Buddha bowls are a simple and delicious way to enjoy a healthy meal. All it takes is some simple bowl building skills and you can take this where ever you want!
As we approach Cinco de Mayo, I wanted to share a Tex-Mex inspired version that we created with our friends at Sol Cuisine! We created a super cheesy Queso sauce with our Smokey Jalapeño cashew cheese to top this bowl filled to the brim with Mexican wild rice, salad, beans and Sol Cuisine's Spicy Black Bean Bites.
Makes 2 Burrito Bowls
1 heaping Tbsp of taco seasoning
1 cup of wild rice cooked in 2 cups of stock & 1 cup of salsa
Cook desired rice as directed with a heaping cup of salsa. I used wild rice this time, which usually requires 1/2 cup more liquid then recommended
1 cup of coconut milk from the can
1 container of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
Juice of 1 lime
1 tin of chopped green chilis, or 1/4 cup
2 Tbsp each of diced white onion, and fresh jalapeño
Add everything together in a small pot on the stove. Simmer for about 10 minutes, or until the cheese has melted and incorporated with the coconut milk. Add a little more coconut if you prefer a thinner Queso sauce
Build Your Burrito Bowl
1 package of Sol Cuisine Spicy Black Bean Bites, cooked according to package directions
1 head of romain lettuce, chopped
1 ripe avocado, peeled and sliced
1 handful of cherry tomatoes, halved
1/2 can of pinto beans, drained and rinsed
1 handful of corn chips
Cilantro to garnish
Lime to garnish
To a large bowl, add a scoop of taco seasoned rice, fresh avocado, baked Sol Cuisine Spicy Black Bean Bites, chopped lettuce, cherry tomatoes, pinto beans, and corn chips. Drown everything in tons of warm and smokey Queso sauce. Garnish with some lime and chopped cilantro. Add some extra heat with more fresh jalapeño to garnish.