Taco Tuesday Inspired Buddha Bowl
Prep time
Total time
A easy, satisfying and flavor packed bowl. It's the simplest of ingredients seasoned with a splash of avocado oil and tangy twist -- rice wine vinegar! Creamy, crunchy, savory, tangy and incredibly delicious. These are the measurements in my bowl-- feel free to add more or less of each ingredient according to tastes.
Recipe type: Dinner, Salad, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 1
  • ½ cup (or more) already cooked quinoa
  • ½ cup canned black beans, drained & rinsed
  • ¼ cup canned corn, drained & rinsed
  • ½ cup orange pepper, chopped (any color pepper will do)
  • ½ cup red onion, chopped
  • ½ cup cherry or grape tomatoes, halved.
  • ¼ cup Curly Italian Parsley, chopped
  • Rice Wine Vinegar to taste (start with a tablespoon)
  • Avocado oil to taste (start with 1 tablespoon)
  • salt to taste
  • pepper to taste
  1. Assemble all in a bowl as shown above or mixed together.
  2. Toss with Avocado Oil and Rice Wine Vinegar.
  3. Season with salt and pepper to taste.
  4. Serve and enjoy!
  5. NOTE: All can be chopped and prepped ahead of time except the avocado which is always best cut fresh.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/taco-tuesday-inspired-buddha-bowl-2/