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Adobo-Spiced Buddha Bowl with Cilantro-Jalapeno Dressing

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! 

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. While the rice is cooking, continue to prepare the other ingredients.
  5. Spread the Maduros in a single layer on a baking sheet and bake for 20 minutes. Set aside when finished cooking.
  6. 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.
  7. 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.
  8. In a small bowl, combine the red onions and white vinegar. Add salt and pepper to taste. Set aside.
  9. 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.
  10. 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.
  11. Drizzle with the cilantro-jalapeno sauce. Garnish with additional cilantro, if desired. Dig in!

Nutrition Information

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

% 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.