Southwest Buddha Bowl with Agave Lime Seitan
This hearty Buddha bowl is a nod to the cuisine of America's Southwest.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Entree
Cuisine: Southwestern
Yield: 1 bowl
Calories: 1200kcal
Author: The Nut-Free Vegan
- 1 cup cooked quinoa
- 1 cup grape tomatoes
- 1 avocado sliced
- Cilantro for garnish if desired
- Spicy Corn
- ½ tsp. cumin
- tsp. cayenne ground red pepper
- 1 cup corn
- ½ tsp. oil separated
- Black Beans
- 15 oz. black beans cooked
- 1 Tbsp. cilantro chopped
- c. water
- ½ tsp. cumin
- 1 Tbsp. lime juice
- ½ tsp. oil
- Chipotle Ranch Dressing
- 1 cup unsweetened coconut milk
- 1 tsp. garlic powder
- 1 Tbsp. lemon juice
- 2 tsp. apple cider vinegar
- 1 tsp. onion powder
- ½ tsp. sea salt
- ¼ tsp. ground black pepper
- 1 tsp. chipotle/adobo sauce from canned chipotle peppers
- Seitan
- 2 Tbsp. lime juice
- 2 Tbsp. oil
- 1 Tbsp. agave
- Salt and pepper to taste
- 1 batch "Tastes Like Chicken" Seitan
Preheat oven to 400°F.
Mix Spicy Corn ingredients in mixing bowl.
Place parchment paper over baking sheet and add Spicy Corn; cook 10 minutes.
Mix Black Beans ingredients, then heat on stove over low-medium heat 10 minutes or until beans are soft and most water’s evaporated.
Mix Chipotle Ranch ingredients in mixing bowl and set aside.
Mix lime juice, oil, agave, salt and pepper in mixing bowl and marinade Seitan for 10 minutes, then cook in sautée pan over low-medium heat until cooked through, about 10 minutes.
Place all ingredients together in bowl. Top with dressing and cilantro.
Serving: 1g | Calories: 1200kcal