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Vegan Mexican Buddha Bowl: Colorful Plant-Powered Bowlfest
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Vegan Mexican Buddha Bowl Recipe

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Calories: 520kcal

Ingredients

  • 1 cup cooked quinoa or brown rice if you’re feeling fancy
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh or frozen, no judgment
  • 1 ripe avocado sliced
  • 1 medium tomato diced
  • 1/2 red onion finely chopped
  • 1 cup mixed greens or romaine
  • 1 small red bell pepper diced
  • 1/4 cup cilantro chopped
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder adjust to your heat level
  • Salt and pepper to taste
  • Optional toppings: salsa vegan yogurt or sour cream, hot sauce

Instructions

  • Prepare the base: fluff the quinoa and season with a pinch of salt. If you’re using brown rice, skip the extra salt here.
  • Season the beans and corn: in a bowl, toss with lime juice, olive oil, cumin, paprika, chili powder, salt, and pepper. Give it a quick stir so the flavors bloom.
  • Assemble the toppings: slice avocado, dice tomato, chop onion, pepper, and cilantro. Set aside a little extra cilantro for a bright finish.
  • Layer the bowl: lay down a bed of greens, add quinoa, then pile on beans, corn, peppers, and tomatoes. Top with avocado slices.
  • Finish with a zing: squeeze fresh lime over everything, sprinkle with cilantro, and add any optional toppings you love. Done—and it looks Insta-worthy without any extra effort.