Mexican bulgur bowls

Mexican bulgur bowls with lime vinaigrette.

Mexican bulgur bowls are brimming with taco-inspired flavors featuring spicy bulgur, black beans, corn, lettuce, tomatoes, and zesty lime vinaigrette.



Bulgur filling

  • 1 medium onion, diced
  • 2 diced jalapenos (optional)
  • 2 cloves of garlic, minced or pressed
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 2 cups tomato sauce (18 oz./500gm.)
  • 1 Tbsp. maple syrup
  • 1 Tbsp. lime juice
  • 1 cup bulgur
  • 1/2 cup water

Lime vinaigrette

  • 2 Tbsp. ground flax seeds
  • 1 cup chopped fresh cilantro (coriander), tender stems, and leaves
  • 1 cup lime juice (about 3 fresh limes)
  • 1 Tbsp. chili powder
  • 1 Tbsp. maple syrup

Additional ingredients

  • 1- 15 oz. (400 gm.) can black beans, drained, and rinsed (about 1 ½ cups)
  • 110 oz. (325 gm.) can of sweet corn (about 1 ½ cups)
  • 1 cup of diced fresh tomatoes
  • 1 small head chopped lettuce
  • 1 avocado
  • ½ cup black olives


  1. Heat a medium saucepan on the stove, and then add the diced onions and jalapenos. Cook the veggies for about 5 minutes until they begin to soften.
  2. Add the garlic, cumin, chili powder, oregano, and garlic powder and stir to combine everything.
  3. Stir in the tomato sauce, maple syrup, and lime juice, then add the bulgur and water.
  4. Mix everything and then adjust the heat to bring the ingredients to a low simmer. Cover the pot and cook the bulgur for 15 minutes until it is tender. Check after 10 minutes and give it a stir or add more water if necessary.
  5. To make the dressing, grind whole flax seeds, if necessary, in a spice grinder. Then add all the dressing ingredients to a blender or food processor. Blend the dressing until smooth.
  6. To make the bowls, divide the bulgur, beans, corn, lettuce, tomatoes, avocados, black olives, and other toppings into 4 portions in individual bowls. Serve the dressing on the side. 


  • The vinaigrette will thicken as it sits, so consider making it first. You may also want to prep the rest of the ingredients as the bulgur will take only 20 minutes to prepare.
  • You can make the dressing and bulgur a day ahead. To reheat the bulgur on the stovetop, add ¼ a cup of water to keep it from scorching on the bottom.
  • Make adjustments to the amounts of tomato sauce and water if necessary. You want to use about 2 ½ cups of liquid for 1 cup of bulgur. Add more water if all the liquid is absorbed before the bulgur is tender.
  • Do not substitute cracked wheat for bulgur. It will take a lot longer to cook. A good substitute for bulgur for this recipe is quinoa or green lentils, although the texture will not be the same.
  • Ground flax seeds are an oil-free thickener for the dressing. The best substitute for flax seeds is ground chia seeds or hemp seeds as a second alternative.

Keywords: bulgur bowls