Flavorful Mexican Buddha Bowl

two Mexican Buddha Bowls, cilantro and a towel on a table

Flavorful Mexican Buddha Bowl

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.

Course Salads + Bowls

Cuisine Mexican

Keyword 30 minute meal, dinner, gluten-free, healthy eating

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 451

Author Alena Schowalter

Ingredients

Mexican beans

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

To serve

½ recipe Mango Salsa
½ recipe Guacamole
2 cups rice cooked (400 g)
2 cups lettuce chopped (60 g)

Instructions

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!

Notes

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