Mexican Buddha Bowl

This is a hearty and healthy one-bowl meal with layers of southwestern flavor. Grilling the tomatillos brings a natural smokiness. Choose your own level of heat—from habanero fire to mini-bell pepper mild.

Serves: 1Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 1

Ingredients

  • 4 medium tomatillos, halved
  • ½ tsp. freshly ground black pepper
  • 1 tsp. salt, divided
  • 2 Tbsp. cilantro leaves
  • 1 medium scallion, white part only, chopped
  • ½ tsp. cumin
  • ¼ tsp. chili powder
  • 1 Tbsp. olive oil
  • 2 tsp. lime juice
  • 1 small hot pepper or sweet mini-bell pepper, sliced and divided
  • ¾ cup cooked wild rice blend
  • ½ cup cooked black beans
  • ¼ cup baby spinach
  • ½ cup halved cherry tomatoes

Directions

  • Pre-heat a grill to medium-high heat. Grill tomatillos, seasoning with pepper and half of salt. Grill until cooked through with distinct char lines, 5–7 minutes.
  • Process cilantro, scallion, cumin, chili powder, olive oil, lime juice, ½ hot pepper, and remaining salt in a food processor until roughly chopped and blended.
  • Place wild rice and black beans in the bottom of a bowl, and top with spinach, cherry tomatoes, tomatillos, and the rest of hot pepper. Drizzle cilantro sauce over the bowl and serve.

Recipe Information

Serves: 1

Ingredients

  • 4 medium tomatillos, halved
  • ½ tsp. freshly ground black pepper
  • 1 tsp. salt, divided
  • 2 Tbsp. cilantro leaves
  • 1 medium scallion, white part only, chopped
  • ½ tsp. cumin
  • ¼ tsp. chili powder
  • 1 Tbsp. olive oil
  • 2 tsp. lime juice
  • 1 small hot pepper or sweet mini-bell pepper, sliced and divided
  • ¾ cup cooked wild rice blend
  • ½ cup cooked black beans
  • ¼ cup baby spinach
  • ½ cup halved cherry tomatoes

Directions

  • Pre-heat a grill to medium-high heat. Grill tomatillos, seasoning with pepper and half of salt. Grill until cooked through with distinct char lines, 5–7 minutes.
  • Process cilantro, scallion, cumin, chili powder, olive oil, lime juice, ½ hot pepper, and remaining salt in a food processor until roughly chopped and blended.
  • Place wild rice and black beans in the bottom of a bowl, and top with spinach, cherry tomatoes, tomatillos, and the rest of hot pepper. Drizzle cilantro sauce over the bowl and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat16g
Saturated Fat2.5g
Cholesterol0mg
Sodium2370mg
Total Carbohydrate65g
Dietary Fiber14g
Sugars11g
Protein16g