Baja Grain Bowls
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
2 people
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Course
Main Course
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Cuisine
American
Baja Grain Bowls
Description
This recipe features a base of cooked rice and quinoa tossed in a vibrant cilantro lime vinaigrette made from fresh lime juice, honey, garlic, cilantro, and olive oil with a hint of heat from crushed red pepper flakes. The combination of grains provides a substantial texture, while the black beans add protein and creaminess. Fresh avocado slices, diced tomatoes, and corn kernels contribute contrasting textures and a fresh, sweet element. Crumbled feta cheese adds a mild tang and saltiness, complementing the flavors.
Assembly entails layering the grains dressed lightly with vinaigrette, followed by the beans, vegetables, and cheese. The final touch of fresh cilantro and a dollop of Greek yogurt or sour cream adds creaminess and brightness. Lime wedges allow for an extra citrusy spritz if desired. The bowl combines earthy, tangy, creamy, and fresh notes.
Ingredients
cilantro lime vinaigrette
- 3 tablespoons lime juice freshly squeezed
- 1 1/2 tablespoons honey
- 1/4 cup cilantro fresh
- 2 garlic minced or pressed, cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes crushed
- 1/3 cup extra virgin olive oil
baja bowls
- 1 cup rice cooked
- 1 cup quinoa cooked
- 1 black beans 14-ounce can, drained and rinsed
- 1 avocado thinly sliced
- ¾ cup diced tomatoes
- ⅔ cup corn
- ½ cup feta cheese crumbled
- 2 tablespoons cilantro chopped, fresh
- Greek yogurt for serving, or sour cream
- lime wedges, for spritzing
- salt
- black pepper
Instructions
cilantro lime vinaigrette
- In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
- To assemble the bowls, divide the rice and quinoa between 2 bowls. Drizzle with a little vinaigrette and toss. Divide the beans, avocado tomatoes, corn and feta between the bowls. Sprinkle each with a pinch of salt and pepper. Top with the fresh cilantro and sour cream. Drizzle on the remaining dressing and serve with lime wedges.
User Reviews
Overall Rating
5
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