Taco-Inspired Buddha Bowl with Veggies and Mixed Beans
This Taco-inspired Buddha Bowl is a vibrant and protein-rich meal that comes together in 30 minutes. Combining sauteed vegetables, hearty mixed beans, and delicious Mexican flavors, this recipe is perfect for busy weeknights or a light and healthy lunch.
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This Taco Buddha Bowl takes inspiration from classic taco flavors, offering a vibrant and satisfying meal. Packed with mixed beans and a medley of sauteed vegetables, it’s bursting with delicious Mexican spices. The chipotle aioli adds a creamy kick, perfectly complementing the savory ingredients.
Ingredients
Veggies: I am using bell peppers, red onion, and zucchini. Other vegetables like mushrooms, asparagus, corn, or broccoli florets are also great choices.
Beans: I am using canned mixed beans; however, you can use any variety of beans (or even lentils) for this recipe. Some great options are cooked black beans and cooked brown lentils.
Spices: I am using taco seasoning to saute the veggies and cumin and smoked paprika to toast the beans.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a large skillet, heat olive oil over medium heat. Add sliced zucchini, bell pepper, and red onion to the skillet. Sprinkle taco seasoning, salt, and pepper over the veggies. Sauté until the veggies are tender and coated with the taco seasoning. Set them aside.
Step 2: In the same skillet, heat one teaspoon of oil. Add the beans, ground cumin, paprika, and salt. Mix well and saute for 2-3 minutes.
Step 3: In a mixing bowl, combine rice, cilantro, lime juice, and salt. Toss well until they are combined.
Step 4: Divide the rice into two bowls. Add sauteed veggies, toasted beans, cherry tomatoes, sliced avocado, and romaine lettuce. Top with cilantro and lime wedges. Place chipotle aioli in the center or drizzle over the bowl. Serve immediately.
Expert Tips
- Chop and prep all your veggies beforehand to streamline the cooking process.
- Don’t overcrowd the pan when sauteing vegetables to prevent them from steaming instead of browning.
- To make this dish vegan, substitute the chipotle aioli with a vegan crema or refried black beans.
- Substitute cilantro brown rice with Mexican rice and beans for a delicious variation.
Storage Tips
Assembled Buddha bowls can be stored for a few hours and can be great for packed lunches. If you are meal-prepping, it is best to store individual components in the refrigerator.
Store each element, such as cooked grains, sauteed veggies, and toasted beans, in airtight containers for 3-4 days. When ready to eat, reheat the veggies, beans, and grains and assemble the Buddha bowl just before serving.
More Buddha Bowls
- Looking for more plant-based goodness? Try Lentil Buddha Bowl for a hearty and earthy option, or dive into the delightful Eggplant and Chickpea Buddha Bowl bursting with Mediterranean flair.
- Craving something heartier? This Chicken Black Bean Burrito Bowl offers a satisfying blend of protein and Tex-Mex flavors, and this loaded nachos is perfect for your next gathering.
- Experience the goodness of this Vegetarian Green Goddess Power Bowl. Simple to prepare and loaded with vibrant greens, it’s an easy and delicious choice for a satisfying meal.
- This Chickpea tofu Buddha bowl is the perfect protein-rich, vegan lunch that’s easy to prep and entirely soy-free! Crispy chickpea tofu, savory vegetables, and a delicious peanut sauce (made without soy) come together for a satisfying meal.
Recipe FAQs
Certainly! Prepare and store individual components separately, then assemble the bowl just before eating.
Quinoa, red rice, farro, or buckwheat are all great substitutes.
Yes! Broccoli, cauliflower, carrots, Brussels sprouts, and mushrooms are all great options. Adjust roasting times based on the chosen vegetables.
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Equipment
Ingredients
For the veggies:
- 1 zucchini sliced
- 1 bell pepper sliced
- 1 small red onion sliced
- 1 tablespoon oil
- 2 tablespoons taco seasoning
- Salt and pepper to taste
For the beans:
- 1 can mixed beans drained and rinsed
- 1 teaspoon oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt adjust as per taste
For the rice:
- 1 cup cooked brown rice
- ¼ cup cilantro finely chopped
- ½ lime juiced
- ½ teaspoon salt adjust as per taste
Everything else:
- 1 avocado sliced
- 10 cherry tomatoes halved
- 1 cup lettuce shredded
- ½ cup chipotle aioli
- Cilantro and lime wedges
Instructions
- Prep the veggies: In a large skillet, heat olive oil over medium heat. Add sliced zucchini, bell pepper, and red onion to the skillet. Sprinkle taco seasoning, salt, and pepper over the veggies. Sauté until the veggies are tender and coated with the taco seasoning. Set aside.
- Toast the beans: In the same skillet, heat one teaspoon of oil. Add the beans, ground cumin, paprika, and salt. Mix well and saute for 2-3 minutes. Turn off the heat and let it cool down.
- Season the rice: In a mixing bowl, combine rice, cilantro, lime juice, and salt. Toss well until they are combined.
- Assemble the bowls: Divide the rice into two bowls. Add sauteed veggies, toasted beans, cherry tomatoes, and lettuce. Top with cilantro and lime wedges. Place chipotle aioli in a small bowl or drizzle over the bowl. Serve immediately.
Notes
- Chop and prep all your veggies beforehand to streamline the cooking process.
- Don’t overcrowd the pan when sauteing vegetables to prevent them from steaming instead of browning.
- To make this dish vegan, substitute the chipotle aioli with a vegan crema or cashew-based sauce.
Nutrition
