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.
- 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
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Portion spinach into 4 bowls.
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Add quinoa, black beans, avocado, tomato, corn, red onion and jalapeno to each bowl as desired.
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Sprinkle each bowl with salt, pepper & Mexican spices to taste.
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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.
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Other Mexican Inspired Recipes You Might Like:
- Mexican Corn Cake
- Taco Stuffed Bell Peppers
- Mexican Black Bean & Quinoa Stuffed Peppers
- Taco Stuffed Sweet Potatoes
- Sheet Pan Chicken Fajitas
- Mexican Lasagna with Tortillas
- Southwest Quinoa Salad
- Chipotle Barbacoa
This is a sponsored post written by me on behalf of Success®.
