Taco Tuesday Inspired Buddha Bowl
Prep time
Total time
A easy, satisfying and flavor packed bowl. It's the simplest of ingredients mixed together with a a touch 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.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Salad, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 1
Ingredients
- 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
Instructions
- Assemble all in a bowl as shown above or mixed together.
- Toss with Avocado Oil and Rice Wine Vinegar.
- Season with salt and pepper to taste.
- Serve and enjoy!
- NOTE: All can be chopped and prepped ahead of time except the avocado which is always best cut fresh.
