Yes! This recipe is vegan as written to fit as many diets as possible. But you could easily add cooked shredded chicken or even ground beef to make these into burrito bowls.

What is a Buddha bowl?

The idea of a Buddha bowl is balance - a little bit of all foods to create a wonderful mixture of all sorts of nutrients. They are also traditionally served cold, which means this is perfect for packing for lunch. No need to reheat.

Vegan Mexican Buddha Bowls with Spicy Tahini Sauce

Name: Mexican Buddha Bowls with Spicy Tahini Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; ½ 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; ¼ teaspoon chili powder; ¼ teaspoon ground cumin; 2 limes, juiced; ¼ cup salsa or pico de gallo; Chopped fresh cilantro (optional, for topping)

Ingredients

Units Scale

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)

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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.

Author: Carrie Forrest, MPH in Nutrition
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