Fresh Tex Mex bowls make an easy, delicious lunch! Use fresh produce for these bowls…crispy romaine, sweet cherry tomatoes (I like the ones that are on the vine). Fresh produce and your toppings will make these bowls delicious! Use your favorite salsa and guacamole. If you like things spicy, add your favorite hot sauce.
If you decide you need a bit more with your meal, add some organic tortilla chips or you can even bring wraps along with you and put your salad into wraps! You can also add some other protein of your choice or some cheese or dairy free cheese. Lots of options here. My recipe is merely the launching pad for you to use your own creativity!
Easy grab and go lunches can be a real lifesaver! They have seriously made my life so much easier. One less decision to make during the day is always nice!
Tex Mex Bowl Tips
- Select the freshest ingredients to ensure your lunch bowls with stay fresh! Check the dates or go to the farmers market.
- If you can’t find fresh hearts of romaine, select the freshest whole head lettuce you can find. For example, red leaf or green leaf lettuce.
- Prep your quinoa in advance to save time.
- To keep your lunches interesting, consider different add ins like tortilla chips, cheese, or a side of sourdough.
Lunch bowl containers
You will need four 4 cup containers. The containers in the video above are 4 cup Pyrex Snapware. I haven’t been able to find a set of four of this size anywhere. They usually come along with a bunch of other sizes if you buy a set at Costco or Walmart. I am loving these 4.5 cup containers. You get five of them and I love how easy the lids snap in place! If you want to top your salad with salsa, you can either bring a jar of salsa to work or put your salsa in small containers. I used 4 oz. jelly jars like these.
Estimated nutrition information: 450 calories, 16 g protein, 20 g fiber.
These bowls are:
fresh and easy
full of fiber, protein, and healthy fats
If you love these Tex Mex Bowls, check out these other lunch bowls
Fresh Tex Mex Lunch Bowls
- 1 cup red (or regular) quinoa
- 1-2 cups water
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1-2 teaspoons chili powder
- ¼ teaspoon sea salt
- 2 avocados (or four indidudual serving sizes guacamole)
- 2 large hearts of romaine (or 8 cups)
- 1 pint cherry tomatoes
- 1 organge bell pepper
- 1 lime, quartered (or 4 key limes halved)
- ½ red onion
- ⅓ cup cilantro, chopped
- salsa and hot sauce to serve
- Cook quinoa and beans. If quinoa is not pre-rinsed, rinse it by putting it in a fine mesh strainer and rinsing it in the sink under running water. The package should say if it is pre-rinsed or not.Instant Pot: To the Instant Pot, add one cup quinoa, one cup water, can of black beans (drained and rinsed), 1-2 tsp chili powder, 1/4 tsp salt, and stir. Secure lid and turn the valve to sealing. Set for one minute high pressure and let it release for 10 minutes. If the red indicator has not dropped, carefully move the valve to release. Wait for the indicator to drop and remove the lid. Fluff it with a fork and let it cool. Stovetop: In a pot combine 1 cup quinoa and 2 cups water, can of black beans (drained and rinsed), 1 or 2 tsp chili powder, 1/4 tsp salt, and stir. Bring to a boil. Reduce heat, cover and simmer until liquid has evaporated (approximately 15-20 minutes). Let stand for 5 minutes. Fluff with a fork and let it cool.
- While quinoa and beans are cooking, dice orange pepper and red onion. Wash tomatoes. Chop and wash romaine lettuce.
- When quinoa and beans are done, remove the pot from stove or Instant Po, fluff with a fork and let it cool for a bit.
- If using avocados, cut them in half. cut the limes, add salsa (if using) to small containers.
- Assemble four lunch bowls adding approximately 2 cups of romaine, one cup of quinoa and beans, 1/4 of the diced bell pepper, 1/4 of the tomatoes, 1/4 of the red onion. Add avocado or single serving guacamole and cilantro. Note, when adding avocado, place the cut side down. This will help it to not brown as much. (In my recipe testing, the avocado stayed nice until the 3rd day. On the fourth day it was brown. I scraped it with a knife.)
- Serve with hot sauce if desired. Store in the fridge for up to 5 days.