Taco Tuesday Inspired Buddha Bowl
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.
Servings: 1
Ingredients
- 1/2 cup or more already cooked quinoa
- 1/2 cup canned black beans drained & rinsed
- 1/4 cup canned corn drained & rinsed
- 1/2 cup orange pepper chopped (any color pepper will do)
- 1/2 cup red onion chopped
- 1/2 cup cherry or grape tomatoes halved.
- 1/4 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.
