Mexican Buddha Bowl with Fajita Veg Recipe

This Mexican Buddha Bowl with Fajita Veg from Chloe at Forkful of Plants has officially become a legend in my kitchen. The first time I made it, the aroma of smoky paprika and sizzling onions filled the house, and my family emerged from их various corners, drawn in by the promise of something truly delicious. I was looking for a meal that was vibrant, packed with nutrients, and could satisfy our collective craving for Mexican food without the heaviness that sometimes comes with it. This recipe didn’t just meet those expectations; it soared past them. It’s the kind of meal that feels like a celebration. The colours alone are a feast for the eyes—the deep red and yellow of the peppers, the vibrant green of the cilantro and avocado, the earthy tones of the beans and quinoa. But the real magic happens when you take that first bite. The combination of textures and flavours is simply divine: the soft, charred sweetness of the fajita vegetables, the zesty, fluffy coriander-lime quinoa, the hearty and smoky bean and corn mixture, the fresh kick from the pico de gallo, and the creamy, cooling finish of the avocado. It’s a symphony in a bowl. What I love most is its incredible versatility. It’s become my go-to for meal prep, setting me up for healthy and exciting lunches all week. It’s also a crowd-pleaser for gatherings; I just set up a “build-your-own-bowl” bar and let everyone customize their own masterpiece. It’s naturally vegan and gluten-free, so it caters to everyone without any extra effort. This isn’t just a recipe; it’s a template for a perfect, feel-good meal that’s as nourishing as it is delicious.

Ingredients

This recipe is built on several key components, each bringing its own layer of flavour and nutritional value. Below is a detailed breakdown of what you’ll need, along with some insights into why each ingredient is chosen and potential substitutions.

For the Sheet Pan Fajita Veg

The heart of this bowl is the roasted vegetables, which become incredibly sweet and tender in the oven.

• 2 bell peppers, thickly sliced: A mix of colours like red, yellow, or orange not only looks beautiful but also provides a range of phytonutrients. Red peppers tend to be the sweetest. Slicing them thickly ensures they don’t turn to mush while roasting; they hold their shape and develop a satisfying, tender-crisp texture.
• 2 red onions, thickly sliced: When roasted, red onions lose their sharp bite and become wonderfully sweet and jammy, perfectly complementing the peppers.
• 2 tsp smoked paprika: This is the secret weapon for that classic, smoky fajita flavour. It provides a deep, woody essence without any actual smoking required.
• 1 tsp hot paprika: This adds a gentle warmth and a kick of heat. You can substitute with a pinch of cayenne pepper or chilli powder, or omit it entirely if you prefer a milder flavour.
• 1 tsp cooking oil: A neutral oil with a high smoke point like avocado, sunflower, or even a light olive oil works best. It helps the spices adhere to the vegetables and encourages caramelization in the oven.
• Salt and pepper to taste: Essential for enhancing all the other flavours.

For the Coriander and Lime Quinoa

The quinoa base is light, fluffy, and packed with zesty flavour, providing the perfect canvas for the other ingredients.

• 200 g quinoa (~1 cup), rinsed: Quinoa is a fantastic gluten-free grain that is also a complete protein, meaning it contains all nine essential amino acids. Rinsing it thoroughly before cooking is a crucial step to remove its natural coating, called saponin, which can have a bitter or soapy taste.
• 310 ml water (~1¼ cups): The water-to-quinoa ratio is key to achieving a fluffy texture, not a mushy one. This 1:1.25 (by volume) ratio works perfectly. You can also substitute water with vegetable broth for an extra layer of flavour.
• 15 g coriander/cilantro, chopped: This brings a fresh, citrusy, and slightly peppery flavour that is quintessential in Mexican cuisine. If you’re not a fan of coriander, you could substitute with fresh parsley for a different kind of freshness.
• 1 lime, juiced: The acidity from the lime juice brightens up the entire dish, cutting through the richness of the other components and making the flavours pop.
• Salt and pepper to taste: To season the quinoa and balance the flavours.

For the Smoky Beans and Corn

This hearty and flavourful mixture adds protein, fibre, and a wonderfully smoky, spicy element to the bowl.

