Today, I'm bringing a burst of colors and flavors to your table with a delightful recipe for a Mexican Buddha Bowl. This bowl is a true symphony of textures and tastes that will transport you straight to the streets of Mexico
This Bowl will be an awesome mix with this Fresh corn pico de gallo salsa recipe.
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Why you will love this recipe
If you're wondering why this Mexican Buddha Bowl recipe deserves a special place in your heart (and your stomach), let me give you all the mouthwatering reasons why you'll absolutely fall head over heels for this culinary creation:
Wholesome Goodness: We're talking about a bowl that's not just about flavor, but also about nourishment. With a combination of nutritious ingredients like red beans, crisp and colorful veggies, and a hearty serving of rice, this Mexican bowl is a wholesome powerhouse that keeps you full and satisfied.
Customizable Creativity: Flexibility is the name of the game. the best part is that you can switch up the ingredients to suit your preferences and what's available. Fresh corn? Go for it! Prefer black beans over red beans? Absolutely. This recipe is a canvas for your culinary creativity.
Great meal prep lunch: Meal prepping is a fantastic way to save time, eat healthier, and ensure you have delicious meals ready to go throughout the week
Easy Weeknight Wonder: Life can get busy, but that doesn't mean compromising on taste. This recipe is a weeknight warrior, quick and easy to whip up after a long day. It's a one-pan wonder that brings dinner to the table in no time.
All About Balance: A Buddha bowl is all about balance, and this Mexican-inspired version is no different. You've got your protein, your veggies, your healthy fats – all harmoniously combined to create a well-rounded and satisfying meal.
The ingredients
You will need these simple ingredients to make this Mexican Buddha Bowl.
Oil
Chili Powder and Cumin: This spice mix is the heart and soul of Mexican food. The chili powder brings warmth and depth, while the cumin adds a smoky earthiness.
Sweet Corn: Corn adds a touch of sweetness. You can use frozen corn for convenience, or fresh corn for an extra pop of juiciness.
Red Beans: These little red gems are packed with vegetarian protein and fiber, making them a nutritious addition to your bowl.
Bell Pepper
Red Onion
Avocado
Tomato or cherry tomatoes
Lime Wedges: A squeeze of lime juice over your creation adds a zesty kick that lifts the flavors and brightens every bite.
Fresh Cilantro
Rice: The rice serves as the hearty foundation of your Buddha bowl.
Sour Cream: Sour cream brings a velvety creaminess with a tangy twist to your sauce.
Salsa: Your choice of salsa adds heat and depth of flavor to the sauce. From mild to fiery, you're in control of the spice level.
Other great addition: Green onions, crushed tortilla chips, in half, pickled onions, queso fresco and roasted sweet potato.
How to make this Mexican Buddha Bowl; Step by Step
In a bowl, mix together the chili powder and cumin. It's like creating your own flavor explosion! Sprinkle this over your drained red beans and give them a good toss.
Heat up your oil in a pan over medium heat. Toss in the corn and the spiced red beans. Let them sizzle and sauté for about 5 minutes until they're nicely coated with those aromatic spices.
Toss in the yellow pepper and red onion. Sauté for another 3-4 minutes, just until they start to soften. We want them to maintain a bit of their crunch.
While your veggies are sizzling, take that avocado and slice it up like a pro. Sprinkle a touch of lime juice over the slices to keep them looking fresh and vibrant.
Start by layering your bowls with a generous helping of rice. Top it with the sautéed veggie and bean mixture. Lay those beautiful avocado slices and the cherry tomatoes.
In a small bowl, mix together the sour cream, salsa, fresh lime juice, and a pinch of salt. Give it a good stir until it's a creamy, tangy masterpiece.
Drizzle your delicious sauce over the colorful bowl.
Garnish your creation with fresh cilantro leaves and a few lime wedges.
Grab a fork and dig in! Mix everything together to create a medley of flavors and textures.
Tips
Slice the avocado just before serving to prevent it from oxidizing and turning brown. A sprinkle of lime juice helps delay the browning process.
After cooking the rice, fluff it gently with a fork. This helps it separate and become light and fluffy.
