Mexican Buddha Bowl

 

Mexican Buddha Bowl ingredients and instructions

2 red peppers

15 oz can black beans, rinsed and drained

1 cup frozen corn (I used canned. All I had)

1 cup cooked brown rice, or other whole grain

1 avocado, diced

1/2 red onion, finely diced

1/2 cup fresh cilantro, chopped

1 fresh lime, sliced in wedges

1 batch vegan chipotle cashew mayo

If not already done, cook the rice and make the chipotle mayo sauce.

Pre heat the oven to 450. Line baking sheet with parchment paper. Cut the peppers in half and remove seeds. Lay the peppers, cut side down, on the baking sheet and cook    in the oven for 20 minutes. The peppers will darken and look burnt when done, this is    what you are looking for. Then, use tongs to transfer the peppers to a sealed bag or        air tight container and let the peppers steam for a few minutes while preparing the        other ingredients. 

After the peppers steamed for a few minutes, take them out of the container or bag    and remove the skins. It does not need to be perfect, just remove as much as you can.    Dice them into bite size pieces. 

Using the microwave or a pan on the stove, warm black beans and corn together.

Between two bowls, distribute the rice, black bean and corn mixture, diced red                peppers, avocado, red onion, and cilantro. Generously drizzle the cashew chipotle            sauce over the bowls and serve with lime wedges.

I used a whole can of beans and a whole can of corn making for leftovers. Even though I only used 1/2 red onion, I did not use all of the onion in bowls. Same with rice.