Taco Tuesday Inspired Buddha Bowl

When it's too hot to cook... A simple but totally satisfying and flavor-packed bowl

Taco Tuesday Inspired Buddha Bowl

Easy, fresh & delish!

It was a another hot one here today and while personally love the warmer weather, I wasn’t in the mood to turn on the oven.  So we grilled some chicken for my husband and the boys, pulled out the quinoa we meal prepped the other day and assembled one of my favorite buddha bowls!

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.

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!

Scroll down for recipe.


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.


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