Quinoa & Black Bean Buddha Bowl with Cilantro Lime Dressing
Nourish your body with this vibrant and satisfying Quinoa & Black Bean Buddha Bowl, a complete plant-based meal that's as delicious as it is nutritious. This bowl is a celebration of textures and flavors, featuring a base of fluffy quinoa and fiber-rich black beans, topped with roasted sweet potatoes, charred corn, creamy avocado, crisp red cabbage, and juicy cherry tomatoes. The entire bowl is brought to life with a bright, herbaceous cilantro-lime dressing that adds a tangy kick. It's a fantastic meal prep option, as all components can be made ahead and assembled quickly for lunches or dinners throughout the week. Filling, flavorful, and full of whole-food ingredients, this bowl is a testament to how exciting and satisfying vegan eating can be.
Equipment
Ingredients
Instructions
- 1Toss sweet potato cubes with oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until tender.
- 2In a dry skillet, char the corn kernels over medium-high heat for 5-6 minutes.
- 3Prepare the dressing by blending cilantro, lime juice, olive oil, garlic, salt, and pepper until smooth.
- 4Divide cooked quinoa and black beans between two bowls.
- 5Arrange the roasted sweet potato, charred corn, avocado slices, cabbage, and tomatoes on top.
- 6Drizzle generously with the cilantro-lime dressing before serving.
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RECIPE BY
Leckere Rezepte
We are a team of passionate cooks and food enthusiasts.
