Love Mexican food? Then you have to try this Mexican Buddha Bowl Recipe packed with nutritious ingredients, including quinoa, black beans, spinach, corn, tomatoes, and avocado! This is a sponsored post written by me on behalf of Success®.

Right now, I’m sort of obsessed with Buddha bowls. The trend has really caught on in my home because of how easy it is to make a nutritious lunch or dinner with a few simple ingredients.

Now that we’re heading into the new school year, I’m going to have even less time on my hands to prepare meals, and Buddha bowls are a fantastic way to get a full serving of vegetables, protein, and grains in without a lot of prep.

If you’re unfamiliar with the Buddha bowl craze, check out my post on How to Make a Buddha Bowl, which shows you ingredients to add step by step — it’s super easy and can be customized to your taste!

My latest Buddha bowl creation is a spin on one of my family’s favorite meals— taco salad!

In this Mexican Buddha Bowl Recipe, I use all the yummy flavors that make taco salads so great, without any of the fluff— ingredients include, Success® Tri-Color 100% Quinoa, black beans, avocado, corn, tomato, red onion, jalapeno, lime, and cilantro. It really doesn’t get more delicious than that!

Mexican Buddha Bowl Recipe

Ingredients:

1 bag Success Quinoa, prepared
1 can black beans
1 bag baby spinach
2 avocados, sliced
2 small tomatoes, diced
1 cup corn
¼ large red onion, diced
1 jalapeno, sliced
1 lime, quartered
Cilantro
Salt, pepper and Mexican spices to taste

How to Make a Mexican Buddha Bowl:

1. Portion spinach into 4 bowls.

2. Add cooked quinoa, black beans, avocado, tomato, corn, red onion and jalapeno to each bowl as desired.

3. Sprinkle each bowl with salt, pepper & Mexican spices to taste.

4. Garnish with cilantro and lime.

As prepared, this Mexican Buddha bowl is vegan. I do not use dressing because I like to mix up all the ingredients and the avocado and tomatoes work as a salsa. You could add a drizzle of sour cream or Greek yogurt to keep the recipe vegetarian.

Grilled chicken, shrimp or tempeh would make this Buddha bowl even more of a meal, especially for picky eaters who are new to the style of superfood bowls.

Mexican Buddha Bowl Recipe

Servings: 4

Author: Stefanie Fauquet

Ingredients

1 bag Success® Quinoa
1 can black beans
1 bag baby spinach
2 avocados sliced
2 small tomatoes diced
1 cup corn
¼ large red onion diced
1 jalapeno sliced
1 lime quartered
Cilantro
Salt pepper and Mexican spices to taste

Instructions

Portion spinach into 4 bowls.
Add quinoa, black beans, avocado, tomato, corn, red onion and jalapeno to each bowl as desired.
Sprinkle each bowl with salt, pepper & Mexican spices to taste.
Garnish with cilantro and lime.

Success is in the bag.®

One of my best tips for keeping the recipe quick and easy is Success Quinoa. The 10-minute boil-in-bag cooking method is an amazing shortcut, especially with my family’s busy schedule as we head back to school.

I love how the Success Quinoa bags are pre-portioned, so I don’t have to measure, and there is no mess to clean up… It also cooks perfectly every time!

Quinoa has been a staple in my family’s diet for a while now because it tastes delicious in a variety of dishes, while being an excellent source of fiber and a complete protein, containing all nine essential amino acids.