Mexican-Inspired Bowl

Recipe by: Ángela, our Spanish Social Media and Program Coordinator
Homemade salsa complemented by a homemade hummus served over a bed of greens, whole grains, beans and corn will cover almost every item on the Daily Dozen! Whip this up when you are trying to get your nutrients packed into one meal.
4.04 from 53 votes
Course Main Course
Difficulty Moderate
Servings 4
Daily Dozen



  • ½ cup yellow pepper, chopped
  • 1 ½ cups tomatoes, roughly chopped
  • 1 jalapeño, seeds discarded and roughly chopped
  • ¼-½ cup fresh cilantro
  • 1 tablespoon distilled white vinegar
  • 1-2 limes, juiced
  • Black pepper, to taste
  • Garlic or garlic powder, to taste (if desired)


  • 1 ½ cups cooked or 1 (15.5 oz) BPA-free can of salt-free chickpeas, drained and rinsed
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Black pepper, to taste
  • 1-2 tablespoons water, as needed


  • 2 cups cooked cannellini beans
  • 1 cup cooked corn
  • 1 cup cooked whole grains (e.g. spelt, buckwheat, sorghum, BROL)
  • 2 cups broccoli, chopped and steamed
  • Greens, to serve


  • Add the salsa ingredients to a food processor. Pulse until reaches desired texture and consistency. Pour the salsa into a glass jar and store in the refrigerator until ready to serve.
  • Combine the hummus ingredients in a food processor. Blend until smooth. Add 1-2 tablespoons of water, if needed, to help blend. Transfer the hummus to a glass container and store in the refrigerator until ready to serve.
  • Divide the cooked beans, corn, whole grains, and broccoli among 4 bowls. Serve on top of greens and top with the homemade hummus and salsa.


Optional to also serve this dish on corn tortillas or salt-free, 100% whole-grain tortillas.
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!

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