Southwest Buddha Bowl


Serves- 4
1 tablespoon EVOO
1 cup quinoa
1 small white onion diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon paprika
1/2 teaspoon salt
1 can black beans, drained and rinsed
1 cup frozen corn
2 tablespoons cilantro, chopped
Serves 6-8
1 bag brown lentils
1 medium chopped onion
3 cloves garlic, minced
1 teaspoon oil
2 tablespoons chili powder
4 teaspoon ground cumin
2 teaspoon oregano
6 cup water
4 veggie bouillon cubes
1 can chopped tomatoes
Southwest Quinoa
Lentil Taco Meat
Pico de gallo
Raw kale or spinach
Curt’s hot sauce


  1. *Southwest Quinoa
  2. Heat EVOO, quinoa, diced onion, garlic and spices on medium heat until fragrant (about 3-5 min). Add 2 cups of water and cook until all water has evaporated (about 20 min on stove or 1 min in pressure cooker at full pressure). Fold in black beans and corn when still warm!
  3. *Lentil Taco Meat
  4. Add all ingredients to pot and cook about 30 minutes. Can place all in crock pot on high and cook for 8-12 hours.
  5. *Bowl Preparation
  6. Fill half the bowl with Southwest Quinoa and half the bowl with lentil taco meat. Place a handful of freshly chopped kale or spinach on one side and 2 heaping spoonfuls of pico de gallo on the other side. Place your favorite hummus on top and dash with your favorite Curt’s hot sauce!
  7. Use the quinoa as a base for meals throughout the week! Top with dressing, warm up, eat cold, fold in some cherry tomatoes, top with your favorite salsa or vegetable!
  8. Use the lentil taco meat as base in tacos, top on sweet potatoes, or as a main dish served with avocado. Top with salsa, pico de gallo, non-dairy cream cheese and fresh cilantro!
  9. *Note
  10. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=][/url]