Adobo-Spiced Buddha Bowl with Cilantro-Jalapeno Dressing
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
25 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
Report
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!
Share:
Ingredients
- 2 cups jasmine rice Mahatama® brand
- 3 tsp adobo seasoning Badia® brand
- 1 pound plantains Chiquita™ brand, maduros (ripe
- 2 portabella mushrooms slice into ½” thick slices, caps
- 15 oz black beans drained and rinsed
- ½ red onion peeled and thinly sliced
- 2 lime 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
- black pepper
- cilantro if desired, extra, for garnish
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
(35%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
