Vegan Mexican Buddha Bowls
Ingredients
The base
-
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
The sauce
-
3
tablespoons
tahini
-
¼
teaspoon
chili powder
-
¼
teaspoon
ground cumin
-
2
limes
juiced
-
¼
cup
salsa or pico de gallo
-
to taste
chopped fresh cilantro (optional, for topping)
Instructions
- Sauté the onion in olive oil until softened, then add black beans and water to heat through.
- Prepare the rice in a separate pot while the beans cook.
- In a small bowl, whisk together tahini, chili powder, cumin, and lime juice to make the sauce.
- Divide the bean mixture among bowls, adding corn, rice, romaine, and avocado.
- Top with tahini sauce, salsa, and cilantro, then serve immediately or store in the refrigerator.
Nutrition Facts (estimated)
Servings
4
Calories
302
Total fat
15.9g
Total carbohydrates
35.6g
Total protein
8.7g
Sodium
193.1mg
Cholesterol
0mg
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