Mexican Grain Bowl with Barley, Salsa Macha & Lime Mayo
Make It Vegetarian

Mexican Grain Bowl

with Barley, Salsa Macha & Lime Mayo

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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45g Of Protein
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Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • Make it Vegetarian
    remove Chicken & add 2 Pasture-Raised Eggs
  • Make it Vegetarian

    From the Test Kitchen

    In this flavorful dish, Mexican-spiced chicken is served atop a hearty bed of barley tossed with a duo of tomatoes and sweet peppers, then finished with a drizzle of lime mayo and salsa macha—a beloved Mexican condiment that combines dried chile peppers, nuts, seeds, and olive oil for deliciously bold, spicy flavor.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Mexican Grain Bowl with Barley, Salsa Macha & Lime Mayo
    Title
    • 2 Pasture-Raised Eggs
    • ½ cup Pearled Barley
    • 4 oz Sweet Peppers
    • 4 oz Grape Tomatoes
    • 3 Tbsps Roasted Peanuts
    • 1 tsp Black & White Sesame Seeds
    • 2 tsps Chipotle Chile Paste
    • 1 Lime
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 4 tsps Honey
    • 2 Scallions
    • 2 Tbsps Mayonnaise
    Cook the barley
    1 Cook the barley

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Halve the tomatoes.

    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt, pepper, and half the spice blend (you will have extra). Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the prepared white bottoms of the scallions and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook the eggs
    4 Cook the eggs

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

    Make the salsa macha & lime mayo
    5 Make the salsa macha & lime mayo

    Meanwhile, finely chop the peanuts. Quarter the lime. In a bowl, combine the chopped peanuts, sesame seeds, honey (kneading the packet before opening), the juice of 2 lime wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mayonnaise and the juice of the remaining lime wedges; season with salt and pepper.

    Finish the barley & serve your dish
    6 Finish the barley & serve your dish

    To the pot of cooked barley, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked eggs, salsa macha, and lime mayo. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the barley
    1 Cook the barley

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. Cut the white bottoms of the scallions into 1-inch pieces; thinly slice the hollow green tops. Halve the tomatoes.

    Prepare the ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt, pepper, and half the spice blend (you will have extra). Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the prepared white bottoms of the scallions and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    4 Cook the eggs

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

    Cook the eggs
    Make the salsa macha & lime mayo
    5 Make the salsa macha & lime mayo

    Meanwhile, finely chop the peanuts. Quarter the lime. In a bowl, combine the chopped peanuts, sesame seeds, honey (kneading the packet before opening), the juice of 2 lime wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mayonnaise and the juice of the remaining lime wedges; season with salt and pepper.

    6 Finish the barley & serve your dish

    To the pot of cooked barley, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked eggs, salsa macha, and lime mayo. Garnish with the sliced green tops of the scallions. Enjoy!

    Finish the barley & serve your dish
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