Mexican Buddha Bowl

A Mexican Buddha Bowl (AKA vegan fajita bowl) is an amazingly vibrant meal prep lunch or dinner that packs in the protein and is a feast for the eyes as well as the belly!

Course Lunch

Cuisine Fusion, Mexican

Diet Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 467kcal

Author Jess & Dan

Ingredients

For the avocado:

3 avocados – peeled and chopped
1 tablespoon lime juice
Salt and pepper – to taste

For the rice:

250 g brown rice
2 tablespoon fresh coriander
2 tablespoon lime juice

For the fajita vegetables:

400 g chestnut mushrooms – sliced
3 peppers – sliced
1 onion – sliced
1 teaspoon coriander powder
1 teaspoon chipotle powder
2 teaspoon smoked paprika
½ teaspoon garlic powder – finely chopped
½ teaspoon salt
2 tablespoon olive oil

For the refried beans:

240 g black beans – 1 x 400g can, drained
2 cloves garlic
125 ml water
salt – to taste

For serving:

1 cup sweetcorn
Fresh coriander – optional
chilli flakes – optional
salsa – optional
hot sauce

Metric - US Customary

Instructions

Cook rice according to package instructions. For whole grain rice, it usually takes 25 minutes on the stove top. Once it’s ready, mix through the chopped fresh coriander, salt and lime juice. Then set aside.
250 g brown rice, 2 tablespoon fresh coriander, 2 tablespoon lime juice
While the rice cooks, place all of the chopped vegetables in a mixing bowl. In a separate small bowl mix the olive oil, spices and salt. Pour over the vegetables and mix really well until it’s all coated in the mix.
400 g chestnut mushrooms, 3 peppers, 1 onion, 1 teaspoon coriander powder, 1 teaspoon chipotle powder, 2 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, 2 tablespoon olive oil
Place onto a lined baking tray and bake for 20 minutes on gas mark 5. Turn half way.
In a saucepan, fry off the garlic with oil spray or a splash of water.
2 cloves garlic
Then add in the black beans on a medium high heat, stir well then begin mashing with a potato masher or a fork. Add in the water, a little at a time, until it reaches the consistency of refried beans – it should be like a thick chunky paste, and no whole beans should be visible. You may need all of the water, you may need slightly less than ½ a cup.
240 g black beans, 125 ml water, salt
In a separate dish, take the peeled avocados, lime juice and salt and pepper and mash it all together, until you have roughly mashed avocado, similar to guacamole.
3 avocados, Salt and pepper, 1 tablespoon lime juice
Place the rice in the bowl and serve the roasted vegetables, black beans, mashed avocado and sweetcorn on top, in separate sections. You can then also add hot sauce (or chilli flakes), vegan sour cream (or yoghurt), fresh coriander, salad leaves, fresh cherry tomatoes and tomato salsa, depending on your preference.
1 cup sweetcorn, Fresh coriander, chilli flakes, salsa, hot sauce

Notes

The Mexican Buddha bowl is super flexible. Serve it with extra toppings that suit your taste buds. We recommend choosing from: vegan sour cream, salsa or pico de gallo, fresh coriander, salad leaves, hot sauce and even a few nacho chips.
Store in the refrigerator for up to 3 days. Portion out each bowl into an airtight container if eating cold, straight from the fridge. If you’re going to reheat any part of the bowl, make sure to store each part individually.
Make the avocado mash fresh each day, if you like, but it does keep well in the fridge as it has lime juice in it – perfect for helping to preserve it.
Switch mushrooms for tofu, tempeh or sweet potato wedges.
We do not recommend this recipe for freezing.

Nutrition