vegan buddha bowl recipe
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4.75 from 4 votes

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! 
Course Main Course
Cuisine gluten free, vegan, vegetarian
Keyword buddha bowl without meat, how to make a buddha bowl, vegan buddha bowl, vegetarian buddha bowl
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 778kcal
Author Delicious Everyday


  • 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 Jalapenos 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


  • 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!


Calories: 778kcal | Carbohydrates: 155g | Protein: 22g | Fat: 10g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 1626mg | Fiber: 20g | Sugar: 23g | Vitamin A: 2295IU | Vitamin C: 55.3mg | Calcium: 227mg | Iron: 5.9mg