Rapture Taste of Mexico Buddha Bowl.

By Jackie DeKnock  ,   

June 13, 2020

Buddha Bowls are all the rage right now, a big bowl of plant-based goodness that offers a completely delicious meal & customized to your liking! Buddha Bowls come from the vegan (& very hip) community: clean eating meets comfort food! You'll be happy that you took the time to create these nutritious Buddha Bowls!

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: 4 Servings

Ingredients

Base 1 ½ cups cooked brown rice or white quinoa

Sautéed Corn Tomato Salsa

½ tablespoon coconut oil

¼ red onion, finely diced

1 ½ cups corn (fresh is always best)!

1 finely chopped pickled jalapeño pepper (depending on spice preference)

1 large field tomato, diced

¼ cup cilantro, coarsely chopped

Juice from ¼ lime

¼ teaspoon Himalayan sea salt

Dash of freshly ground black pepper

Sautéed Red Pepper Black Bean Salsa

1 teaspoon coconut oil

1 red bell pepper, cubed

1 can (2/3 cups) organic black beans, rinsed, drained (or make DIY dried beans from scratch)

¼ cup cilantro, coarsely chopped

1 tablespoon lime juice

¼ teaspoon Himalayan sea salt

Dash of freshly ground black pepper

Cilantro-Lime Vinaigrette

½ cup coconut oil

¼ cup lime juice

2 tablespoons apple cider vinegar or your favourite!

1 tablespoon coconut palm sugar

1 finely chopped pickled jalapeño pepper (depending on spice preference)

½ teaspoon Himalayan salt or to taste

¼ cup cilantro, chopped

Toppings

1 cup cherry tomatoes halved

½ cup baby spinach, coarsely chopped

Garnish

½ cup cilantro, coarsely chopped

2 teaspoons ground chia seed

¼ cup pumpkin seeds

A splash of love

Method

Prepare long grained brown rice or quinoa according to package directions.

Corn Tomato Salsa: Heat a sauté pan with oil over medium-low heat. Add red onion, sauté until onion is tender. Add the corn and jalapeño pepper, toss until warm. Turn heat off, add tomato, cilantro, lime, salt and pepper. Toss together and set aside.

Red Pepper Black Bean Salsa: Heat a sauté pan with oil over medium-low heat. Add red pepper, sauté until the pepper is tender. Add the black beans and toss until warm. Turn heat off, add cilantro, lime juice, salt and pepper. Mix well.

Cilantro-Lime Vinaigrette: Add all of the ingredients to a small blender or food processor, and blend until well-blended. Transfer to a jar and refrigerate.

Prepare and assemble toppings.

Buddha Bowl: Divide brown rice or quinoa into 4 bowls. Spoon the corn tomato salsa and black bean salsa evenly into each bowl. Top with toppings. Drizzle with cilantro-lime vinaigrette, garnish with cilantro, chia and pumpkin seeds and serve. Enjoy your bowls!

{GF/DF/V}

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