• 5 cloves garlic, sliced: Using sliced garlic instead of minced provides a mellower, sweeter garlic flavour that infuses the beans and corn without overpowering them.
• 1 red chilli pepper, chopped: This provides a fresh, clean heat. The level of spiciness can be controlled by removing the seeds and membrane for a milder kick or leaving them in for more fire. A jalapeño would also be a great substitute.
• 1 x 350g can sweetcorn, drained: The sweetcorn adds bursts of sweetness and a lovely texture that contrasts with the softer black beans.
• 1 x 400g can black beans, drained and rinsed: Black beans are a nutritional powerhouse, packed with plant-based protein and dietary fibre, which makes this bowl incredibly filling and satisfying. Rinsing canned beans removes excess sodium and the starchy liquid from the can.
• 2 tsp cumin: Cumin provides a warm, earthy, and slightly nutty flavour that is fundamental to Mexican and Tex-Mex cooking.
• 1 tsp smoked paprika: We use smoked paprika again here to echo the smoky notes from the fajita vegetables, tying the whole dish together.
• Salt and pepper to taste: To bring all the spices and flavours into harmony.

To Serve

These fresh toppings are the finishing touch that elevates the bowl from great to extraordinary.

• ½ batch pico de gallo: This fresh, uncooked salsa made from chopped tomatoes, onion, cilantro, chillies, and lime juice adds a bright, acidic, and fresh crunch. While the recipe suggests half a batch, feel free to be generous!
• 250 g romaine lettuce, chopped: This forms the base of the bowl, providing a cool, crisp, and refreshing foundation that contrasts beautifully with the warm toppings.
• 2 avocados, sliced: No Mexican-inspired bowl is complete without avocado. It adds a wonderful creaminess, healthy fats, and a cooling element that balances the spice.

Instructions

Follow these step-by-step instructions for a flawless Mexican Buddha Bowl. The key is multitasking, as several components cook simultaneously, making this an efficient 45-minute meal.

1. Preheat the Oven and Prepare the Vegetables:
Start by preheating your oven to 200°C (or 180°C for a fan/convection oven). A properly preheated oven is crucial for roasting vegetables effectively. It ensures they start cooking immediately at a high temperature, which helps them to char and caramelize on the outside while becoming tender on the inside. While the oven heats up, add your thickly sliced bell peppers and red onions to a large sheet pan or roasting dish. Drizzle with the cooking oil and sprinkle over the smoked paprika, hot paprika, salt, and pepper. Use your hands or a spatula to toss everything together, ensuring the vegetables are evenly coated in oil and spices. Spread them out in a single layer to give them enough space to roast rather than steam.

2. Roast the Fajita Vegetables:
Place the sheet pan in the preheated oven and cook for 20-25 minutes. You’re looking for the vegetables to be soft, tender, and just beginning to char around the edges. This charring adds a delicious, smoky depth of flavour. You can give them a stir halfway through the cooking time to ensure they cook evenly.

3. Cook the Quinoa:
While the vegetables are in the oven, it’s time to cook the quinoa. First, place your rinsed quinoa in a medium saucepan. Add the water (or vegetable broth) and a pinch of salt. Bring the mixture to a rolling boil over a high heat. Once it’s boiling, immediately reduce the heat to low, cover the saucepan partially with a lid (leaving a small gap for steam to escape), and let it simmer gently. The quinoa will cook for about 20 minutes. You’ll know it’s done when all the water has been absorbed and the quinoa appears fluffy, with the little “germ rings” or “tails” visible.

4. Prepare the Smoky Beans and Corn:
With the veggies roasting and the quinoa simmering, you can make the bean and corn mixture. Heat a small amount of oil in a large frying pan or skillet over a medium heat. Add the sliced garlic and chopped red chilli. Fry for about 3 minutes, stirring frequently, until the garlic is fragrant and lightly golden. Be careful not to let the garlic burn, as it will become bitter.

5. Finish the Bean and Corn Mixture:
Add the drained sweetcorn and the rinsed black beans to the pan with the garlic and chilli. Sprinkle in the cumin, smoked paprika, salt, and pepper. Stir everything together to coat the beans and corn in the spices. Increase the heat slightly and cook for another 3-4 minutes, stirring occasionally. The goal is to heat everything through and cook off any remaining liquid from the canned goods, which helps to concentrate the flavours. Once there’s no liquid left in the pan, remove it from the heat and set aside.

6. Make the Pico de Gallo:
If you haven’t already, now is the perfect time to quickly whip up your pico de gallo. A simple recipe is to combine finely diced tomatoes, finely chopped red onion, chopped coriander, a minced jalapeño or chilli, the juice of one lime, and a pinch of salt. Mix it all together and let it sit for a few minutes for the flavours to meld.

