Earlier this summer, I came up with a recipe to imitate Trader Joe’s cowboy caviar, and I’ve made it three additional times since then. The only downside to making it at home is that it doesn’t keep as long as the store-bought version—and I suppose that’s the natural tradeoff when there are fewer preservatives involved. Since the recipe makes quite a bit, I’ve been finding new uses for it, including these Mexican-inspired hummus bowls, an easy and filling dinner that’s perfect for meatless Monday (or any day of the week!).
If you aren’t in the mood for making cowboy caviar from scratch, you can use your favorite store-bought corn salsa or even substitute some canned corn, canned beans, and a splash of tomato-based salsa or hot sauce. As for the hummus, which combines with the salsa to make a zesty, flavor-packed “dressing” for the rice and veggies, feel free to use any flavor that piques your interest: original, roasted garlic, chipotle, sweet potato, etc. It’s sort of like a pick-your-own-adventure dinner – and it’s always nice to have options, isn’t it?
With the back-to-school season already or soon-to-be upon so many of us, simple meals like these Mexican-inspired hummus bowls can be a real lifesaver. They’re quick and satisfying, like burrito bowls from Chipotle, but at a fraction of the cost!
What are your favorite ways to use up leftover salsa?
- 1 cup uncooked brown rice
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- salt and pepper
- 4 ounces mixed greens
- 1 cup hummus
- 1 cup cowboy caviar or corn salsa
- 1 avocado, diced
- 3 ounces cotija or queso fresco, crumbled
- chopped cilantro
- Cook the brown rice according to the directions on the package.
- Preheat the oven to 400 degrees. Toss the cubed sweet potatoes with olive oil, salt, and pepper, and place on a rimmed baking sheet. Bake for 15 minutes or until lightly browned in places and easily pierced with a fork.
- Stir together the brown rice and mixed greens and divide the mixture into individual bowls. Top with the remaining ingredients.
I could eat this every day!
Thanks, Mimi! I could too – it’s loaded with so many of my favorite foods (avocado, hummus, cheese, etc.)!
Oh man…pick-your-own-adventure! I totally remember those books from childhood. Haha. Anyways, back to these bowls. What a fun creation! I love all of the flavors in these (especially the hummus!), and I’m thinking they would make for some great meals on these chilly Autumn days that are rolling into our neck of the woods. Sign me up for a bowl or two, please! 🙂
I only read a few of those books, but I remember thinking that the concept was pretty darned cool! The fall weather is starting to make an appearance around here as well…a welcome change but gosh how did summer go by so quickly?!
Yummy! Wish I could grab a bowl right now 🙂
Thanks, Sandhya! I’m glad these caught your eye.
Oh yum! This is definitely my kind of recipe. We’ve overindulged over the summer and are trying to be really healthy for a while – this would be perfect.
I hope you get a chance to try these – let me know what you think if you do 🙂
How could I miss cowboy caviar at Trader Joe’s – probably because I make all my salsas. Yours looks fresher too! What a great way to use it though in a recipe like this. Inspiration for sure even if I might change a few ingredients. Happy FF and thanks for coming to the party.
Yes, exactly – this “recipe” is more about inspiration than about particular ingredients! I doubt if it will be the same any two times I make it 😉 Thanks for hosting this week!
Of course I will eat this. I have these ingredients in my Baja kitchen at all times.
I imagine you do! I wish I lived closer to where avocados are grown, since they can be quite expensive in Michigan. Thanks for stopping by!
I love these “throw everything that fits a theme in a bowl” meals. I think I only need to pick up a sweet potato for this one 🙂
Me too! To be honest, I also just like eating out of bowls..it somehow feels cozier to me, which is perfect for the transition to fall 🙂