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+ servings
two mexican buddha bowls with a bowl of yoghurt and some limes

Mexican Buddha Bowl with Fajita Veg

Chloe from Forkful of Plants
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 4
Perfect for meal prep, this Mexican buddha bowl is full of flavour; with sheet pan fajita vegetables, coriander lime quinoa, smoky spiced beans and corn, fresh salsa, lettuce, and of course, avocado! Better yet it comes together in just 30 minutes, is gluten free, and totally nutritious and filling.
5 from 6 votes

Ingredients
  

For the fajita veg

  • 2 bell peppers thickly sliced
  • 2 red onions thickly sliced
  • 2 tsp smoked paprika
  • 1 tsp hot paprika
  • 1 tsp cooking oil
  • salt and pepper to taste

For the coriander and lime quinoa

  • 200 g quinoa ~1 cup, rinsed
  • 310 ml water ~1¼ cups
  • 15 g coriander/cilantro chopped
  • 1 lime juiced
  • salt and pepper to taste

For the beans and corn

  • 5 cloves garlic sliced
  • 1 red chilli pepper chopped
  • 1 350g can sweetcorn drained
  • 1 400g can black beans drained and rinsed
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • salt and pepper to taste

To serve

  • ½ batch pico de gallo
  • 250 g romaine lettuce chopped
  • 2 avocados sliced

Instructions
 

  • Preheat the oven to 200°c/fan 180°c.
  • Add the sliced peppers and onions to a large sheet pan or roasting dish with the smoked and hot paprika, a little bit of salt and pepper, and a drizzle of oil. Cook them in the oven for 20 minutes, until soft and just starting to char.
  • Meanwhile, rinse the quinoa and add it to a medium saucepan with the water. Bring it to a boil, then simmer, partially covered, for 20 minutes, or until all of the water has been absorbed.
  • Whilst the veggies and quinoa and cook, make the beans and corn. Add the garlic and chilli to a large pan with a little oil, and fry over a medium heat for 3 minutes.
  • Add the corn, black beans, cumin, smoked paprika, salt and pepper.  Stir, then increase the heat a little. Cook for 3 minutes, stirring, until there is no liquid in the pan. Remove from the heat.
  • Make the pico de gallo.
  • Stir the lime juice and chopped coriander through the cooked quinoa, and season to taste with salt and pepper.
  • To assemble your bowls, fill the bottom with lettuce, then top with the quinoa, fajita veg, beans and corn, and pico de gallo. Finish each bowl with sliced avocado.

Notes

These Mexican Buddha bowls can be stored in airtight containers in the fridge for up to 4 days. They are not suitable for freezing. However, the beans and fajita vegetables can be frozen separately, then defrosted and reheated in a pan or the microwave until piping hot through.
If you want to meal prep and eat your Mexican quinoa bowl hot, I would suggest keeping the salsa, lettuce and avocado separate from the other components. Heat the beans and corn, quinoa, and vegetables in the microwave for a couple of minutes, then add them to the cold items.
Tried this recipe?Let us know how it was!