Adobo-Spiced Buddha Bowl with Cilantro-Jalapeno Dressing

Name: Adobo-Spiced Buddha Bowl with Cilantro-Jalapeno Dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups Mahatama® Jasmine Rice; 3 tsp Badia® Adobo Seasoning; 1 pound Chiquita™ Maduros; 2 portabella mushroom caps; 15 oz black beans; ½ red onion; 2 limes; 1 avocado; 2 jalapeños; 2 cups cilantro; 1 tsp smoked paprika; 2 tbsp white vinegar; 1 cup coconut yogurt; 3 cloves garlic; 3 cups water; olive oil; salt and pepper; Extra cilantro for garnish

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
778 kcal
Course
Main Course
Cuisine
Vegetarian, Vegan, gluten-free

Adobo-Spiced Buddha Bowl with Cilantro-Jalapeno Dressing

Omar Parker

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This vegan buddha bowl is packed with nutritious flavor from black beans, sweet plantains, and roasted portabella mushrooms. And it’s all topped with a creamy, spicy cilantro-jalapeno sauce. This one-bowl dinner is super easy for a weeknight meal, and fun to put together too!

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Ingredients

Servings

2 cups Mahatama® Jasmine Rice
3 tsp Badia® Adobo Seasoning
1 pound Chiquita™ Maduros
2 portabella mushroom caps slice into ½” thick slices
15 oz black beans drained and rinsed
½ red onion peeled and thinly sliced
2 limes fresh
1 avocado pitted and sliced
2 jalapeños Seeded
2 cups cilantro fresh
1 tsp smoked paprika
2 tbsp white vinegar
1 cup coconut yogurt
3 cloves garlic peeled
3 cups water
olive oil
salt and pepper
Extra cilantro for garnish if desired

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Instructions

Preheat oven to 350 degrees.
In a medium pot, bring 1 ½ cups of water to a boil. Add jasmine rice. Turn heat down to a simmer, cover, and cook for 15 minutes.
When rice is cooked, fluff with a fork. Squeeze in the juice of half a lime. Chop 2 tbsp of the fresh cilantro, and stir into the rice. Set aside.
While the rice is cooking, continue to prepare the other ingredients.
Spread the Maduros in a single layer on a baking sheet and bake for 20 minutes. Set aside when finished cooking.
Line a separate baking sheet with a piece of parchment paper. Spread the portabella mushrooms out in a single layer. Toss with 2 tsp olive oil and 2 tsp Adobo seasoning, until well coated. Bake for 12 minutes. Set aside when finished cooking.
In a small frying pan, heat 2 tsp olive oil. Add the black beans. Stir in 1 tsp Adobo seasoning and 1 tsp smoked paprika.
In a small bowl, combine the red onions and white vinegar. Add salt and pepper to taste. Set aside.
To make the sauce: In a food processor, combine the remaining cilantro, jalapenos, coconut yogurt, and garlic. Puree into a smooth sauce. Add salt and pepper to taste.
Now it’s time to assemble the buddha bowls! In each serving bowl, spread a layer of the cilantro-lime rice. Top with the maduros, mushrooms, black beans, red onions, and avocado slices.
Drizzle with the cilantro-jalapeno sauce. Garnish with additional cilantro, if desired. Dig in!

Nutrition Information

Show Details

Calories 778kcal (39%) Carbohydrates 155g (52%) Protein 22g (44%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 41mg (2%) Potassium 1626mg (46%) Fiber 20g (80%) Sugar 23g (46%) Vitamin A 2295IU (46%) Vitamin C 55.3mg (61%) Calcium 227mg (23%) Iron 5.9mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 778 kcal

% Daily Value*

Calories	778kcal	39%
Carbohydrates	155g	52%
Protein	22g	44%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	41mg	2%
Potassium	1626mg	35%
Fiber	20g	80%
Sugar	23g	46%
Vitamin A	2295IU	46%
Vitamin C	55.3mg	61%
Calcium	227mg	23%
Iron	5.9mg	33%