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Mexican Buddha Bowl – Kath Eats Actual Meals

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This Mexican Buddha Bowl recipe is filled with contemporary 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 choose to eat with a fork then decide one thing up, like a sandwich, or should knife by means of a giant 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 complete grains, protein, greens, and a scrumptious sauce, all artfully organized in a giant bowl. Though I admit the second I begin consuming all of it will get combined up! 

They’re filled with actual meals and really filling – splendid for lunch or dinner.

As a result of you possibly can prep the elements upfront, buddha bowls are nice for busy weeknights and as meal prep lunches due to how fast and straightforward they’re to make and assemble. 

Whereas historically buddha bowls are recommended served chilly and will lean vegetarian, let’s have somewhat enjoyable with it! 

Mexican Buddha Bowl Recipe

This plant primarily based recipe has a fantastic 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 possibly can add or subtract elements that you just might need readily available. Retailer purchased guacamole, queso fresco, bitter cream, or salsa would kick up the Mexican-inspired elements. 

This recipe can be gluten free and will be made dairy free by tweaking the dressing. A silken tofu would possibly make a fantastic substitute! 

Should you 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 through the use of canned beans and corn, microwavable rice, and pre-chopped cabbage. 

Substances

  • Candy Potatoes – these are simply so good in heat bowls!
  • Black Beans – sub in any beans you want
  • Corn – canned or contemporary
  • Purple Cabbage – kale works too!
  • Grape Tomatoes
  • Avocado (clearly!) 
  • Brown Rice – you can also make this from scratch or use a microwave bundle. I like Seeds Of Change. You too can use quinoa, wild rice, or white rice. 
  • Smoked Paprika – one among 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 forestall 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 keeping with bundle. Should you’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!

If in case you 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 contemporary elements like purple cabbage and avocado and drizzled with a yogurt-cilantro lime dressing. 

Course Lunch, prep day, weeknight dinners
Key phrase avocado, black beans, brown rice, buddha bowl, cabbage, cilantro, corn, candy potatoes

Substances

  • 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 complete milk Greek yogurt
  • 1 cup contemporary 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 forestall 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 images! 



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