Taco Buddha Bowl close up
Print Recipe
5 from 2 votes

Oil Free Mexican Inspired Taco Buddha Bowl

Taco Tuesday meets Buddha in this Mexican inspired taco Buddha bowl that is oil free, absolutely delicious, and made using wholesome ingredients!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: gluten free, nut free, oil free, vegan
Servings: 4 Bowls
Calories: 398kcal

Ingredients

  • 2 cups brown rice cooked
  • 1.5 cups black beans cooked or canned
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1 cup corn
  • 2 avocados halved

For the Salad

  • 4 tomatoes diced
  • 1/2 small red onion finely chopped
  • 1 cup cilantro chopped
  • 1 tbsp white wine vinegar
  • 1/2 lime juiced
  • pinch salt & pepper

Instructions

  • In a small bowl, combine all the salad ingredients and mix well. Set aside.
  • Add the black beans, all your seasonings, plus a tablespoon or two of water to a large skillet. Mix well and heat over medium low heat for about 4-5 minutes to heat the beans, and absorb the flavours.
  • Assemble your four Buddha bowls, dividing the components equally between each one. Garnish with additional cilantro and lime wedges if desired.

Nutrition

Calories: 398kcal | Carbohydrates: 57g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 502mg | Potassium: 1150mg | Fiber: 16g | Sugar: 6g | Vitamin A: 38.1% | Vitamin C: 41% | Calcium: 7% | Iron: 19%