Mexican Buddha Bowl

Description: A colorful nourish bowl with roasted bell peppers, red onions, and fluffy quinoa dressed in zesty lime and fresh cilantro.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Cuisine: mexican

Ingredients

• 2 whole
• 2 whole
• 2 teaspoon
• 1 teaspoon
• 1 cup
• 1 ⅕ cups
• 1 whole
• 1 cup
• 5 whole
• 1 whole
• 2 cups
• 2 cups
• 2 teaspoon
• 1 teaspoon
• 3 whole
• 1 large
• ½ whole
• 2 whole
• 1 whole
• ½ teaspoon
• ½ tablespoon
• 1 tablespoon
• 1 whole
• 2 whole
• 1 8-oz bag
• 1 serving

Instructions

1. Preheat oven to 350F.
2. Mix bell peppers, onions, oil, and paprika on a large sheet pan.
3. Cook for 30 minutes, or until slightly charred.
4. Rinse quinoa and add with water to medium saucepan.
5. Bring to a boil and reduce heat to simmer partially covered for 20 minutes (or until water is completely absorbed).
6. Remove from heat and add cilantro and lime juice.
7. Sauté garlic and jalapeno in a small amount of oil over medium heat for several minutes.
8. Add corn, black beans, cumin, paprika, salt, and pepper. Cook off liquid.
9. In a large bowl combine all ingredients and mix thoroughly
10. Lay a bed of spinach in bowl. Add quinoa, fajita veggies, beans/corn, and pico de gallo.

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• Chocolate Chip Cookies
• Coconut Egg Curry
• Vegetable Sweet Corn Soup

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