Tag: beans

Cilantro Lime Baja Bowl

~ Green Apple Dietitian ~ 1 Comment

Protein bowls are all the rage right now at the time of this post. I’ve tasted a few while eating out and they’re so delicious. This recipe is inspired by Panera’s Baja Bowl. The flavor comes close without the expensive price tag. It makes a good “bring my lunch to work,” option. When made with a good balance of protein, carbs, and fat, this meal will give you all you need to stay satisfied— and it tastes amazing. It also goes great with your favorite tortilla chip.

Cilantro Lime Baja Bowl Recipe

Ingredients

  • 1 cup Brown Rice, cooked according to directions
  • 1 cup Quinoa, cooked according to directions
  • 1 cup Black Bean Salsa
  • ¼ cup Salsa Verde
  • 2-4 oz Feta Cheese, crumbled
  • 4-6 Cherry Tomatoes, cut in half
  • 1 Avocado, peeled and diced
  • Salt and pepper to taste (optional)

Directions

In a large bowl add all the ingredients. Use a large, slotted spoon to fold everything together. Mix well. Scoop out a small amount of the mixture into another bowl and give it a taste. Adjust the ingredients as needed to boost the flavor. Refrigerate for 1-2 hours before serving or make it the day before. Makes 2-3 servings.

Green Apple Dietitian Tips:

  • If you’re short on time use your favorite ready-made salsas. Some grocery stores make them fresh every day, otherwise jarred salsa is ok when you’re in hurry.
  • OR make the rice, quinoa, and salsa ahead of time before combining them to make this recipe. Any extra can be used for other meals.
  • If desired add 1 chicken breast, diced.
  • You can adjust the amount of sodium in this recipe by making the salsas from scratch.
  • Try my Cilantro Brown Rice and Black Bean Salsa recipes for this bowl.

Black Bean Salsa

~ Green Apple Dietitian ~ 2 Comments

This flavorful salsa can be eaten as an appetizer with your favorite tortilla chip or as part of a recipe. Try my Cilantro Lime Baja Bowl. You’ll need this recipe if you want to make the salsa ingredient from scratch.

I realized after I developed the recipe and took the photos, I forgot to add corn. But even without corn, this salsa tasted delicious! No worries corn is in this recipe.

Black Bean Salsa Recipe

Ingredients

  • 1 can Black Beans (15oz)
  • 1 can Corn (15oz)
  • 1 can Green Chiles (4oz)
  • 1 Roma Tomato or any variety, seeds removed, diced
  • 1/3 cup Red Onion, diced
  • ½ – 1 Jalapeno Pepper, diced*
  • 1 cup Chopped Fresh Cilantro
  • ½ tsp Cumin
  • 2 Tbsp Lime Juice
  • 2 Tbsp Olive Oil
  • ½ tsp Salt (optional)
  • ¼ tsp Pepper (optional)

Directions

In a large bowl add the black beans, corn, green chiles, tomato, red onion, and jalapeno. In a separate small bowl whisk together cumin, lime juice, olive oil, salt, and pepper. Add to the other ingredients.  

Use a large, slotted spoon to fold everything together. Mix well. Scoop out a small amount of the salsa into another bowl and give it a taste. Adjust the ingredients as needed to boost the flavor. Refrigerate for 1-2 hours before serving or make it the day before. Makes about 6 cups of salsa.

Green Apple Dietitian Tip:

*For mild less spicy salsa, remove all the seeds from the jalapeno before dicing. Leave the seeds in for more spicy-hot salsa. Remember to wash your hands after handling the pepper to keep the capsaicin oil from transferring to other foods. Wear a pair of disposable gloves to keep the oil away from your skin.