This Mexican Buddha Bowl recipe combines all the flavors of your favorite vegan burrito in just one quick and easy to make Tex-Mex veggie rice bowl. It’s healthy, protein-rich, super versatile and makes a great plant-based lunch or dinner meal that’s gluten-free, too!
*Note: Be sure to check out the step-by-step photos in the blog post above!
Add 2 cups of water and ½ tsp of salt in a pot and bring to a boil. Then add the rice, give it a stir, cover the pot with a lid and let it simmer for about 25 minutes, until the rice has absorbed all of the liquid.
In the meantime, prepare the vegetables. Chop the lettuce, tomatoes and onion. Rinse and drain the beans. Thaw the corn.
Slice the bell peppers and roast them in a hot pan with some oil for about 3 minutes, until slightly browned.
Cut the avocado in half and remove the stone. Scoop out the pulp, slice it up and drizzle with some lime juice to prevent the avocado from turning brown. (You can also make guacamole if you prefer).
Now assemble your vegan burrito bowl. First, add some rice in one corner of each bowl. Then place chopped lettuce, kidney beans, corn, cherry tomatoes, and onions next to each other in the bowls (see step-by-step photos in tue blog post above).
Top with avocado slices and sprinkle with some sesame seeds if desired.
Add a dollop of vegan mayonnaise (or another dip/sauce) and garnish with lime wedges, fresh coriander or parsley and some chili flakes.
Serve as it is or with crunchy corn tortillas. Enjoy!
Meal-prep: You can cook the rice and beans ahead of time (if you don’t want to use canned beans). Prepare the rest on the day of serving and store leftovers for the next day.
Please read the blog post above for more helpful tips and information about this recipe.