This Mexican Buddha Bowl recipe is filled with recent actual meals elements like purple cabbage and avocado and drizzled with a yogurt-cilantro lime dressing.
I like meals served in bowls (and sauces)
I a lot want to eat with a fork then decide one thing up, like a sandwich, or need to knife by means of an enormous meat on a plate. Not solely is it neater, however I discover it simpler too!
I’ve been on a salad/soup/grain bowl kick all 12 months. Right here’s a second buddha bowl recipe after the Chickpea Buddha Bowl I posted earlier this spring.
For sure, the sauce is the kicker on this one too!
What’s a buddha bowl once more?
I’m loosely defining a buddha bowl as a grain bowl with entire grains, protein, greens, and a scrumptious sauce, all artfully organized in an enormous bowl. Though I admit the second I begin consuming all of it will get blended up!
They’re filled with actual meals and really filling – superb for lunch or dinner.
As a result of you’ll be able to prep the elements prematurely, buddha bowls are nice for busy weeknights and as meal prep lunches due to how fast and simple they’re to make and assemble.
Whereas historically buddha bowls are prompt served chilly and will lean vegetarian, let’s have a bit enjoyable with it!
Mexican Buddha Bowl Recipe
This plant based mostly recipe has an amazing number of textures, from the roasted candy potato to the creamy avocado to the tremendous crunchy purple cabbage. Like most bowls that you just assemble, you’ll be able to add or subtract elements that you just may need available. Retailer purchased guacamole, queso fresco, bitter cream, or salsa would kick up the Mexican-inspired elements.
This recipe can be gluten free and could be made dairy free by tweaking the dressing. A silken tofu may make an amazing substitute!
For those who really feel that your dish wants extra of a kick, be happy so as to add some pickled jalapeños or – gasp – crimson onion : ) Serve with some tortilla chip strips for a bit of additional crunch.
Be at liberty to make every little thing from scratch or to take some prep shortcuts by utilizing canned beans and corn, microwavable rice, and pre-chopped cabbage.
Elements
- Candy Potatoes – these are simply so good in heat bowls!
- Black Beans – sub in any beans you want
- Corn – canned or recent
- Purple Cabbage – kale works too!
- Grape Tomatoes
- Avocado (clearly!)
- Brown Rice – you can also make this from scratch or use a microwave package deal. I like Seeds Of Change. You can too use quinoa, wild rice, or white rice.
- Smoked Paprika – certainly one of my favourite elements of all time! A Mexican seasoning or cumin works properly too.
- Olive Oil
- Salt and Pepper
For the Sauce
- Complete Milk Greek Yogurt
- Recent Cilantro
- Garlic
- Recent Lime Juice
Directions
1. Preheat the oven
Preheat oven to 450° F. Line a sheet pan with parchment paper and put aside.
2. Bake Candy Potatoes
Toss candy potatoes and olive oil, ½ teaspoon of the salt and the smoked paprika in a big bowl. Switch to sheet pan and bake for 25-Half-hour or till fork-tender (tossing as soon as to stop burning).
3. Make The Sauce
In the meantime make the sauce: add yogurt by means of lime juice to a meals processor and run till properly mixed. Season with the remaining ½ teaspoon salt and some grinds of pepper.
4. Slice greens
Slice cabbage, halve tomatoes and thinly slice avocado.
5. Combine Beans and Corn; Cook dinner Rice
Combine beans and corn in a small bowl. Cook dinner rice in accordance with package deal. For those who’re cooking from scratch, you will want about 2 cups cooked, which is about one cup dry. The Seeds of Change packet makes about 1.75 cups.
6. Assemble bowls
To serve, layer the cooked brown rice, candy potatoes, beans & corn, cabbage, tomatoes and avocado slices in 4 bowls. Drizzle with cilantro lime sauce.
ENJOY!
You probably have further sauce, be happy to dunk some chips proper in there ; )
Mexican Buddha Bowls with Cilantro Lime Sauce
This Mexican Buddha Bowl is filled with recent elements like purple cabbage and avocado and drizzled with a yogurt-cilantro lime dressing.
Elements
- 2 medium candy potatoes sliced in half moons
- 2 tablespoons olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon smoked paprika
- 1 15-ounce can black beans drained and rinsed
- 1 8.75-ounce can corn drained and rinsed
- 1 cup purple cabbage thinly sliced
- 1 cup grape tomatoes halved
- 1 avocado sliced
- 1 8.5 ounce microwave brown rice packet like Seeds of Change or 1.75 cups cooked brown rice
For the sauce
- ½ cup entire milk Greek yogurt
- 1 cup recent cilantro
- 1 clove garlic
- 2 limes juiced
Directions
-
Preheat oven to 450° F. Line a sheet pan with parchment paper and put aside.
-
Toss candy potatoes and olive oil, ½ teaspoon of the salt and the smoked paprika in a big bowl. Switch to sheet pan and bake for 25-Half-hour or till fork-tender (tossing as soon as to stop burning).
-
In the meantime make the sauce: add yogurt by means of lime juice to a meals processor and run till properly mixed. Season with the remaining ½ teaspoon salt.
-
Combine beans and corn in a small bowl. Slice cabbage, tomatoes, and avocado.
-
To serve, layer the cooked brown rice, candy potatoes, beans & corn, cabbage, tomatoes and avocado slices in 4 bowls. Drizzle with cilantro lime sauce.
Because of Leanne of Healthyish Urge for food for taking these photographs!
Extra posts from Kath:
