Mexican-Style Grain Bowls with Lime Dressing
15min
15min
5
420
Chef's Note
For a time-saving tip, cook the grains a day ahead and refrigerate. You can also use pre-cooked microwaveable grains to reduce prep time. For extra flavor, try grilling the corn on the cob before cutting off the kernels, or add grilled chicken or shrimp for additional protein.
Tags
Ingredients
1 cup brown rice
1/2 cup quinoa
1 can (15 oz), drained and rinsed black beans
1 cup (fresh or frozen, thawed) corn kernels
1 pint, halved cherry tomatoes
2 medium, diced avocado
1 medium, diced red bell pepper
1/2 medium, finely diced red onion
1 small, seeded and minced jalapeño
1/2 cup, chopped cilantro
1/4 cup (about 2-3 limes) lime juice
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 cloves, minced garlic
1 teaspoon, divided salt
1/2 teaspoon black pepper
1/2 cup, crumbled cotija cheese or feta
1/4 cup, toasted pumpkin seeds
Instructions
- 1
Cook 1 cup brown rice according to package instructions, adding 1/2 teaspoon salt to the cooking water. This typically takes about 35-40 minutes, but you can prepare other ingredients while it cooks.
- 2
In a separate pot, cook 1/2 cup quinoa according to package instructions, adding 1/4 teaspoon salt to the cooking water. This typically takes about 15 minutes.
- 3
While the grains cook, prepare the lime dressing by whisking together 1/4 cup lime juice, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 2 minced garlic cloves, 1/4 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Set aside to let flavors meld.
- 4
In a skillet over medium heat, sauté 1 cup corn kernels until lightly charred, about 3-4 minutes. Set aside to cool.
- 5
Toast 1/4 cup pumpkin seeds in a dry skillet over medium heat until fragrant and lightly browned, about 2-3 minutes. Watch carefully to prevent burning.
- 6
In a large bowl, combine the cooked and cooled brown rice and quinoa.
- 7
Add 1 can drained black beans, the charred corn, 1 pint halved cherry tomatoes, 2 diced avocados, 1 diced red bell pepper, 1/2 diced red onion, and 1 minced jalapeño to the grain mixture.
- 8
Pour the lime dressing over the bowl and gently toss to combine all ingredients.
- 9
Fold in 1/2 cup chopped cilantro, reserving some for garnish.
- 10
Divide the mixture into 5 serving bowls, then top each with crumbled cotija or feta cheese and toasted pumpkin seeds.
- 11
Garnish with additional cilantro and serve immediately, or refrigerate in airtight containers for up to 3 days.
Nutrition Information (per serving)
420
15g
52g
19g
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