Baja Bowl
This Baja Bowl recipe is healthy, easy, and packed with flavor from the creamy mayo-free chipotle sauce. Best vegan go-to weeknight dinner!
Servings: 3 people
Calories: 651kcal
Ingredients
- ¼ cup quinoa
- ¼ cup rice
- ⅛ teaspoon salt or to taste (optional)
For the Chipotle Sauce:
- 2 tablespoons red wine vinegar
- 1 tablespoon coconut aminos or tamari or soy sauce
- 2 to 3 chipotle peppers in adobo sauce (canned)
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- ½ teaspoon ground cumin
- 2 teaspoons maple syrup
- 1 tablespoon water
- 2 tablespoons fresh lime juice (about 2 small limes)
- ¼ cup tahini
For the bowl:
- 1 (15-ounce) cans black beans drained and rinsed (1 ½ cups cooked)
- 1 (10-ounce) packets frozen sweet corn thawed
- 2 medium-large plum tomatoes small dice
- 1 large avocado chopped
- ⅓ cup chopped cilantro (optional)
- Lime wedges for serving
Instructions
- Cook the quinoa and rice: Rinse the quinoa and rice in a sieve under running water until it runs clear. Transfer them to a small saucepan. Add salt and 1 cup water. Stir to mix. Heat over medium-high heat until the liquid comes to a gentle simmer. Reduce the heat to low. Stir and cover quickly. Cook covered for 15 minutes. Remove from the heat and set aside for 5 minutes covered. Fluff with a fork.
- Make the chipotle sauce: Blend the vinegar, coconut aminos, chipotle peppers, garlic, oregano, cumin, and maple syrup until mostly smooth with some small chunks remaining. Add the water, and then lime juice to taste. Mix in the tahini until smooth.
- Serve the quinoa rice, black beans, corn, tomatoes, avocado, and cilantro in a bowl with a generous drizzle of Chipotle Sauce.
Notes
-
- Quinoa rice: For detailed instructions on how to make this using a rice cooker, saucepan, or microwave, visit my Quinoa Rice recipe.
- Less spicy: Reduce the chipotle peppers for less spicy.
- For more protein (over 45 grams): Add Tofu Steaks to this bowl. The sauce from the tofu steak recipe should be enough for this bowl.
- Storage: Refrigerate leftover Baja Bowl for up to 2 days. Store the sauce in an airtight container for up to 5 days.
Nutrition
Calories: 651kcal | Carbohydrates: 96g | Protein: 22g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 140mg | Potassium: 1293mg | Fiber: 21g | Sugar: 14g | Vitamin A: 990IU | Vitamin C: 24mg | Calcium: 93mg | Iron: 5mg
