Tex Mex Grain Bowl Recipes

TEX MEX SHRIMP AND SQUASH GRAIN BOWL WITH AVOCADO DRESSING

Steps:

• For the squash: Prepare the quinoa according to the package instructions. Set aside.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes.
• For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container.
• For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes.
• Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes.
• Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat.
• Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.

TEX-MEX GRAIN BOWL

Steps:

• In a large saucepan, bring water and taco seasoning to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Remove from heat. Divide oatmeal among 4 bowls. Top with beans, salsa, cheese, avocado and toppings as desired. Serve immediately.

TEX-MEX QUINOA BROWN RICE GRAIN BOWL

Steps:

• Cook quinoa and brown rice according to package instructions, (I used 1/2 cup of each and had a little over 1 cup leftover after 2 servings)
• Dice a medium onion and place in a skillet with 1 tbsp vegetable oil and cook on medium low heat while stirring occasionally to caramelize the onion, 10 to 15 minutes.
• Open a 14 oz. can of black beans and put in a strainer and rinse.
• Add the beans to the caramelized onion in the skillet and heat until warmed, 3 or 4 minutes, (there was about 3/4 cup of leftover beans and onion)
• Quarter a plum tomato lengthwise and use your thumb to remove the seeds, then dice.
• Slice 1/2 of a ripe avocado
• Boil 4 or 5 cups of water in a saucepan, then add eggs with a slotted spoon or small kitchen spider, and boil for 5 minutes for a runny yolk
• Remove the eggs with the slotted spoon and place in ice cold water for 30 seconds to cool slightly, then peel
• Assemble the grain bowl as desired, drizzle with taco sauce and lightly salt and pepper the dish.
• Garnish with green onion and cilantro

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INSTANT POT® VEGAN TEX-MEX BOWLS

Steps:

• Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot®). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
• Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
• Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
• Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.

TEX-MEX RICE FOR BUDDHA BOWLS

Steps:

• Cook rice according to instructions on package. Once half of the water is absorbed, add in the can of tomatoes and the rest of the ingredients. Leave rice uncovered, simmer and stir occasionally.
• Allow to simmer until rice is thick and has a creamy consistency. You don't want a soup here, you want it to be thick. Add 1-2 tbsp of water at a time as needed until you reach desired consistency and rice texture.
• Add rice to plate or bowl and enjoy!

TEX-MEX GRAIN BOWL

Steps:

• In a large saucepan, bring water and taco seasoning to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Remove from heat. Divide oatmeal among 4 bowls. Top with beans, salsa, cheese, avocado and toppings as desired. Serve immediately.

TEX-MEX STEAK BOWLS

Steps:

• Preheat the oven to 425˚ F. Make the quinoa: Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt.
• Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes.
• Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
• Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.