Mexican Buddha Bowl with Spicy Sauce
This easy Mexican Buddha Bowl is packed with warm rice, spiced beans, fajita veggies, and a creamy sauce. Perfect for weeknights or meal prep.
Servings: 4
Calories: 482kcal
Equipment
- large skillet
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the bowl
- 1 tablespoon oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 cup corn
- 1can 18 oz red or black beans drained
- 1 bell pepper diced
- 1 red onion diced
- 4 cups cooked rice
- 1 avocado sliced
- 1 cup tomatoes
- Fresh cilantro and lime wedges
For the sauce
- ½ cup sour cream
- ¼ cup salsa
- 1 teaspoon lime juice
- ⅛ teaspoon salt
Instructions
- Stir chili powder and cumin together in a bowl.
- Coat the beans evenly with the spice mix.
- Heat oil in a skillet over medium heat.
- Cook corn and beans until warm and lightly browned.
- Add bell pepper and onion. Cook until tender-crisp.
- Mix sour cream, salsa, lime juice, and salt until smooth.
- Divide rice between bowls.
- Top with veggies, avocado, and tomatoes.
- Drizzle with sauce and garnish with cilantro and lime.
Notes
- Taste and adjust seasoning before assembling.
- Mild salsa keeps it family-friendly.
- Let veggies cool slightly before storing.
- Add crunch right before serving.
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
