin A: 1459IUVitamin C: 29mgCalcium: 296mgIron: 3mg
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