Mexican Buddha Bowl

Mexican buddha bowls are easy to make, ready in 30 minutes and perfect for lunch or dinner. Easy to customize based on what you have on hand and perfect for meal prep.

Course dinner

Cuisine Mexican

Keyword mexican buddha bowl

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 548kcal

Author Samantha Rowland

Cost $11.97 Recipe/$2.99 Serving

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.

Notes

Tips:

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!

Storing leftovers

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