Mexican Buddha Bowl
Mexican buddha bowls are a quick and easy weeknight meal or meal prep lunch! Ready in about 30 minutes, this Mexican buddha bowl is filling, full of flavor and super customizable! Filled with cilantro lime quinoa, Mexican veggies, and smoky black beans, this buddha bowl is going to quickly become you favorite meatless meal!
If you love simple, filling meals like this taco buddha bowl, you should try my Quinoa Sweet Potato Bowls or Sweet Potato Black Bean Bowls.
As a former nutrition coach and personal trainer, I create recipes with busy schedules in mind. Each recipe combines wholesome ingredients and bold flavors while keeping prep time minimal – because I know firsthand that sustainable eating needs to work with your real life. If you need quick and easy meal solutions, Bites of Wellness is the resource for you!
Ingredients
Cilantro Lime quinoa
- Quinoa – I love using quinoa in this recipe, its super filling and even has some protein and fiber. You could also use rice (I love jasmine rice or basmati rice) or cauliflower rice to make this low carb.
- Lime juice – fresh lime juice is best in this recipe! It gives a bright, tangy flavor
- Fresh Cilantro – gives the recipe a fresh, herby flavor that makes the entire dish pop.
- Spices: Salt, garlic powder – these help to elevate the flavors of the dish.
Mexican Veggies
- Zucchini squash and yellow squash – these veggies are easy to find and quick to sauté. Cut these into half moons or cut them into thin matchsticks to cook quickly.
- Red onion – another one of my favorite veggies for a quick sauté. Yellow or white onion could also be used here.
- Bell Peppers –the slightly sweet flavor contrasts the smoky flavors from the seasonings perfectly. Use yellow, red or orange bell peppers.
- Spices: Chili powder, cumin, garlic powder, salt – these spices really help to provide a smoky, Mexican flavor to the veggies.
Black Beans for Tacos
- Black beans – I use canned black beans, that are drained and rinsed well. You can also use kidney beans, white beans or lentils.
- Tomato paste – adds a layer of flavor and also helps to create a sauce for the black beans.
- Spices: Chili powder, ground cumin, salt – the spices help to really take these black beans to the next level of flavor without being a long cooking meal.
Toppings
- Radish (optional) – I love using fresh radish in Mexican inspired meals. It adds a level of freshness and crunch to the meal.
- Avocado – avocado provides a creamy texture
- Salsa – salsa acts almost like dressing in this recipe and provides another layer of flavor. You could also use pico de gallo.
How to make Mexican buddha bowls
Make the quinoa: Rinse quinoa well. Add it and water to the Instant Pot or a pot on the stove. Check out all my tips on how to make quinoa in the instant pot.
Chop the veggies: cut the zucchini and squash into half moon shapes, cut the peppers in cubes and slice the onions into thin strips.
Cook the veggies: Preheat a large skillet over medium to medium high heat. Cook onions 2-3 minutes then add zucchini and squash. Cook 5-7 minutes, stirring regularly. Add the bell pepper and spices. Cook 2-3 more minutes.
Make the black beans: Rinse and drain canned black beans. In the same skillet the veggies cooked in, add the black beans, tomato paste, water, salt and spices. Stir well over medium heat. Cook 5-7 minutes until beans reach your desired consistency (5 for saucier and 7 minutes for drier beans). If you find your beans get too dry add 2-4 tablespoons of water.
Chop garnishes and cilantro: After beans are done cooking, chop the rest of the veggies and cilantro.
Make cilantro lime quinoa: When quinoa is done cooking, add lime juice, cilantro, salt and garlic powder, stir well.
Assemble the taco buddha bowls: add cilantro lime quinoa, Mexican vegetables, Mexican black beans, chopped radish, sliced avocado and a large spoonful of your favorite salsa to a large bowl. Enjoy!
Tips for success
- Store & Reheat: Enjoy these Mexican buddha bowls hot, cold, or room temp. When reheating, add avocado, radish, and salsa just before serving. Pre-portion other ingredients together for quick assembly.
- Avocado Tip: Slice just before serving. Short on time? Make a quick guacamole (avocado + lime juice + cilantro + salt + garlic powder) – it keeps better than sliced avocado.
