Buddha bowl recipes, also known as Buddha bowls, are becoming more and more famous and are increasingly used to prepare rich, balanced, varied and healthy lunches and dinners. This five-layer Mexican-style vegan Buddha bowl that I bring to is a delicious combination of ingredients that are widely used in Mexican cuisine, for example: beans, avocado and Pico de Gallo, caritas (textured soy), etc.
Ingredients to make vegan Buddha bowl:
- ½ cup black beans soaked for 8 hours
- 2 onion
- 2 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 large orange sweet potato
- ½ cup textured soy
- 1 cup vegetable broth
- ½ teaspoon paprika
- 1 teaspoon of Mexican spice mix for fajitas
- 1 tomato
- ½ red onion
- 1 avocado
- ¼ cup corn
- ½ lemon (juice)
- ¼ bunch of coriander
- 1 jalapeno
- ½ cup homemade vegan shredded cheese
- 2 tablespoons of oil
How to make vegan Buddha bowl:
1.Poach 1 onion and 2 minced garlic cloves in a pot with a little oil.
2.Add the soaked black beans and a teaspoon of cumin and one of salt, cover them with water and cook until they are soft, the water evaporates and there is a thick sauce on the bottom.
Tip: If you don’t have enough time, use the canned cooked beans.
3.Meanwhile, cook the foil-wrapped sweet potato in the oven until tender, 30 minutes. Peel it and cut it into slices.
Tip: Another quicker option is to cook the sweet potato in water until soft.
4.Soak the textured soybeans in warm vegetable broth for at least 10 minutes. Heat a frying pan with oil and fry the textured soybeans with the Mexican spices and the paprika for about 5 minutes.
5.Prepare the Pico de Gallo for the Mexican Buddha bowl by dicing the tomato, onion, avocado and chopping the cilantro. We reserved some slices of avocado to decorate. We mix the chopped vegetables with the corn and seasoned with the lemon juice.
6.Assemble the Mexican Buddha bowl by placing the first layer of roasted sweet potato slices on the bottom. Place the second layer of soy meat and the third layer of black beans on top.
7.Place the fourth layer of vegan grated cheese on top and heat it a little in the hot oven so that it melts a little. For this recipe I have used homemade vegan cheese, you can find the recipe on my Recetas Gratis profile and my Expiration blog.
8.Finally, place the fifth layer of Pico de Gallo. Garnish with some sliced jalapeños and avocado slices and serves the vegan Mexican-style Buddha Bowl.
