Try our delicious Mexican Buddha Bowl recipe today!
Welcome to Tasty Tuesdays! We're looking forward to sharing our members' favorite recipe with you. This week we're trying the Mexican Buddha Bowl in the photo above that member Felicia R. loved! Are you ready to eat delicious and nutritious food? Sign up now for 33% off 3 months!
Our delicious Mexican Buddha Bowl recipe serves two - or refrigerate half to save time tomorrow.
Ingredients 1½ cup butternut squash, cut into 1-inch pieces ½ red bell pepper, cut into 1-inch pieces ½ red onion, cut into thin wedges 2 tsps extra virgin olive oil 1 tbsp taco seasoning 2 large eggs ⅔ cups instant brown rice, cooked ½ cup canned black beans, rinsed 5 cherry tomatoes, diced 1 cup baby spinach ½ cup cilantro, chopped ½ lime, juice only
Instructions Preheat oven 400°F. Place the squash, peppers, and onion in a small roasting pan and toss with the olive oil and taco seasoning, mix to coat. Roast for 20 minutes or until vegetables are golden and tender.
Meanwhile, cook the eggs in a small saucepan of water for 6 minutes for soft boiled or 8 minutes for hard-boiled. Refresh in cold water, peel, and cut eggs in half.
Divide the rice into two serving bowls. Add half of the squash, peppers, onions, black beans, tomato, and spinach to the bowls. Top with two egg halves and cilantro leaves. Squeeze over the lime juice to serve.
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