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
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!