Mexican Buddha Bowl with Fajita Veggies
A vibrant and flavorful bowl filled with sautéed fajita vegetables, fluffy rice, creamy avocado, and a zesty lime dressing.
Servings: 4 servings
Calories: 550kcal
Ingredients
For the Bowl
- 3 large bell peppers (red, yellow, and orange) Adds color and flavor.
- 1 large yellow onion To be sliced and sautéed.
- 2 tablespoons extra virgin olive oil For sautéing the vegetables.
- 2-3 tablespoons fajita seasoning Store-bought or homemade.
- 1 optional jalapeño pepper (minced) Adds heat if desired.
- 2 cups cooked rice (brown, quinoa, or white) Base for the bowl.
- 1 can black beans (rinsed and drained) Provides protein.
- 1 cup corn (optional) Fresh, frozen, or canned.
- 2 ripe avocados Diced or sliced.
- 1 cup salsa Your choice (pico de gallo, red, or green).
- 1/2 cup plain Greek yogurt or sour cream (optional) For creaminess.
- 1 optional lime wedges For squeezing over the bowl.
- 1/4 cup fresh cilantro (chopped) For garnish.
- 1/2 cup shredded cheese (optional) Cheddar, Monterey Jack, or cotija.
For the Dressing
- 1/4 cup extra virgin olive oil Base for dressing.
- 1/4 cup fresh lime juice For acidity.
- 1 tablespoon honey or maple syrup For sweetness.
- 1 teaspoon Dijon mustard For complexity.
- 1/2 teaspoon cumin For warmth.
- 1/2 teaspoon garlic powder For flavor.
- to taste salt and black pepper To season.
Instructions
Prepare the Fajita Vegetables
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add sliced bell peppers and onions; sauté for 5-7 minutes until tender and caramelized.
- Stir in the fajita seasoning and minced jalapeño pepper (if using); cook for another 1-2 minutes.
Prepare the Bowl Components
- Cook rice according to package instructions. Drain and rinse black beans, gather diced avocado, corn, and salsa.
Make the Zesty Lime Dressing
- In a small bowl, whisk together olive oil, lime juice, honey or maple syrup, Dijon mustard, cumin, garlic powder, salt, and pepper until smooth.
Assemble Your Mexican Buddha Bowls
- Layer about one cup of cooked rice in each bowl.
- Add sautéed fajita vegetables on top.
- Layer in black beans, corn, and avocado slices.
- Top with salsa, drizzle with lime dressing, and sprinkle with fresh cilantro.
- Add optional shredded cheese and Greek yogurt or sour cream if desired.
Notes
Ensure vegetables are evenly sliced for consistent cooking. Marinate veggies in seasoning for more flavor. Cook rice ahead for quicker assembly.