Spicy Mexican Street Corn Buddha Bowl

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This Spicy Mexican Street Corn Buddha Bowl is a vibrant, flavor-packed dish that combines the smoky, tangy goodness of Mexican street corn with nutrient-rich ingredients. Roasted corn, black beans, quinoa, and creamy avocado come together in a deliciously spiced bowl, topped with a zesty vegan chili-lime sauce.
🌽🌶️ Dietary Notes: 100% vegan, dairy-free, gluten-free, and packed with plant-based protein!

Why You’ll Love This Recipe

  • 🌱 Vegan & gluten-free, yet bursting with flavor!
  • ⏱️ Quick and easy—ready in 30 minutes!
  • 🥑 Packed with fiber, protein, and healthy fats.
  • 🌶️ Customizable spice level to fit your taste.
Spicy Mexican Street Corn Buddha Bowl

Spicy Mexican Street Corn Buddha Bowl

A bold, flavor-packed Buddha bowl featuring roasted corn, quinoa, black beans, and a zesty chili-lime sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican, Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl:
  • 🌽 2 cups corn kernels fresh or frozen
  • 🫒 1 tablespoon olive oil
  • 🧂 1/2 teaspoon smoked paprika
  • 🌶️ 1/2 teaspoon chili powder
  • 🍚 1 cup cooked quinoa or brown rice
  • 🥑 1 avocado sliced
  • 🥗 1 cup cherry tomatoes halved
  • 🥬 2 cups mixed greens or shredded lettuce
  • 🖤 1 can 15 oz black beans (rinsed and drained)
  • 🧅 1/4 cup red onion finely chopped
  • 🌿 1/4 cup fresh cilantro chopped
For the Chili-Lime Sauce:
  • 🥥 1/2 cup vegan mayo or plain coconut yogurt
  • 🍋 Juice of 1 lime
  • 🌶️ 1 teaspoon hot sauce or sriracha adjust to taste
  • 🧄 1 clove garlic minced
  • 🧂 1/2 teaspoon cumin
  • 🌿 1 tablespoon chopped fresh cilantro
  • 🥄 1 teaspoon maple syrup or agave optional

Equipment

  • Baking sheet
  • Medium saucepan
  • Mixing bowls
  • Blender or whisk

Method
 

Roast the Corn:
  1. Preheat oven to 400°F (200°C).
  2. Toss corn with olive oil, smoked paprika, and chili powder.
  3. Spread on a baking sheet and roast for 15-20 minutes, stirring halfway, until slightly charred.
Cook the Quinoa:
  1. While the corn roasts, cook quinoa according to package instructions.
  2. Fluff with a fork and set aside.
Prepare the Chili-Lime Sauce:
  1. In a small bowl, whisk together vegan mayo (or coconut yogurt), lime juice, hot sauce, minced garlic, cumin, cilantro, and maple syrup.
  2. Adjust spice and lime to taste.
Assemble the Bowls:
  1. Divide cooked quinoa and mixed greens among bowls.
  2. Top with roasted corn, black beans, cherry tomatoes, avocado slices, and red onion.
  3. Drizzle with chili-lime sauce and garnish with fresh cilantro.
Serve and Enjoy!
  1. Serve immediately with extra lime wedges and a sprinkle of extra chili powder if desired.

Notes

  • 🌶️ Adjust the heat: Add more chili powder or hot sauce for extra spice.
  • 🍚 Swap grains: Use brown rice or farro instead of quinoa.
  • 🥑 Meal prep tip: Store ingredients separately and assemble when ready to eat.
  • 🧄 Extra flavor: Sprinkle nutritional yeast or vegan cotija cheese on top.

This Spicy Mexican Street Corn Buddha Bowl is the ultimate healthy, flavorful meal!
Try it out today and let us know how you like it! 🌽🔥🥗

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