Go Back
–+ servings
YUMMY Tex-Mex Grain Bowls with Lime Cilantro Vinaigrette.
Julia

Savory Baja Bowls (Mexican-Inspired)

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Calories: 527
Ingredients Method Nutrition Notes

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

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. Add toppings: Drizzle with garlic yogurt sauce or vinaigrette. Add more toppings if needed.
  6. Season and serve: Finish with salt, pepper, and a squeeze of lime juice. Serve right away while everything’s fresh and bright.
  7. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

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

Notes

Makes about 1-2 servings.

Tried this recipe?

Let us know how it was!