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Healthy Mexican Buddha Bowl

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A simple, bright meal made with pantry staples and fresh ingredients, perfect for busy weeknights.

Ingredients

Scale
  • 1 cup cooked rice or quinoa
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen, warmed)
  • 1 medium tomato, chopped
  • 1 small red onion, thinly sliced (optional)
  • 1 avocado, sliced
  • 1/4 cup cilantro, chopped
  • 1 lime, juiced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • Salsa and tortilla chips for topping (optional)

Instructions

  1. Cook rice or quinoa according to package directions. Fluff and keep warm.
  2. In a small pan, warm black beans with cumin, a pinch of salt, and a splash of water for 3–5 minutes.
  3. Chop tomato, slice avocado, and prepare corn.
  4. Mix dressing: lime juice, olive oil, a little honey, and salt. Stir well.
  5. Build bowls: add a base of rice, a scoop of beans, then veggies.
  6. Drizzle dressing, add salsa, top with cilantro and chips or pepitas if you like.
  7. Serve right away or pack dressing separate for lunches.

Notes

Store bowls in airtight containers in the fridge for up to three days. Add fresh toppings after reheating.

Nutrition

Find it online: https://voxrecipes.com/funny-healthy-dinner-recipes-mexican-bowls/