Mexican Roasted Veggie Bowl

In the world of culinary delights, few dishes are as versatile and satisfying as a Buddha bowl. Named for its rounded, “overstuffed” appearance, a Buddha bowl is a delightful mix of grains, vegetables, and proteins that create a balanced and nutritious meal. Today, we’re taking a journey south of the border to explore a Mexican-inspired twist on this beloved dish: the Mexican Roasted Veggie Buddha Bowl.

Imagine a vibrant medley of roasted vegetables, zesty spices, and wholesome grains, all served in the natural beauty of a coconut bowl. This recipe not only pleases the palate but also offers a feast for the eyes. Let’s embark on this culinary adventure together!

A Taste of Mexico: Roasted Veggie Buddha Bowl Recipe

Ingredients:

To create this Mexican-inspired Buddha bowl, you’ll need the following ingredients:

**For the Roasted Veggies:**

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, diced
1 red onion, sliced
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste

**For the Bowl Base:**

1 cup quinoa or brown rice, cooked
1 can black beans, drained and rinsed
1 avocado, sliced

**For the Dressing:**

Juice of 1 lime
2 tablespoons olive oil
1 tablespoon honey or agave syrup
A pinch of salt

– **Optional Toppings:**
– Fresh cilantro, chopped
– Lime wedges
– Crumbled feta or cotija cheese

Instructions:

Step 1: Roast the Veggies
Begin by preheating your oven to 400°F (200°C). In a large mixing bowl, combine the sliced bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss everything together until the veggies are evenly coated with the spices.

Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly caramelized.

Step 2: Prepare the Bowl Base
While the veggies are roasting, cook your choice of quinoa or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.

Step 3: Make the Dressing
In a small bowl, whisk together the lime juice, olive oil, honey (or agave syrup), and a pinch of salt. This simple yet tangy dressing will bring all the flavors together beautifully.

Step 4: Assemble Your Buddha Bowl
Now comes the fun part—assembling your Buddha bowl! In each coconut bowl (or any bowl you have on hand), start with a base of quinoa or brown rice. Add a generous scoop of black beans for protein. Arrange the roasted veggies on top, followed by slices of creamy avocado.

Drizzle the lime dressing over your creation and garnish with fresh cilantro for an extra burst of flavor. If you’re feeling indulgent, sprinkle some crumbled feta or cotija cheese over the top. Add lime wedges on the side for an extra zing.

Enjoy Your Culinary Creation!

This Mexican Roasted Veggie Buddha Bowl is not just a meal; it’s an experience. The combination of roasted vegetables with Mexican spices, creamy avocado, and zesty lime dressing creates a symphony of flavors that will transport you straight to a sunny street market in Mexico.

Whether you’re enjoying it for lunch or dinner, this dish is sure to satisfy your taste buds and nourish your body. Plus, serving it in a coconut bowl adds an eco-friendly touch that enhances its natural appeal.

So gather your ingredients and get ready to savor every bite of this deliciously vibrant Buddha bowl. It’s time to bring a taste of Mexico to your kitchen!