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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.
π½πΆοΈ Dietary Notes: 100% vegan, dairy-free, gluten-free, and packed with plant-based protein!
Contents
Why Youβll Love This Recipe
- π± Vegan & gluten-free, yet bursting with flavor!
- β±οΈ Quick and easyβready in 30 minutes!
- π₯ Packed with fiber, protein, and healthy fats.
- πΆοΈ Customizable spice level to fit your taste.

Spicy Mexican Street Corn Buddha Bowl
IngredientsΒ Β
Equipment
MethodΒ
- Preheat oven to 400Β°F (200Β°C).
- Toss corn with olive oil, smoked paprika, and chili powder.
- Spread on a baking sheet and roast for 15-20 minutes, stirring halfway, until slightly charred.
- While the corn roasts, cook quinoa according to package instructions.
- Fluff with a fork and set aside.
- In a small bowl, whisk together vegan mayo (or coconut yogurt), lime juice, hot sauce, minced garlic, cumin, cilantro, and maple syrup.
- Adjust spice and lime to taste.
- Divide cooked quinoa and mixed greens among bowls.
- Top with roasted corn, black beans, cherry tomatoes, avocado slices, and red onion.
- Drizzle with chili-lime sauce and garnish with fresh cilantro.
- Serve immediately with extra lime wedges and a sprinkle of extra chili powder if desired.
Notes
- πΆοΈ Adjust the heat: Add more chili powder or hot sauce for extra spice.
- π Swap grains: Use brown rice or farro instead of quinoa.
- π₯ Meal prep tip: Store ingredients separately and assemble when ready to eat.
- π§ 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! π½π₯π₯