Taco Tuesday Inspired Buddha Bowl

A gluten-free meal in minutes! A simple but totally satisfying and flavor-packed bowl.

taco tuesday inspired buddha bowl
Taco Tuesday Inspired Buddha Bowl

Easy, fresh & delish!

This is one of my favorite Buddha bowls because it is a super simple but totally satisfying and flavor packed meal in minutes!

Super quick and easy, it is simply Quinoa, Black Beans, Corn, Orange Pepper (any color will do), Red Onion, Tomatoes, Fresh Parsley and Avocado seasoned with a touch of avocado oil, Rice Wine Vinegar, salt and pepper.

The rice wine vinegar is our secret weapon for quick seasoning. We learned this from my Aunt years and have never looked back. It adds flavor and tang and requires no work!

What makes it really quick is if you have quinoa already prepped and in the fridge as we so often do.

And this simple dish that is a sensory delight to eat… It’s go it all going on.  Creamy, crunchy, savory, tangy and so incredibly delicious!

You can also serve this with grilled chicken or add grilled chicken directly to the bowl.

Finally, the beauty of this bowl, is that you can either use it as an opportunity to meal prep and chop a lot of veggies, or chop only what you need for your bowl, in which case it’s super quick!

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try.


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.


taco tuesday inspired buddha bowl

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