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Buddha Bowl Cover.

Mexican Buddha bowl

This bowl is a true symphony of textures and tastes that will transport you straight to the streets of Mexico
5 from 15 votes
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Course: Main Course
Cuisine: Mexican
Keyword: bowls
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 482kcal
Author: Sophie Viau

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!
  • 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

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.
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.

Nutrition

Calories: 482kcal | Carbohydrates: 95g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 534mg | Fiber: 4g | Sugar: 7g | Vitamin A: 518IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 3mg