Baja Grain Bowls

Why You’ll Love This Recipe

These Baja Grain Bowls are a wholesome, customizable, and nutrient-packed option for lunch or dinner. The combination of grains, beans, vegetables, and tangy vinaigrette makes it both hearty and refreshing. It’s easy to prepare, perfect for meal prep, and can be adapted to fit vegetarian, vegan, or gluten-free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cilantro lime vinaigrette
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons honey
1/4 cup fresh cilantro
2 garlic cloves, minced or pressed
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch crushed red pepper flakes
1/3 cup extra virgin olive oil

baja bowls
1 cup cooked rice
1 cup cooked quinoa
1 14-ounce can black beans, drained and rinsed
1 avocado, thinly sliced
3/4 cup diced tomatoes
2/3 cup corn
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh cilantro
plain Greek yogurt or sour cream, for serving
lime wedges for spritzing
salt and pepper

Directions

1. Prepare the cilantro lime vinaigrette by combining lime juice, honey, cilantro, garlic, salt, pepper, and crushed red pepper flakes in a blender or food processor. Blend until smooth. Slowly drizzle in olive oil while blending until emulsified.
2. In serving bowls, layer cooked rice and quinoa as the base.
3. Top with black beans, avocado slices, diced tomatoes, corn, and feta cheese.
4. Sprinkle with fresh cilantro.
5. Drizzle generously with the prepared cilantro lime vinaigrette.
6. Serve with a dollop of Greek yogurt or sour cream and lime wedges for extra zest.

Servings and timing

Serves: 2–3 people
Prep time: 15 minutes
Cook time: 10 minutes (if cooking rice/quinoa from scratch)
Total time: 25 minutes

Variations

• Swap the feta for cotija cheese for a more traditional Baja flavor.
• Use brown rice instead of white rice for extra fiber.
• Add grilled chicken, shrimp, or tofu for extra protein.
• Toss in chopped bell peppers or shredded lettuce for more crunch.
• Make it vegan by using maple syrup instead of honey and omitting the dairy toppings.

Storage/Reheating

Store the vinaigrette separately in an airtight container in the fridge for up to 5 days. Keep assembled bowls refrigerated for up to 2 days, but for the freshest results, store ingredients separately and assemble just before eating. Reheat the grains and beans in the microwave or on the stovetop before adding fresh toppings.

FAQs

Can I use only rice or only quinoa?

Yes, you can use just one grain if you prefer, but the mix provides a nice texture contrast.

Can I make the vinaigrette ahead of time?

Absolutely, it actually tastes better after chilling for a few hours to let the flavors meld.

Is there a substitute for cilantro?

Parsley or fresh basil can work if you don’t like cilantro.

How can I make this spicier?

Add sliced jalapeños, extra crushed red pepper, or a drizzle of hot sauce.

Can I use canned corn?

Yes, just drain it well before adding to the bowl.

What other toppings go well in this bowl?

Roasted sweet potatoes, sautéed zucchini, or pickled onions add great flavor.

Can I use frozen avocado?

It’s possible, but fresh avocado gives a better texture and taste.

Is this recipe good for meal prep?

Yes, prepare all components in advance, store separately, and assemble when ready to eat.

Can I grill the corn for more flavor?

Definitely   grilled corn adds a smoky sweetness that works perfectly here.

What protein options work best?

Grilled chicken, shrimp, steak, or marinated tofu all complement the flavors.

Conclusion

Baja Grain Bowls are a colorful, flavor-packed way to enjoy a balanced meal. With a mix of grains, beans, vegetables, and a tangy vinaigrette, this recipe is versatile, nutritious, and satisfying. Whether you’re preparing it fresh for dinner or making it ahead for lunches, it’s a bowl that delivers both taste and nourishment in every bite.

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