Mexican Buddha Bowl

This vegan Mexican Buddha Bowl is here to liven up your lunchtime!

Midweek lunches can get a bit boring, can’t they? You have your tofurky sandwiches, soup and rolls (like this one, which nonetheless, is super tasty) and salads, but we think midweek lunches should be more than just ‘OK’ – they should be exciting! We often make the same stuff, week in week out, but we’re trying to change that and wanted to share some options with all you vegan punks out there.

That’s why we’ve come up with this vegan Mexican Buddha bowl – it’s warming, spicy and when served with avocado it has a nice creamy edge too. Plus, you’ll be the envy of everyone at work when lunchtime comes around, and Buddha Bowls just aren’t going out of fashion, so we can’t think of a reason not to make this one.

Mexican Buddha Bowl

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• Author: Dan Saunders
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 4 1x

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Ingredients

For the rice:

• 200g brown rice
• 2 tbsp tamari
• 3 tbsp tahini

For the rest:

• 3 cloves garlic - finely chopped
• 800g black beans (2 tins)
• 2 tsp cumin
• 1 red onion - chopped
• 400g extra firm tofu - pressed for at least an hour (preferably for a few hours)🌿 1 lime - halved
• 1 tbsp tamari
• 2 tbsp rapeseed oil
• 2 tsp smoked paprika
• Serve with fresh coriander, chilli and avocado (about half an avocado per person)

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Instructions

1. Preheat the oven to gas mark 6/200c
2. In a pan of boiling water put the rice on to cook, this should take 25-30 minutes but check the instructions on the packet
3. While the rice cooks cut the tofu into bitesize chunks, mix together the rapeseed oil, juice of half the lime and the smoked paprika, then stir in the tofu to cover it in the mix
4. Lay the tofu out in a non stick roasting tray and bake for 20 minutes, turning half way
5. While everything else cooks, start on the black beans. Sauté the red onion and garlic over a medium heat in a frying pan until onions are translucent
6. Add the beans into the pan then sprinkle over the cumin and tamari. Mix together really well
7. Keep on the heat, stirring until the beans start to resemble refried beans
8. Squeeze the juice of the remaining half a lime over the beans then mix well
9. By this time the rice should be ready, drain, rinse with hot water and then put back into the pan
10. Mix through the tamari and tahini and stir really well.
11. Serve with fresh coriander, red chilli and avocado

• Category: Lunch
• Method: Oven-bake, Stove-top
• Cuisine: Mexican, Fusion

Keywords: Vegan Mexican Budha Bowl