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The Mexican Buddha Bowl Recipe You'll Have On Repeat This Summer


Chances are your Instagram feeds have been inundated with Buddha bowls (often called "hippie bowls" or "macro bowls") for some time now. While the beautiful, vibrant bowls are definitely a source of food porn, they're also one that won't derail your healthy eating plans since they're nutrient-packed. With so many veggies in peak season during the summer months, now's a great time to jump on the health food craze if you haven't already made them a go-to type of meal in your kitchen.

The neat thing about Buddha bowls is that they're highly customizable to your taste. Have some baby spinach you need use before it goes bad? Toss it into the bowl. Hate rice but love quinoa or farro? Go ahead and cook up one of the latter options. Have leftover pesto sitting in the fridge? Toss it in to coat whatever veggies you're including. There are no rules, except that you fill your bowl with nourishing whole foods!



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Today we're sharing a Buddha bowl recipe that takes advantage of the summertime produce that's in season—with the inclusion of a corn salsa and avocado sauce. This Mexican-inspired recipe also uses tomato, peppers, black beans, zucchini, cilantro, and red onion, making for a flavorful bowl packed with 15 grams of fiber per serving, plus 120 percent of the standard daily recommended amount of vitamin C and 81 percent of the standard daily recommended amount of vitamin A.

Mexican Buddha Bowls

Serves 2


  • 1 1/2 cups cooked brown rice
  • 1/2 of a medium-size avocado (about 2 oz)
  • 1 large zucchini
  • Cilantro and green onion, for garnish

For the corn salsa

  • 1 medium ear of corn
  • 1 Roma tomato
  • 1/2 to 1 jalapeño, depending on spice preference
  • 1/4 red onion
  • 1/4 cup cilantro
  • Juice from 1/4 lime
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • Dash of pepper

For the avocado cream

  • 1/2 of a medium size avocado (about 2 oz)
  • 1/4 cup sour cream (dairy-free or regular)
  • Juice from 1/4 lime
  • 1/4 teaspoon sea salt

For the sautéed veggies

  • 1 teaspoon extra-virgin olive oil
  • 1 red bell pepper
  • 1/4 teaspoon sea salt
  • Dash of pepper
  • 2/3 cup canned black beans, drained and rinsed


  1. First, make the corn salsa: Holding the ear of corn vertically, use a knife to slice the corn from the cob. Place in a small bowl. Dice the Roma tomato and jalapeño, mince the red onion and cilantro, and add everything to the bowl. Drizzle the olive oil on top, squeeze in the lime, and add the sea salt and pepper. Toss together and set aside.
  2. Use a spiralizer to make zucchini noodles. Transfer the zoodles evenly into two bowls.
  3. Next, make the avocado cream: Combine the avocado, sour cream, lime juice, and sea salt in a food processor. Pulse until smooth. Spoon the cream on top of the zoodles.
  4. Next, make the sautéed veggies: Heat a sauté pan with olive oil over medium-low heat. Slice the red bell pepper and add it to the pan. Add the sea salt and pepper, and sauté until the pepper is tender, around six minutes. Add the black beans and toss until warm. Divide the mixture evenly into each bowl.
  5. Add 3/4 cup of brown rice to each bowl. Slice or cube the remaining avocado, and add to the bowl as well.
  6. Spoon the corn salsa evenly into each bowl. Mince some cilantro and green onion, and top the bowls with them. Enjoy your Buddha bowls while they're warm!

Nutrition stats per 1 bowl: 470 calories, 17g fat, 4g saturated fat, 72g carbs, 15g fiber, 8g sugar, 13g protein



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