Sunday, May 15, 2022
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Mexican Buddha Bowl – Kath Eats Actual Meals


This Mexican Buddha Bowl recipe is full of recent 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 want to eat with a fork then choose one thing up, like a sandwich, or should knife by an enormous 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 yr. Right here’s a second buddha bowl recipe after the Chickpea Buddha Bowl I posted earlier this spring. 

Evidently, 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 an enormous bowl. Though I admit the second I begin consuming all of it will get blended up! 

They’re full of actual meals and really filling – excellent for lunch or dinner.

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

Whereas historically buddha bowls are steered served chilly and should lean vegetarian, let’s have a bit of enjoyable with it! 

Mexican Buddha Bowl Recipe

This plant primarily based recipe has an important 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 may need readily available. Retailer purchased guacamole, queso fresco, bitter cream, or salsa would kick up the Mexican-inspired elements. 

This recipe can also be gluten free and will be made dairy free by tweaking the dressing. A silken tofu may make an important substitute! 

For those who really feel that your dish wants extra of a kick, be happy so as to add some pickled jalapeños or – gasp – pink onion : ) Serve with some tortilla chip strips for a bit of additional crunch. 

Be at liberty to make every part 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 recent
  • Purple Cabbage – kale works too!
  • Grape Tomatoes
  • Avocado (clearly!) 
  • Brown Rice – you may make this from scratch or use a microwave package deal. I like Seeds Of Change. You may as well use quinoa, wild rice, or white rice. 
  • Smoked Paprika – one in every of my favourite elements of all time! A Mexican seasoning or cumin works nicely too. 
  • Olive Oil
  • Salt and Pepper
For the Sauce
  • Entire 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 lime juice to a meals processor and run till nicely 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; Prepare dinner Rice

Combine beans and corn in a small bowl. Prepare dinner rice in accordance with package deal. For those who’re cooking from scratch, you have to 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!

When you’ve got additional sauce, be happy to dunk some chips proper in there ; ) 

Mexican Buddha Bowls with Cilantro Lime Sauce

This Mexican Buddha Bowl is full of recent 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 recent 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 lime juice to a meals processor and run till nicely 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.

Due to Leanne of Healthyish Urge for food for taking these pictures! 



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