Vegan Buddha Bowl – Mexican stylus !
Buddha bowl recipes, also known as Buddha bowls, are becoming more and more famous and are increasingly used to prepare meals and dinners rich, balanced, varied and healthy. This five-layer Mexican-style vegan bowl Buddha I bring to RecipesFree is a delicious combination of ingredients that are widely used in Mexican gastronomy, for example: beans, avocado and pico de gallo, carnita (textured soybean), etc.
Steps to follow to make this recipe:
Poach 1 onion and 2 cloves of garlic in a pot with a little oil.
Add the soaked black beans and a teaspoon of cumin and one teaspoon of salt, cover them with water and cook until they are soft, the water evaporates and a thick sauce is left on the bottom.
Tip: If you don’t have enough time, use the boiled beans.
Meanwhile cook the sweet potato wrapped in foil in the oven until soft for 30 minutes. Peel it and cut it into slices.
Tip: Another quicker option is to cook the sweet potato in water until soft.
Soak textured soybeans in warm vegetable broth for at least 10 minutes. Heat a skillet with oil and sauté textured soybeans with Mexican spices and paprika for about 5 minutes.
Prepare the pico de gallo for the Mexican Buddha bowl by dicing the tomato, onion, avocado and chop the cilantro. We reserved some avocado slices for decoration. Mix the chopped vegetables with the corn and seasoned with lemon juice.
Assemble the Mexican Buddha bowl by placing the first layer of roasted sweet potato slices in the bottom. Place the second layer of soya carnita on top and the third layer of black beans.
Place the fourth layer of grated vegan cheese on top and heat it a little in the hot oven so that it melts a little. For this recipe I used homemade vegan cheese, you can find the recipe in my Free Recipes profile and my Vegspiration blog.
Finally, place the fifth layer of rooster beak. Decorate with a few slices of jalapeños and avocado slices and serve the vegan Mexican-style Buddha Bowl.