Mexican Buddha Bowls

It’s high time I post about a meal other than breakfast ya feel me? This dish is a STAPLE in my house. Every single week we eat this (literally). It’s delicious, really easy to put together, and versatile; it can easily be made for meat eaters, vegetarians, or vegans depending on what you want to put in each bowl. This meal is fresh, contains super healthy, but basic ingredients that utilize spices to jazz them up. Next time you need a quick and easy dinner to throw together, try this out, you won’t regret it…but honestly, who ever regrets eating Mexican food?

The garlic lime rice is not only just plain ol’ delicious, but the addition of garlic and lime adds immune system support-garlic is anti-fungal and anti-bacterial, while lime contains lots of vitamin C, which also aids in the absorption of iron from the black beans. The beans are spiced perfectly with garlic, chipotle seasoning, and roasted tomatoes that are bursting with flavor that pairs oh so nice with the rice.

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You can easily switch up the toppings for this dish. You can serve it with greens, (pictured, I added pea shoots that I had in my fridge), avocado (a must!), extra lime, blue corn chips, tortillas, grated cheddar cheese, nutritional yeast (for a cheesy flavor), Cholula hot sauce, shredded chicken (for the meat eaters), extra tomatoes, etc.

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Mexican Buddha Bowls

Serves 2

 

1 cup white rice (basmati, jasmine)
2 15 ounce cans of black beans (look for low sodium)
3/4 of a 15 ounce can of fire roasted diced tomatoes
Bunch of scallions
1⁄2 white onion
2 cloves garlic
3-4 limes
1 avocado
Large handful of shredded romaine
Bunch of cilantro
Pinch of chipotle chili powder
Pinch of cumin powder
Pinch of roasted garlic powder
Pinch of onion powder

Directions

For the rice:

• In a medium pan or ricecooker, cook rice according to directions, or add 1 cup of rice in 2 cups of water. Bring to a boil, then let simmer for about 30 minutes, or until all the water has been absored. After the rice is done cooking, squeeze the juice of 2 limes into the pot, stirring it up. Add a generous amount of roasted garlic powder (regular garlic powder is fine too). Finely mince a handful of cilantro and add this as well, stir, set to the side with a lid on so the flavors can meld together.

For the beans:

• In a large skillet, add a dash of olive oil to the bottom of the pan, and add your chopped onion, and garlic. Saute for about 5 mintues, then add the cans of black beans to the pan (drain 1 of the cans, add the entire contents of the other). Add 3/4 can of the fire roasted diced tomatoes as well. While that is simmering add a dash of chipotle chili powder-more if you like the spice, less if you want it milder. I also add a bit of extra onion and garlic powder, as well as a dash of cumin powder. Stir and let simmer, about 10 minutes, or until the mixture becomes pasty.

For the simple salsa & assembly:

  • Chop the tomatoes, and 2 scallions, add to a bowl. Squeeze the juice of 1 lime over the salsa, and stir.
  • In a bowl, layer the rice, shredded romaine, beans, and top with extra cilantro, avocado slices, lime slices, and simple salsa. Add hot sauce if you like, or eat with a few blue corn tortilla chips.

Enjoy!

xEm.

 

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