Mexican Buddha Bowl
A vibrant and nutritious bowl combining quinoa, roasted vegetables, black beans, and fresh toppings for a wholesome meal.
Ingredients
Grains
- 1 cup quinoa (dry)
- 1.5 cups water
Vegetables
- 2 medium zucchini (sliced into half-moons)
- 1 medium yellow squash (sliced into half-moons)
- 1 medium red onion (sliced)
- 1 medium bell pepper (diced)
Black Beans
- 2 cans black beans (rinsed and drained)
Other ingredients
- 1 tbsp tomato paste
- 2 medium avocado (sliced)
- 3 medium radish (sliced)
- 1/4 cup cherry tomatoes (halved)
- 1 medium lime (juiced)
- 0.75 tsp sea salt
- 1 tsp garlic powder
- 1.25 tsp chili powder
- 0.5 tsp ground cumin
Instructions
- Rinse the quinoa and cook it with water over high heat until boiling, then simmer for 15 minutes. Alternatively, cook in an Instant Pot on high pressure for 1 minute, then release pressure.
- Chop the vegetables and prepare the toppings. Sauté onions, add zucchini and yellow squash, then season with spices. Cook until tender.
- Rinse and drain black beans. Add beans, tomato paste, water, and spices to the skillet, cook for 5-7 minutes until saucy.
- Mix cooked quinoa with lime juice, cilantro, salt, and garlic powder. Assemble bowls with quinoa, vegetables, beans, and toppings.
Notes
Feel free to customize with your favorite toppings or add hot sauce for extra flavor.