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If you were to ask me what I really eat…
I’d give you an honest answer and say smoothies, soups, salads and Buddha Bowls.
These are my go-to meals.
Don’t get me wrong, I’ve obviously made all the other recipes on this blog and plenty more but, like I’ve said time and time again, I like simple and easy meals that don’t require a lot of ingredients or time in the kitchen.
Hence… Buddha Bowls.
There are so many different ways to make Buddha Bowls. You can make a Sushi Buddha Bowl, a Tex-Mex Buddha Bowl, really, as long as you have a variety of ingredients that you are throwing into a bowl, you can pretty much call it a Buddha Bowl.
I usually like mind with greens, beans and either a starch or a grain.
This Tex-Mex Rice is the perfect way to jazz up any Mexican styled bowl. It’s got a little spice and kick to it without being overwhelming. And, it’s got a complex enough flavor profile that you can get away with doing just the bare minimum with your other ingredients.
For this recipe, I cooked the rice until half of the water was absorbed and then I added in the can of tomatoes. I then left the rice uncovered, for the extra liquid evaporate, and you end up with a thick rice mixture and not soup.
I like to add beans and greens to my Buddha Bowls. You could also add diced peppers, sauteed squash or zucchini, or even some mango salsa. Get creative and find a combination of ingredients that you love.
Alright, enough chit chat. It’s time to get cooking!