Servings: 3 Servings
Mexican Street Corn Buddha Bowls
Mexican Street Corn Buddha Bowls with Basil-Lime Vinaigrette are incredibly fresh, vibrant, and flavorful! A lovely meal for summertime.
Ingredients
Mexican Street Corn Buddha Bowls:
- 1 cup uncooked white or brown rice
- 5 ounces mixed greens of choice I used a kale, chard and spinach blend
- 1 ½ cups red cabbage thinly sliced
- 2 husks corn grilled
- 1 cup cherry tomatoes halved
- 1/3 cup red onion finely chopped
- 1/3 cup queso fresco crumbled
- ¼ cup pistachios chopped
- 4 hard boiled eggs peeled and sliced
- 1 avocado sliced
Basil-Lime Vinaigrette:
- 1/2 cup olive oil or grapeseed oil
- 1/4 cup lime juice
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons pure maple syrup or honey
- 1 jalapeno pepper seeded chopped
- 1 clove garlic minced
- 1/2 teaspoon salt or to taste
- 1/4 cup packed fresh basil leaves or cilantro
Instructions
Prepare the Basil-Lime Vinaigrette:
- Add all of the ingredients for the dressing to a small blender or food processor, and blend until desired consistency is reached. Transfer to a jar and refrigerate until ready to use.
Prepare the Buddha Bowls:
- Cook the rice according to package instructions.
- While the rice is cooking, prepare the corn. Soak the husks in water for 10 minutes. Preheat the grill to medium-high. Place corn husks on grill and cover. Cook 15 minutes, flipping half-way through, or until husks are blackened and corn on the inside is steamed. Remove the husks from the grill and allow them to cool. Once cool, carefully remove and discard the husks and carefully remove the kernels using a sharp knife.
- Divide the cooked rice between 4 bowls, along with the remaining ingredients. Drizzle desired amount of basil-lime vinaigrette over the bowls and serve.
Nutrition
Serving: 1Serving, Calories: 603kcal, Carbohydrates: 52g, Protein: 19g, Fat: 47g, Fiber: 6g, Sugar: 4g