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.