Description
We love this spicy black bean Buddha Bowl when we have extra rice or beans in the refrigerator to use up. The ingredients are flexible—add more or less of whatever you have on hand. This recipe is a great way to use up any rice, beans, quinoa or veggies that you already have prepared.
Ingredients
Units
Scale
- a handful of fresh baby spinach, chopped romaine, or both
- 1/4 cup cooked brown rice (or substitute quinoa, if desired)
- 1/4 – 1/2 cup black beans sautéed with cumin, chili powder, garlic, and onion
- shredded or julienned carrot
- avocado slices (from 1/4 large or 1/2 small avocado)
- 1–2 radishes, sliced thin
- 1–2 tablespoons raw pumpkin seeds
- cilantro leaves, to taste
- 5–6 grape tomatoes, cut in half
- fresh tomato salsa in the middle
- extra fresh veggies + seeds of your choice
- a drizzle of extra virgin olive oil, a big squeeze of fresh lime juice, and a small sprinkle of sea salt
Instructions
- Add a layer of fresh baby spinach or romaine to the bottom of the bowl, if desired
- Layer cooked brown rice next
- Top with black beans sautéed with cumin, chili powder, garlic and onion
- Then add whatever fresh veggies + seeds you chose above
- Then add a drizzle of extra virgin olive oil, a squeeze of lime, and a small sprinkle of sea salt
Notes
You can build a Buddha Bowl any way you like. Always include a healthy protein, a good carb, and a healthy fat for a balanced meal.
Try to incorporate something soft (e.g. beans, avocado), something with texture (e.g. rice, quinoa), something crunchy (e.g. pumpkin seeds), and something crisp (e.g. carrots, radishes, peppers, jicama). Also include an acid flavor like citrus of vinegar, and a sprinkle of sea salt on the top to finish it off.