Mexican bulgur bowls – Start with a bowl
And then let’s fill it with good stuff – Mexican bulgur, black beans, lettuce, tomatoes, black olives, avocado and tortilla chips (must have me some). Let’s make it even better with spicy, tangy coriander (cilantro) dressing. This one calls for a big bowl.
Although this recipe about Mexican bulgur bowls, it’s also about the dressing. We’re starting here because it’s the first thing you should make. Because we aren’t using any oil in this dressing, we’re going to use ground chia seeds to thicken up the coriander (cilantro)-lime dressing. Added benefit – omega 3. That’s a winner. I usually use a spice grinder for my chia seeds, but if you want to get a workout, you could go for a mortar and pestle. Keep any extra, because it always comes in handy.
Everything’s better with dressing
Coriander and lime naturally go together, but we’ll cut a bit of the tartness with maple syrup (you could use another sweetener if you want). Spice it up with chili powder and add your ground chia. Because you’re going to put that all in your blender, you don’t have to go too crazy finely chopping the coriander. Job done.
On to the bulgur
If you’ve not tried bulgur, then today’s the day. It’s 100 percent whole wheat, has a mild, nutty taste and cooks up in about 12-15 minutes. Bulgur has a chewier texture than rice and a less strong taste than quinoa which makes it perfect for the bulgur part of Mexican bulgur bowls.
Mexican bulgur bowls are seriously easy because you can make the sauce while your bulgur cooks and you are done in about 20 minutes. That’s one reason I included the tip about getting all your bowl ‘fixings’ ready so you can just spoon on the hot bulgur and you are more than good to go.
Bulgur, like so many of the foods I now enjoy, didn’t enter my life until I became a plant-based eater and started stretching my food experience. Before that, I had a narrower repertoire that was a ‘wash, rinse, repeat’ approach. I realize now that it wasn’t just about food boredom. I was missing out on better nutrition and greater food enjoyment. Possibilities are exponential once you open yourself up to them. Grab a few. Peace.Print
Fill your bowl to the brim with the plant-based goodness of Mexican bulgur bowls starring seasoned bulgur, your favorite taco fixings and our special coriander (cilantro) – lime dressing. Comamos!
- 1 cup chopped coriander (cilantro) roughly chopped
- 1 cup lime juice
- 1 Tbsp. chili powder
- 1 Tbsp. maple syrup
- 2 Tbsp. ground chia seeds
- 2 cups bulgur
- 4 cups water
- 1 medium onion diced
- 2 jalapenos diced (optional)
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. oregano
- 1 tsp. garlic powder
- 2 cups tomato sauce (15 oz/500gm)
- 1 Tbsp. maple syrup
- 1 Tbsp. lime juice
- 1– 15 oz. can black beans
- 1 cup diced tomatoes
- ½ cup black olives
- 1 small head chopped lettuce
- 1 avocado2 cups (or more) crumbled tortilla chips
Let’s get to it
- In a blender, combine all the ingredients for the dressing (coriander, lime juice, chili powder, maple syrup, chia seeds). Place it in the fridge as that will help it to thicken.
- Chop the lettuce, tomatoes and any of the other fixings and drain and rinse the black beans. Set everything aside.
- Chop the onion and jalapeno and gather the spices for the bulgur as well as the tomato sauce.
- Combine the bulgur and water in a medium sauce pan and bring to a boil.
- Reduce the heat, cover and cook the bulgur until the water is absorbed (about 15 minutes).
- While the bulgur cooks, grab a medium frying pan and sauté the onion and jalapenos until the onion becomes translucent (about 5 minutes). Add a tablespoon of water at a time if it begins to stick.
- Add the cumin, chili powder, oregano and garlic powder and sauté for another minute.
- Add the tomato sauce, lime juice and maple syrup. Simmer the mixture for at least 5 minutes (while the bulgur finishes cooking).
- Add the bulgur and stir everything until it is hot.
- Make the bowls, add the dressing on top or serve it on the side.
- The coriander-lime dressing will thicken as it sits, so make it a day ahead. It will keep in the refrigerator for up to 4 days.
- You can make this salad with 2 cups quinoa rather than the bulgur. Just prepare everything the same way.
- Get creative with the toppings – try sliced scallions (green onions), diced red or green pepper, pickled jalapenos – anything goes.
- Rather than ‘assemble’ the salad, serve up all the ingredients and let your diners choose.
- Category: Salads
- Method: Stove top
- Cuisine: Plant-based
Keywords: Mexican bulgur bowls plant-based vegan