This is a quick & easy Mexican Buddha Bowl that I previously shared on Instagram. There are no measurements, just ingredients, and whatever happened to be on hand at the time. When I make my next Mexican Buddha Bowl, I guarantee it will look a bit different than this one. So just let the “recipe” be your guide and have some fun mixing whatever you have on hand!
Mexican Buddha Bowl
Ingredients
- organic jasmine rice, cooks in 15 minutes
- BPA-free can or carton of organic black beans, heated up
- sliced grape tomatoes
- diced jalapeño
- diced red onion
- chopped cilantro
- chopped spinach
- avocado OR a few TBSP Casa Verde Jalapeño Salsa Cremosa (ingredients: jalapeño, avocado oil, lime juice, garlic, sea salt) which is what is pictured
- squeeze of lime
Instructions
- Chop all of the ingredients while your rice cooks. This way your meal comes together in about 15 minutes.
- Add the rice to the bottom of your bowl and arrange and load on the toppings. ENJOY!
Tip: For an extra quick Buddha Bowl with Lentils instead of black beans, you could buy TruRoots Quinoa, Brown Rice, & Lentil Blend for your base.
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Grateful you are following along! Find me on the daily @herhealthystyle on Instagram and tag me in your next Mexican Buddha Bowl creation! xx Riane
YOU MAY ENJOY:
Mexican Buddha Bowl (Quick & Easy)
Ingredients
Method
- Chop all of the ingredients while your rice cooks. This way it all comes together in about 15 minutes.
- Add the rice to the bottom of your bowl and arrange and load on the toppings. ENJOY!
Notes
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