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Baja Bowl Recipe with Cilantro Lime Vinaigrette

Copycat recipe of the popular Panera Bread warm grain bowl with avocado and quinoa
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2 bowls

Ingredients
  

  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1 14 oz. can black beans
  • 1 14 oz. can whole kernel corn
  • 1 cup grape tomatoes
  • 1 avocado
  • 1/2 cup salsa verde
  • 1/2 cup Greek yogurt
  • 1/2 cup feta cheese cubed
  • 1 lime
  • 1/2 tsp. cumin

Cilantro Lime Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 1/4 cup lime juice
  • 1/4 cup chopped cilantro
  • 2 tsp. honey
  • 1/2 tsp salt

Instructions
 

  • Zest and juice the lime into a small bowl. Add the corn and cumin. Drain and rinse the black beans and add them to the bowl. Season with salt and pepper, and mix well to combine. Set aside.
  • Make the dressing: Pulse cilantro, lime juice, honey and salt in a food processor. With the motor running, slowly pour the olive oil through the feed tube until incorporated. Set aside.
  • Slice the tomatoes in half. Slice the avocado.
  • Assemble the bowls: Divide the rice and quinoa between two bowls. Arrange the corn and black bean salad, tomatoes, tomatoes and sliced avocado over the grains. Then, place the cubed feta and dollops of yogurt and salsa verde on top.
  • Drizzle the bowls with cilantro vinaigrette before serving.
Keyword gluten free, low fat, vegetarian, healthy
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