- Time saving tip: Use frozen quinoa or 90 second quick cooking quinoa (I get mine on Thrive Market). Use frozen peppers and onions in place of the veggies (no chopping required).
Mexican Buddha Bowl
Ingredients
Cilantro Lime Quinoa
- 1 cup quinoa (dry) - $1.12
- 1.5 cups water - $0.00
- 2 medium limes - $0.66
- 1/3 cup cilantro - $0.70
- 3/4 tsp sea salt - $0.04
- 1 tsp garlic powder - $0.10
Mexican Vegetables
- 2 medium zucchini - $1.99
- 1 medium yellow squash - $0.99
- 1 medium red onion - $0.33
- 1 medium bell pepper - $1.29
- 1.25 tsp chili powder - $0.13
- 1 tsp sea salt - $0.05
- 1 tsp garlic powder - $0.10
- 1/2 tsp ground cumin - $0.05
Mexican Black Beans
- 2 cans black beans - $1.92
- 1 tbsp tomato paste - $0.08
- 1/2 cup water - $0.00
- 1/2 tsp sea salt - $0.02
- 1 tsp chili powder - $0.10
- 1/2 tsp ground cumin - $0.05
Toppings
- 2 medium avocado - $1.50
- 3 medium radish - $0.25
- 1/4 cup cherry tomatoes - $0.50
Instructions
- Start by rinsing the quinoa.
- Cook the quinoa: Stove: Add 2 cups water and 1 cup quinoa to a pot with a tight fitting lid. Cook over high heat, bring to a boil, once boiling, cover and turn down to low, simmer for 15 minutes. Instant pot: Add 1 cup quinoa and 1.5 cups water. Cook high pressure 1 minute, let pressure release 10 minutes before manual release.
- Chop the vegetables, cut the zucchini and yellow squash into half moon shapes, dice the bell peppers and slice the onions.
- Preheat a large skillet over medium to medium high heat. Add the onions and cook 2-3 minutes until they start to get tender. Next add the zucchini and yellow squash. Cook 5-7 minutes, being sure to stir often so that onions don't burn. Once zucchini is done cooking, add the spices and bell peppers. Cook 2-3 minutes.
- Rinse and drain the black beans while the veggies are cooking.
- Once vegetables are done cooking, remove the vegetables and add the black beans, water, tomato paste, and spices to the same skillet. Cook over medium heat, stirring well to fully incorporate the tomato paste into the beans. Cook 5-7 minutes (5 minutes for saucy beans and 7 minutes for drier beans). You can always add 2-4 tablespoons to make it saucier. Turn off the stove once beans are done cooking.
- While the black bean are cooking, chop the cilantro, radish, tomato and avocado.
- Once the quinoa is done cooking, add the lime juice, cilantro, salt and garlic powder. Stir well.
- Once the quinoa, veggies and black beans are done cooking, make the buddha bowls by assembling all the ingredients in a single bowl.
Recipe Notes
- Great for meal prep. Enjoy hot, cold or room temperature. Wait to add the avocado, radish and salsa until right before serving.
- Save time: Use frozen quinoa (or buy 90 second microwave quinoa) and use frozen peppers and onions instead of the veggies listed. No chopping needed!
- Fridge: Store up to 5 days in airtight container.
- Freezer: Only beans and quinoa should be frozen. Store in freezer safe container up to 3 months. I don’t recommend freezing veggies, they can get soggy.
Nutrition Information
What else can you add to this Mexican buddha bowl
- Protein: Mexican Shredded Chicken, Air Fryer Frozen Shrimp, Air Fryer Salmon Cubes
- Dressing: Creamy Cilantro Tahini Dressing
- Veggies: Shredded lettuce, pickled onions, pickled jalapeno, fresh jalapeno, fresh or roasted corn
- Crunch: Crushed up tortilla chips, jicama, toasted pepitas or cashews
Common questions
Can this be made without quinoa?
Yes, you could also use rice (I recommend jasmine or basmati if you will be reheating it) or even cauliflower rice to make it low carb.
Want to make this lower in carbs?
Swap out the quinoa for cauliflower rice. Use shredded chicken in place of the black beans.
