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Mexican Taco(less) Buddha Bowl Salad

Course: Salad
Servings: 1


  • 1-2 cups lettuce
  • 3/4 cup brown rice, cooked
  • 1 cup frozen corn (heated)
  • 1/2 cup black beans (rinsed, drained & warmed)
  • 1-2 cups cherry tomatoes, halved
  • 1/2 large avacado
  • 1/4 cup onions, chopped
  • 3-4 small limes
  • 2 tbsp cilantro, chopped


  • Chop or shred lettuce and add to bowl. Squeeze juice of 1/2 small lime and sprinkle with tsp of cilantro. Toss together.
  • Halve cherry tomatoes. Mix with chopped onions and 1 tbsp of cilantro. Squeeze juice of 1/2 lime over and mix.
  • Add brown rice to side of bowl. Squeeze with juice of 1/4 lime and sprinkle with tsp of cilantro.
  • Heat corn in microwave (or on stove top) and add to side of bowl.
  • Rinse and drain black beans. Heat 1/2 cup in microwave (or stove top). Squeeze juice of 1/4 lime on top. Add some chopped onion and cilantro. Mix. Add to bowl.
  • Add tomato-onion-cilantro mixture to center of bowl.
  • Slice 1/2 avocado (you can cube also). Squeeze juice of 1/4 slice of lime on top. Add to bowl.
  • Squeeze juice of 1/2 - whole lime on top of bowl.
  • Top with a sprinkle of chopped cilantro.