Mexican Buddha Bowl
A vibrant, nutrient-packed bowl with south-of-the-border flavors
Ingredients
Instructions
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Prepare the quinoaIn a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
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Roast the sweet potatoesPreheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.
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Prepare the black beansHeat the remaining tablespoon of olive oil in a small saucepan over medium heat. Add the black beans and a pinch of cumin. Cook for 3-5 minutes until heated through, gently mashing some of the beans for texture. Season with salt and pepper.
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Assemble the corn salsaIn a small bowl, combine corn kernels, cherry tomatoes, red onion, half of the cilantro, a squeeze of lime juice, and a pinch of salt. Mix well and set aside.
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Assemble the bowlsDivide the cooked quinoa among four bowls. Arrange the roasted sweet potatoes, seasoned black beans, corn salsa, and sliced avocado on top of the quinoa, creating distinct sections for visual appeal.
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Add the finishing touchesGarnish each bowl with the remaining cilantro and serve with lime wedges on the side. Optional additions include a dollop of Greek yogurt or a drizzle of hot sauce for extra flavor.
Nutritional Information
450
Calories
per serving
15
Protein
g per serving
68
Carbohydrates
g per serving
15
Total Fat
g per serving
2.1
Saturated Fat
g per serving
12
Fiber
g per serving
8
Sugar
g per serving
480
Sodium
mg per serving
35
Vitamin C
% daily value
3.8
Iron
mg per serving
Mexican Buddha Bowl is Also Known As
Mexican Grain Bowl, Tex-Mex Buddha Bowl, Burrito Bowl, Mexican Power Bowl or Vegan Mexican Bowl
