Try this 30-minute Mexican Buddha Bowl for a flavorful and healthy plant-based dinner! Bursting with flavors and textures, it’s a true hit with the whole family and easily customizable.
Do you love Mexican flavors and are looking to eat healthy plant-based meals? Then this colorful Mexican Buddha Bowl will be perfect for you.
It features simple yet delicious components such as rice, mango salsa, creamy guacamole and a hearty black bean and corn mixture — basically everything you love about Mexican cuisine.
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Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
This recipe is easy to make in around 30 minutes and has serious potential to become your new go-to weeknight dinner!
- Ready in 30 minutes
- Easy to make with cheap ingredients
- Healthy and filling
- Loaded with protein, healthy fats & complex carbs
- Great for meal prep
- Versatile and so flavorful
Although it might look complicated at first glance, all components for this Mexican Buddha Bowl are easy to prepare and you can choose between homemade and store-bought mango salsa!
- Rice — use any cooked rice of your choice.
- Black beans & corn — essential staples for hearty Mexican bowls!
- Bell pepper & garlic — they are cooked in spices & tomato paste.
- Mango salsa — for a sweet and tangy finish.
- Guacamole — for some healthy fats & creaminess!
- Lettuce — crunchy and healthy add-in.
In terms of kitchen equipment, you’ll need a saucepan or skillet, cutting board, knife, measuring equipment and serving bowls.
Feel free to either make the mango salsa and guacamole from scratch or just use store-bought versions!
How to make this Mexican Buddha Bowl
- Cook rice if you don’t have any leftover cooked grains.
- Make salsa and guacamole if not using store-bought ones.
- Place a saucepan over medium heat and add a splash of water.
- Dice bell peppers and mince garlic, then add to the warm saucepan.
- Cook for 8-10 minutes, until the veggies have softened, stirring occasionally.
- Add spices, beans, corn and tomato paste. Mix well with a spoon to combine.
- Cook for a few minutes until everything is warmed through.
- Adjust to taste preferences, then divide between serving bowls.
- Assemble with cooked rice, salsa and guacamole.
Storage & serving
This Mexican Buddha bowl works great for meal prep as you can store the components individually and then eat the leftovers for lunch the next day!
The bean and veggie mixture keeps well for longer compared to the salsa and guacamole and can be stored in a lidded container for up to 4 days in the fridge.
Tips for this recipe
Mexican Buddha bowls taste best when there’s a delicious balance of plant-based protein, filling starches, creamy fats as well as cooked and raw veggies!
Simply double or triple this recipe to feed more people with minimal effort.
You can add different foods you have in your fridge and need to use up for this recipe — which is a great step towards the reduction of food waste.
Also, you don’t need to follow the recipe to a T: if you don’t love cilantro, for example, go for parsley instead.
Here are more swaps and adjustments for you!
- Rice: flavor with lime juice, cilantro, salt and garlic powder.
- Black beans: use pinto or kidney beans instead.
- Tomato paste: swap for canned tomatoes to make your beans saucier!
- Guacamole: add sliced avocados for a quicker version or make it avocado-free by topping your bowl with vegan mayo, hummus or sour cream!
- Bell pepper: use zucchini or yellow squash, mushrooms or plum tomatoes instead or omit entirely.
- Lettuce: omit if wanted or use spinach, romaine or your favorite salad mix.
More vegan recipes
Try these meal prep-friendly Mexican recipes next!
Have you tried our Mexican Buddha Bowl and liked it? Share with us in the comments below, rate our recipe and Pin it for later!
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 3 tablespoons vegetable broth
- 1 teaspoon soy sauce
- 2 tablespoons tomato paste
- 1 15-oz (400 g) can black beans, drained
- ½ cup corn kernels (80 g)
- 1 teaspoon paprika powder
- 1 teaspoon cumin powder
- ½ teaspoon salt
- Place a saucepan over medium-high heat and add garlic, bell pepper and a splash of water or olive oil.
- Sauté for 8-10 minutes, stirring occasionally, until the veggies have softened. Add more water as needed!
- Now, add the rest of the ingredients and mix until well combined.
- Cook for a few more minutes until everything is warmed through has developed some flavor.
- Adjust to taste preferences, then divide the mixture between two serving bowls.
- Assemble with cooked rice, lettuce, salsa and guacamole. Enjoy!
- Roasted veggies are a great addition to this Mexican Buddha bowl!
- You can use cooked quinoa instead of rice for this recipe.
- Any pico de gallo tastes great in this bowl.
- Instead of using guacamole, you can top your meal with sliced avocado.
Nutrition Information:Yield: 3 Serving Size: ⅓ recipe
Amount Per Serving: Calories: 451Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 160mgCarbohydrates: 78gFiber: 16gSugar: 14gProtein: 15g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!