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A bowl filled with Mexican bulgur, black beans, vegetables, olives, and cilantro vinaigrette.
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5 from 1 vote

Mexican-Style Bulgur Bowl Recipe

Mexican-style bulgur bowl recipe with tasty taco-inspired ingredients and zesty, oil-free cilantro lime vinaigrette is a delicious meatless grain bowl.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Diet: Vegan
Servings: 4
Calories: 493kcal
Author: Denise Perrault

Ingredients

Cilantro Lime Vinaigrette

  • 1 tablespoon flax seeds ground, see notes)
  • 1 cup cilantro
  • 1 cup lime juice
  • 1 tablespoon maple syrup
  • 1-2 teaspoons chili powder

Bulgur Taco 'Meat'

  • 1 medium onion 1 cup diced
  • 1-2 medium jalapenos deseeded and diced
  • 2 cloves garlic minced or pressed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 2 cups tomato sauce 18 ounces/500 grams
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 cup bulgur medium or coarse
  • ½ cup water

Additional Ingredients

  • 1 ½ cups black beans 1 can rinsed and drained
  • 1 ½ cups corn 10-ounce/325-gram can
  • 2 cups cherry tomatoes sliced
  • 1 small lettuce head chopped, 4 cups
  • 1 medium avocado diced
  • ½ cup black olives sliced
US Customary - Metric

Instructions

  • 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. Set aside to let the dressing thicken.
  • Heat a medium saucepan over medium heat. Add the diced onions and jalapenos. Cook the veggies for 2-3 minutes until they begin to soften.
  • Add the garlic, cumin, chili powder, oregano, and garlic powder and stir to combine everything.
  • Stir in the tomato sauce, maple syrup, and lime juice, then add the bulgur and water.
  • Mix everything and 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.
  • 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.

Notes

  • 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.
  • You can make the dressing and bulgur a day ahead. To reheat the bulgur on the stovetop, add ¼ a cup of water to prevent it from scorching on the bottom.
  • Make adjustments to the amounts of tomato sauce and water if necessary. You want to use 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.
  • Store leftover bulgur and dressing separately for 5 days. Or freeze bulgur taco meat for 3 months. 

Nutrition

Calories: 493kcal | Carbohydrates: 88g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 891mg | Potassium: 1619mg | Fiber: 23g | Sugar: 18g | Vitamin A: 3207IU | Vitamin C: 62mg | Calcium: 152mg | Iron: 6mg