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    "home" » Recipes » MAIN DISHES

    Mexican Buddha Bowl

    June 6, 2020 by Sophie Leave a Comment

    Jump to Recipe Print Recipe

    Find the Sunshine of Mexico in this Healthy Mexican Buddha Bowl !

    This Mexican Healthy Bowl combines all the flavors I love, from salsa to the guacamole to the grilled tofu with a touch of chili.

    This bowl is filled with protein and it's also a feast for the eyes. Each bowl can be personalized, everyone can add the ingredients they want. Very easy, don't hesitate to add this type of bowl to your menu with the ingredients you have on hand.

    You can also prepare this Mexican bowl for a meal prep. Keep the ingredients in different containers and you only have to do the assembly at the last minute.

    Bol Santé à la Mexicaine

    Tofu 101

    Tofu is made from curdled fresh soy milk, which has been compressed into blocks. It is generally 100% gluten-free, vegetarian and vegan.

    Tofu has a neutral flavor that easily to adopts with any seasoning you want to add.

    Tofu is a vegetarian protein rich in calcium and protein. Tofu is also a great source of amino acids and is low in calories. Try to buy your tofu Organic or GMO-free.

    There are two main categories of tofu - silky or firm. The silky tofu is soft and liquid because it contains a lot of water. Firm tofu can be medium, firm or extra-firm. For this recipe, you will need firm or extra-firm tofu.

    Healthy Mexican bowl
    Healthy Mexican Bowl

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    Healthy Mexican Bowl

    Healthy Mexican bowl

    This Healthy Mexican Bowl combines all the flavors I love, from salsa to guacamole to grilled tofu with a touch of chili
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course dinner
    Cuisine Mexican
    Servings 4
    Calories 482 kcal

    Ingredients
      

    • 6 cups cooked rice or quinoa
    • 14 ounce extra firm tofu
    • 1 teaspoon chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon cumin
    • salt and pepper to taste
    • 3 cups corn frozen
    • 1 can kidney beans
    • Guacamole
    • Salsa Pico de Galo
    • ¼ cup green onions chopped
    • Fresh coriander to taste.

    Instructions
     

    • Cook rice or quinoa according to package directions
    • In a pan (ideally cast iron) add 2 tablespoons of avocado oil and over medium heat add the tofu, spices, salt and pepper. Cook the tofu for about 8-10 minutes until golden brown and crispy on the outside.
    • In the microwave in a little water, cook the frozen corn for 3 minutes at maximum power.
    • Make the assembly, in each bowl add the rice and the other ingredients on top

    Notes

    This article contains affiliate links. Click here to view the disclosure policy. I recommend only the products I know and love!

    Nutrition

    Calories: 482kcalCarbohydrates: 95gProtein: 18gFat: 4gSaturated Fat: 1gSodium: 76mgPotassium: 534mgFiber: 4gSugar: 7gVitamin A: 518IUVitamin C: 8mgCalcium: 69mgIron: 3mg
    Keyword végan
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    Hi, I'm Sophie! Passionate about cooking, I love to create recipes with simple and affordable ingredients. No prerequisite in cooking is necessary to make my recipes, everyone will find pleasure in cooking and eating!

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