7. Finish the Quinoa:
Once the quinoa has absorbed all the water, remove it from the heat and let it stand, covered, for 5 minutes. This step allows it to steam and become even fluffier. After it has rested, uncover it and fluff it up with a fork. Pour in the fresh lime juice and stir in the chopped coriander. Season to your liking with additional salt and pepper.

8. Assemble Your Mexican Buddha Bowls:
Now for the fun part! To assemble your bowls, start by creating a bed of chopped romaine lettuce at the bottom of each of the four bowls. Then, artfully arrange the other components on top. A good method is to divide the surface into sections. Add a generous scoop of the coriander-lime quinoa, a portion of the charred fajita vegetables, a spoonful of the smoky beans and corn, and a fresh helping of pico de gallo. Finally, crown each bowl with half a sliced avocado. Serve immediately and enjoy the incredible fusion of flavours and textures.

Nutrition Facts

This Mexican Buddha Bowl is a shining example of how incredibly nutritious and well-rounded a plant-based meal can be. It offers a fantastic balance of macronutrients—complex carbohydrates, plant-based protein, and healthy fats—along with a wealth of vitamins and minerals.

• Servings: This recipe makes 4 generous servings.
• Calories per serving (approximate): Each bowl contains approximately 580-650 calories. This is an estimate and can vary based on the exact size of your vegetables, the amount of oil used, and any additional toppings you might add.

Nutritional Highlights:

• High in Fibre: Thanks to the black beans, quinoa, vegetables, and avocado, this bowl is exceptionally high in dietary fibre. Fibre is essential for digestive health, helps to keep you feeling full and satisfied for longer, and can aid in regulating blood sugar levels.
• Excellent Source of Plant-Based Protein: Quinoa is a complete protein, and when combined with the black beans, this meal provides a substantial amount of protein to support muscle maintenance and repair.
• Rich in Healthy Fats: The avocado is a primary source of monounsaturated fats, which are beneficial for heart health.
• Packed with Vitamins and Minerals: The colourful array of vegetables provides a wide spectrum of essential nutrients. Bell peppers are loaded with Vitamin C, the quinoa offers magnesium and iron, and the black beans are a good source of folate and manganese.

Preparation Time

This recipe is designed to be efficient, making it perfect for a weeknight dinner without sacrificing flavour. By preparing the different components in parallel, you can have a complete, restaurant-quality meal on the table in under an hour.

• Prep Time:15 minutes
  • This includes washing and rinsing produce, chopping the peppers, onions, garlic, chilli, and lettuce, and measuring out your ingredients. You can be even faster if you practice mise en place—having everything chopped and ready before you start cooking.
• Cook Time:30 minutes
  • This is the active cooking period where the vegetables are roasting in the oven, the quinoa is simmering on the stove, and you’re preparing the bean and corn mixture.
• Total Time:45 minutes
  • From start to finish, you can create these beautiful, nutritious bowls in just 45 minutes, making healthy eating both accessible and enjoyable.

How to Serve

Serving this Mexican Buddha Bowl is all about celebrating its vibrant colours and textures. You can serve it pre-assembled for a beautiful presentation, or deconstructed for a fun, interactive meal.

• The Classic Bowl: Follow the assembly instructions by layering the chopped lettuce first, then topping it with sections of quinoa, fajita veg, the bean and corn mix, and pico de gallo. Fan out the avocado slices on top for a professional-looking finish.
• The “Build-Your-Own” Bar: This is a fantastic option for families or when hosting guests. Arrange each component in a separate bowl or on a large platter. This allows everyone to customize their bowl according to their preferences—more beans for the protein lover, extra veggies for the health-conscious, or an extra scoop of pico for the salsa fanatic.

Elevate Your Bowl with Extra Toppings:
To take your Buddha bowl to the next level, consider adding a few of these delicious extras:

• Sauces and Drizzles:
  • A dollop of vegan sour cream or a cashew-based crema.
  • A drizzle of chipotle aioli for a creamy, smoky kick.
  • Your favourite store-bought or homemade salsa verde.
• A Touch of Crunch:
  • A sprinkle of toasted pumpkin seeds (pepitas).
  • Crushed tortilla chips for an authentic crunch.
• Something Cheesy:
  • For a non-vegan option, a crumble of salty Cotija cheese is classic.
  • For a vegan alternative, use a sprinkle of nutritional yeast or your favourite store-bought vegan feta or parmesan.
• Extra Freshness:
  • Pickled red onions or jalapeños for a tangy, spicy bite.
  • A final squeeze of fresh lime juice over the entire bowl just before serving.

