Spicy Mexican Street Corn Buddha Bowl
A bold, flavor-packed Buddha bowl featuring roasted corn, quinoa, black beans, and a zesty chili-lime sauce.
Equipment
- Baking sheet
- Medium saucepan
- Mixing bowls
- Blender or whisk
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
Instructions
Roast the Corn:
- Preheat oven to 400°F (200°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.
Cook the Quinoa:
- While the corn roasts, cook quinoa according to package instructions.
- Fluff with a fork and set aside.
Prepare the Chili-Lime Sauce:
- 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.
Assemble the Bowls:
- 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 and Enjoy!
- 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.