Ingredients
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- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 cup canned black beans, rinsed and drained
- 1 tablespoon water
- 1 cup canned corn, drained
- 1 cup cooked brown rice (warmed)
- 1 cup finely chopped romaine lettuce
- 1 avocado, halved and cut into cubes
- 3 tablespoons tahini
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 2 limes, juiced
- 1/4 cup salsa or pico de gallo
- Chopped fresh cilantro (optional, for topping)
Instructions
- Pour your oil into a pot or skillet. Add the onion and sauté for a few minutes, or until the onion has softened. Add the black beans and water and let them cook with the onion for a few minutes to warm the beans.
- Then, lay out 4 servings bowls. Divide the black bean mixture between the bowls, along with the corn, rice, romaine, and avocado cubes. You can either toss the ingredients or keep them separate like a traditional Buddha bowl.
- Make the tahini sauce by combining the tahini, chili powder, cumin, and lime juice in a small bowl. Stir to combine.
- Top the bowls with the tahini sauce, salsa, and cilantro (optional) and serve immediately. Or, you can cover the bowls and store in the refrigerator for up to 4 days.
Notes
- This recipe is very forgiving. You can make adjustments based on the ingredients you have on hand.
- This recipe is made plant-based. If you aren’t vegan or vegetarian, you can add cooked chicken or fish to the bowl.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 302
- Sugar: 3.1 g
- Sodium: 193.1 mg
- Fat: 15.9 g
- Saturated Fat: 2.3 g
- Carbohydrates: 35.6 g
- Fiber: 9.3 g
- Protein: 8.7 g
- Cholesterol: 0 mg