Additional Tips

Here are five expert tips to help you perfect this recipe and adapt it to your needs.

1. Master the Art of Meal Prep: This recipe is a meal-prepper’s dream. To keep everything fresh, store the components separately in airtight containers in the refrigerator. The cooked quinoa, fajita vegetables, and bean/corn mixture will last for up to 4 days. The pico de gallo is best made fresh but will last 1-2 days. The lettuce should be kept separate and dry. When you’re ready to eat, simply assemble a bowl and add fresh avocado.

2. Don’t Crowd the Pan: The secret to perfectly roasted, charred fajita vegetables is to give them space. When you spread the peppers and onions on your sheet pan, make sure they are in a single, even layer. If you overcrowd the pan, the vegetables will steam instead of roast, resulting in a softer, less flavourful texture. If your pan is too small, it’s better to use two separate pans.

3. Boost the Quinoa Flavour: While the coriander and lime add fantastic flavour, you can make your quinoa base even more delicious. Try cooking the quinoa in low-sodium vegetable broth instead of water. You can also add a bay leaf and a crushed garlic clove to the water while it simmers (remember to remove them before serving) to infuse it with subtle aromatic notes.

4. Customize Your Spice Level: This bowl has a mild to medium heat. To adjust it, you have several options. For less spice, omit the hot paprika and ensure you deseed the red chilli. You could even swap the chilli for a small amount of finely diced red bell pepper. To ramp up the heat, leave the seeds in the chilli, add a pinch of cayenne pepper to the beans, or top your finished bowl with sliced fresh or pickled jalapeños.

5. The Secret to Perfect Avocado: To ensure your avocado looks as good as it tastes, choose one that yields to gentle pressure but isn’t mushy. To prevent it from browning if you’re not eating it immediately, slice it right before serving. If you need to cut it a few minutes ahead of time, toss the slices gently with a bit of lime juice. The acid helps to slow down the oxidation process that causes browning.

FAQ Section

Here are answers to some frequently asked questions about this Mexican Buddha Bowl recipe.

1. Can I use a different grain instead of quinoa?
Absolutely! This bowl is incredibly versatile. If you don’t have quinoa or prefer something else, brown rice is an excellent gluten-free alternative. For a chewier texture, try farro (note: farro is not gluten-free). Even couscous would work for a quicker option. Simply prepare your grain of choice according to its package directions and then stir in the chopped coriander and lime juice at the end as you would with the quinoa.

2. How should I store the leftovers?
The best way to store leftovers is to keep the components separate. Place the cooled fajita vegetables, the bean and corn mixture, and the quinoa in individual airtight containers and store them in the fridge. They will stay fresh for up to 4 days. Store the chopped lettuce and pico de gallo separately as well. It’s best to slice the avocado fresh for each serving. To serve, you can enjoy the components cold straight from the fridge or gently reheat the quinoa, vegetables, and beans in the microwave or on the stovetop.

3. Is this recipe very spicy?
As written, this recipe has a mild to medium level of heat from the hot paprika and the single red chilli. The heat is noticeable but generally not overwhelming. If you are sensitive to spice, you can easily make it milder by omitting the hot paprika and removing the seeds and white membrane from the chilli pepper before chopping it. If you love heat, feel free to add an extra chilli, a dash of your favourite hot sauce, or a sprinkle of cayenne pepper.

4. Can I add more protein to this bowl?
Yes, this bowl is easy to customize with additional protein. For a plant-based boost, consider adding a scoop of seasoned lentils, some baked or pan-fried tofu cubes (tossed in the same fajita spices), or some crumbled tempeh. For non-vegan options, this bowl pairs wonderfully with shredded cooked chicken, seasoned ground turkey, or grilled shrimp.

5. My quinoa turned out mushy. What did I do wrong?
Mushy quinoa is a common issue, but it’s easily fixed! The most likely culprits are an incorrect water-to-quinoa ratio or cooking it for too long. First, ensure you’re using the correct ratio, which is typically 1 part quinoa to 1.25 or 1.5 parts liquid. Second, after bringing it to a boil, make sure you reduce the heat to a very low simmer. If the heat is too high, the water will boil off too quickly before the quinoa can absorb it properly. Finally, don’t skip the resting step! Letting the quinoa sit off the heat, covered, for 5 minutes after the water is absorbed allows it to steam and fluff up perfectly.

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