I’ve always wondered why Buddha bowls were called that. To my knowledge they have nothing to do with Buddha… But this has become the coined term for vegan bowls with a nice balance of grains, greens and proteins so I’m going to roll with it until a better term get popularised. Please send me a memo when that happens. Anyways, I have a delicious recipe for you today! It’s a Buddha bowl featuring lots of Mexican flavours (my favourite, as you know) and full of healthy, yummy goodness. It’s a super quick recipe as all you pretty much have to do is dice up the ingredients and you’re good to go. This makes it perfect as a lunch dish that you can prepare in the morning and take with you to school or work!
As I was taking photos for this recipe I realised one of the ingredients, the avocado, was still lying on my kitchen counter untouched. No idea how that happened but let’s just pretend there are neatly chopped little green cubes in the photos as well, ok? Haha! Let’s get on with the recipe then.
1/2 cup cooked quinoa
100g canned black beans
100g canned corn
3 pickled green peppers
1 tsp tahini
Take 1/2 cup of cooked quinoa (or prepare 2 heaping tablespoons of uncooked quinoa first by rinsing and cooking it), season with a little bit of salt and pepper, and put it in a deep bowl. Dice the tomato and avocado, and cut the peppers into rings. Drain and rinse the canned black beans and corn. Chop the coriander. Add all the ingredients on top of the quinoa. To make the dressing, combine 1 teaspoon of tahini (sesame paste) with the juice of half a lime and a little salt and pepper. Add a little bit of water if needed to get a nice runny consistency, and stir well. Pour over the bowl and finish it off by sprinkling on some sesame seeds.
And there you have it! A delicious Buddha bowl that’s super easy to make and keeps well for a few hours. An absolutely perfect dish for prepping in the morning or the night before: just be sure to keep the dressing separate and only add right before serving. Enjoy!