Mexican Buddha Bowl

Prep Time: 45 minutes

Yield: 4

Ingredients

• 2 whole bell peppers, thickly sliced
• 2 whole red onions, thickly sliced
• 2 teaspoon paprika
• 1 teaspoon oil
• 1 cup quinoa, rinsed
• 1 ⅕ cups water
• 1 whole lime, juiced
• 1 cup cilantro
• 5 whole garlic cloves
• 1 whole jalapeno, chopped
• 2 cups frozen corn kernels
• 2 cups black beans, cooked or canned (rinsed and drained)
• 2 teaspoon cumin
• 1 teaspoon paprika
• 3 whole plum tomatoes, diced
• 1 large red onion, diced
• ½ whole green bell pepper, diced
• 2 whole garlic clove, chopped
• 1 whole jalapeno, chopped
• ½ teaspoon ground cumin
• ½ tablespoon apple cider vinegar
• 1 tablespoon oregano
• 1 whole lime, juiced
• 2 whole avocados, sliced
• 1 8-oz bag baby spinach
• 1 serving buddha bowl components

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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• Vegetable Sweet Corn Soup

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