Prep your ingredients ahead of time, especially if you're making this on a busy weeknight. Chopping, slicing, and measuring before cooking will make the process smoother.
Variations
1. Protein Swap:
Instead of red beans, try using black beans or chicken. They bring their own distinct flavor and texture to the bowl.
2. Grain Diversity:
Switch out white rice for brown rice, quinoa, or even cauliflower rice for a lower-carb option. Each grain variation adds its own nutritional value and taste.
Bell peppers : Choose the color of your choice.
3. Chipotle Charm:
Incorporate chipotle peppers in adobo sauce for a smoky and spicy flavor dimension. Just a touch can transform your bowl.
Storage
Store in an airtight container and store in the refrigerator for up to 3-4 days.
While most of the components are best enjoyed fresh, the sautéed beans, veggies, and rice can be frozen for longer storage. Allow them to cool completely, then transfer to freezer-safe containers or bags. They can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating.
FAQ
Absolutely! While it's best to assemble the bowl just before eating to maintain the freshness of the ingredients, you can prep the components ahead of time and store them separately. Assemble the bowl when you're ready to enjoy it.
Can I skip the rice for a low-carb version?
Yes, you can omit the rice or substitute it with cauliflower rice or romaine lettuce for a low-carb version of the bowl.
Absolutely! Feel free to add more veggies like roasted sweet potatoes, grilled zucchini, or even sautéed mushrooms to make the bowl even more nutritious and flavorful.
More Power Bowls Recipes
Mexican Buddha bowl
Ingredients
For the bowl
- 1 tablespoon oil I'm all about that olive oil or avocado oil goodness
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup corn I used frozen, but feel free to go fresh if you prefer
- 1 can 14 oz can of red beans drained and rinsed
- 1 yellow bell pepper diced
- 1 red onion diced
- 2 roma tomato diced or 1 cup of cherry tomato cut in half
- 1 avocado sliced (because avocado makes everything better!)
- Lime wedges for that tangy twist
- A handful of fresh cilantro leaves because we're all about that fresh pop of flavor
- 4 cups of cook rice white rice or whole grains (to keep you fueled and satisfied
For the sauce
- ½ cup sour cream
- ¼ cup salsa pick your preferred level of heat
- 1 teaspoon fresh lime juice for that zing!
- ⅛ teaspoon salt to bring out all those amazing flavors
Instructions
- In a bowl, mix together the chili powder and cumin. It's like creating your own flavor explosion! Sprinkle this over your drained red beans and give them a good toss.
- Heat up your oil in a pan over medium heat . Toss in the corn and the spiced red beans. Let them sizzle and sauté for about 5 minutes, until they're nicely coated with those aromatic spices.
- Toss in the yellow pepper strips and red onion slices. Sauté for another 3-4 minutes, just until they start to soften. We want them to maintain a bit of their crunch.
- While your veggies are sizzling, take that avocado and slice it up like a pro. Sprinkle a touch of lime juice over the slices to keep them looking fresh and vibrant.
- Start by layering your bowls with a generous helping of rice. Top it with the sautéed veggie and bean mixture. Lay those beautiful avocado slices and diced tomatoes.
- In a small bowl, mix together the sour cream, salsa, fresh lime juice, and a pinch of salt. Give it a good stir until it's a creamy, tangy masterpiece.
- Drizzle your delicious sauce over the bowl.
- Garnish with fresh cilantro leaves and a few lime wedges.
- Grab a fork and dig in! Mix everything together to create a medley of flavors and textures.
Notes
- Slice the avocado just before serving to prevent it from oxidizing and turning brown. A sprinkle of lime juice helps delay the browning process.
- After cooking the rice, fluff it gently with a fork. This helps it separate and become light and fluffy.
- Prep your ingredients ahead of time, especially if you're making this on a busy weeknight. Chopping, slicing, and measuring before cooking will make the process smoother.
- Store in an airtight container and store in the refrigerator for up to 3-4 days.
- While most of the components are best enjoyed fresh, the sautéed beans, veggies and rice can be frozen for longer storage. Allow them to cool completely, then transfer to freezer-safe containers or bags. They can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating.
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