Treat yourself to a colorful and nutritious Mexican Buddha Bowl tonight—it’s a fiesta of flavors and health on your plate!

1

Begin by cooking the quinoa. Rinse 1 cup of quinoa under cold water and combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until all the water is absorbed. Once cooked, fluff it with a fork and set aside.

2

While the quinoa is cooking, prepare the black beans. Rinse and drain 1 cup of canned black beans, then combine them with 1 teaspoon of chili powder and 1/2 teaspoon of salt in a small saucepan. Heat on medium for about 5 minutes until warm.

3

Chop the bell pepper into bite-sized pieces and set aside.

4

In a large bowl, layer the cooked quinoa as the base. Add the black beans on one side, followed by the corn, chopped bell pepper, and diced avocado. You can also mix in a handful of chopped cilantro.

5

For the dressing, squeeze the juice of 1 lime over the entire bowl and drizzle with 2 tablespoons of olive oil for a fresh, zesty flavor.

6

Finish by adding a pinch of salt and more cilantro for garnish. Serve the Mexican Buddha Bowl warm, and enjoy!

2

• Add grilled chicken or shrimp for extra protein.
• Top with spicy salsa or jalapeños for an added kick.
• Include roasted sweet potatoes or butternut squash for a touch of sweetness.

• Soak the quinoa for 30 minutes before cooking for better digestibility.
• Use ripe avocados for creaminess and flavor.
• Experiment with different beans like pinto or kidney beans for variety.

• fat: 15 grams
• fiber: 18 grams
• protein: 15 grams
• calories: 450
• carbohydrates: 60 grams

This dish provides a balanced mix of proteins, healthy fats, and fiber, making it perfect for sustaining energy and aiding digestion.

• Mexican Buddha Bowl with Fajita Veg - Vegan Recipes - Forkful of ...
• Mexican Buddha Bowl with Cilantro Lime Sauce - Delicious on a Dime
• Roasted sweet potato Mexican Buddha Bowl for busy people