Rapture Taste of Mexico Buddha Bowl.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, SoulBuddha 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!
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
1
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.
2
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}
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
Directions
1
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.
2
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!