Mexican Style Buddha Bowl with Vegan Queso
Inspired by the beautiful buddha bowls I've recently witnessed, this is a vegan and gluten-free Mexican style bowl of goodness.
Mexican cuisine is probably my favorite. Actually, now that I think about it, we eat it about four nights a week, sometimes five if we pick up a burrito. Um, yeah...I didn't realize it was that much.
I'm also a huge fan of rice bowls with veggies, and usually they have some sort of Mexican sauce or condiment whether it be guacamole or some type of salsa. And now, I have a new one, vegan cheese queso made with butternut squash.
Last week I posted about my new favorite vegan queso dip recipe. I like it because it's simple, easy to make and it tastes, well, a lot like cheese. So good that my boyfriend practically devours it. It's bomb with chips, or on enchiladas, tacos...you get the picture.
On course with what seems to be the norm in our household, I created this buddha bowl out of what I had on hand in the fridge: leftover veggies and rice and cheese dip. Mixed it all together with some bomb Trader Joe's salsa and that was it.
Mexican Style Buddha Bowl Recipe
- Rice (I used black rice from the local grocery store)
- Half of an avocado
- Red onion
- Green onion
- Red Cabbage
- Salsa Autentica from Trader Joe's
- Vegan Queso Cheese Dip (see recipe through the link!)
- Create the cheese dip first. Give yourself about an hour and a half, as the butternut squash needs to cook. I would recommend making a big batch earlier in the week to make it easy to add to anything you want.
- For buddha bowls, I don't go by strict measurements. I probably have about a cup of cooked rice in this bowl. Add the rice first.
- Then add the red cabbage, mushrooms, red onions, green onions, cilantro and avocado on the rice.
- Top with the vegan cheese dip, salsa, lime and salt to taste.
This is one of those recipes you can go back to over and over again. Enjoy.