Description

Baja Grain Bowls offer a vibrant, nutritious meal packed with wholesome grains, fresh vegetables, and zesty lime dressing. This easy-to-make bowl features quinoa or brown rice as a hearty base combined with protein-rich black beans, sweet corn, and colorful veggies, topped with creamy avocado and fresh cilantro. Perfect for a healthy lunch or dinner, these bowls balance flavors and textures with a subtle hint of chili spice.

Ingredients

Scale

Grain Base

1 cup quinoa or brown rice (uncooked)
2 cups vegetable broth or water

Vegetables & Beans

1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or fresh)
1 each bell pepper, diced (any color)
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 each avocado, sliced

Dressing & Garnish

1 each lime, juiced
1 tablespoon olive oil
1 teaspoon chili powder
Salt and pepper, to taste
1 bunch fresh cilantro, chopped

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Instructions

Rinse Grains: Rinse quinoa or brown rice under cold water thoroughly to remove any bitterness and impurities, ensuring a clean and fresh base for the bowl.
Cook Grains: Bring 2 cups of vegetable broth or water to a boil in a medium saucepan. Add the rinsed grains, stir once, then reduce heat to low. Cover and simmer gently until grains are tender and liquid is absorbed, about 15-20 minutes for quinoa or 30-40 minutes for brown rice depending on choice.
Prep Vegetables: While grains cook, dice the bell pepper, halve the cherry tomatoes, and thinly slice the red onion. Add the frozen corn to the simmering grain pot during the last few minutes of cooking to thaw and integrate flavors.
Make Dressing: In a small bowl, whisk together fresh lime juice, olive oil, chili powder, salt, and pepper to create a bright, zesty dressing that enhances the bowl’s flavors.
Fluff Grains: Once grains and corn are cooked, remove from heat and let sit covered for 5 minutes. Then fluff with a fork to separate the grains and maintain a light texture.
Combine Ingredients: In a large mixing bowl, combine the fluffed grains, black beans, corn, diced bell pepper, cherry tomatoes, and red onion. Drizzle the lime dressing over the mixture and toss gently to evenly coat all ingredients.
Assemble Bowls: Serve a generous scoop of the grain and vegetable mixture into bowls. Top each bowl with sliced avocado and garnish with freshly chopped cilantro for a creamy and fresh finish.
Serve: Serve the Baja Grain Bowls immediately to enjoy the contrasting textures and vibrant flavors at their freshest.

Notes

Quinoa yields a quicker cook time than brown rice; adjust cooking times accordingly.
Use vegetable broth to enhance grain flavor, or water for a lighter base.
Chili powder can be increased or substituted with cayenne for more heat.
Avocado should be sliced just before serving to prevent browning.
Bowls can be served warm or at room temperature, making them ideal for meal prep.
For added protein, consider topping with grilled chicken or tofu if not vegetarian.