Mexican Style Buddha Bowls
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What you need:
Make ahead: Cilantro Lime Sauce 2 cups cooked quinoa or brown rice 1 can chickpeas 2 corn on the cobb 1 tbsp avocado oil 2-3 tsp Homestyle Taco Spice 1 can black beans 1 watermelon radish 1 cup shredded green cabbage 8 kale leaves 1 red onion (pickled if possible) 1 avocado |
Method
Make cilantro lime sauce.
Start coals about 20 minutes before meal. Soak corn in the cobb in water for about 10 minutes. Do not remove husks. Remove from water and place on grate and cook over coals for 5 to 10 minutes. Rotate to cook evenly.
Thinly slice watermelon radish and cabbage. Destem kale and cut into thin strips. If using raw red onion, cut into thin slices. Toss with enough chili lime sauce to coat veggies well. set aside. Drain and rinse black beans, set aside. Cook quinoa or brown rice according to instructions.
Meanwhile, drain and rinse chickpeas. Heat oil in skillet. When oil is hot add Homestyle Taco Spice, stir, then add chickpeas. Sautee on hot until chickpeas begin to brown, remove from heat.
Serve in bowls with the grain as the base. Top with sliced avocados.
Make cilantro lime sauce.
Start coals about 20 minutes before meal. Soak corn in the cobb in water for about 10 minutes. Do not remove husks. Remove from water and place on grate and cook over coals for 5 to 10 minutes. Rotate to cook evenly.
Thinly slice watermelon radish and cabbage. Destem kale and cut into thin strips. If using raw red onion, cut into thin slices. Toss with enough chili lime sauce to coat veggies well. set aside. Drain and rinse black beans, set aside. Cook quinoa or brown rice according to instructions.
Meanwhile, drain and rinse chickpeas. Heat oil in skillet. When oil is hot add Homestyle Taco Spice, stir, then add chickpeas. Sautee on hot until chickpeas begin to brown, remove from heat.
Serve in bowls with the grain as the base. Top with sliced avocados.