Enchilada Veggies Buddha Bowl

Savory, a little sweet, hearty, and filling, this enchilada veggies buddha bowl is a complete meal that is sure to satisfy.

This enchilada veggies buddha bowl includes all of my favorite flavors: perfectly spiced enchilada veggies, black beans, savory grains, lime, cilantro, avocado, and some secret spices that pull everything together. But first, a story on how these veggies came to be.

Cooking One Meal For Many

Every once in a while, I’ll make enchiladas for the family. I use whole wheat tortillas, fill them with beans, veggie crumbles, and the most flavorful and delicious veggies. However, I don’t eat the tortillas but wanted to make one meal that everyone can eat. With that in mind, I typically make loads of the veggies so that I can pair them with a grain, beans, avocado and make my own meal out of it while my family has theirs. I cook once, and everyone is happy and satisfied.

Enchilada Veggies

The first recipe I made of enchiladas inspired me to play around with the spices. I loved the addition of cinnamon with cumin and chili powder, and I ran with it. The flavors are so deliciously balanced, with sweet and savory, and it makes any vegetable pop with flavor.

How I really Cut The Veggies

Now, the photo above is not actually how I usually make my enchilada veggies. Truth be told, left to my own devices, I cut up an enormous amount of odds and ends veggies in roughly the same sized cut (I use onions, broccoli, peppers, carrots, even cabbage) season and sauté them and fill the tortillas or add it to my bowl. While delicious, this method would have delivered incredibly un-photogenic veggies (trust me, I tried!). So for the purpose of this photo, I made the veggies slender and a little more like fajita veggies. But if you’re strapped for time, and don’t really care how they look, I highly recommend the chopped version. They go great with any bean, grain, soup, stew, etc.

Enchilada Sauce

I included a recipe in here for enchilada sauce, however I usually don’t use it since the veggies are so flavorful (and on busy days, it’s just that ONE extra step that I don’t have time to make). But if you’re looking for something to spruce up the grain, feel free!

Enchilada Veggies Buddha Bowl

Feel free to use any veggies you have on hand. I use:

Veggies (this makes a lot, you’ll have extras):

• 1 diced yellow pepper
• 1 diced red pepper
• a yellow onion, diced
• 2 garlic cloves, diced
• 2 peeled broccoli stems (or one head broccoli), diced
• 1 large carrot, diced
• handful of sliced red cabbage, optional

Flavorings:

• 1/2 tsp (or a sprinkle) cumin powder
• 1/2 tsp (or a sprinkle) cinnamon powder
• 1 tsp chili powder
• 1 tsp salt (or to taste)
• a handful of cilantro, minced
• squeeze or two of lime

Grain (optional):

• 4 oz rice, quinoa, millet, or a combo

Protein:

• 6 oz black beans, seasoned with chili powder and sea salt (or your favorite protein)

Fat:

• 2 oz diced or sliced avocado

Enchilada sauce (optional)

• 1 tablespoon tomato paste
• 1-3 tablespoons water (to reach your desired consistency)
• 2 pinches each of cumin, cinnamon, chili powder
• salt, to taste

1. First, heat a cast iron skillet (or a skillet of your choice) with a spray of oil. Add in all the veggies, a splash of water, and cook these down until they are bite-tender (I cook them for about 7-10 minutes).
2. Add in the flavorings (except cilantro and lime) and taste for seasoning. Set the veggies aside.
3. Make the enchilada sauce, if using.
4. In a bowl, combine the grain (if using), beans, your desired amount of veggies, avocado, and cilantro on top. Serve with the enchilada sauce, if using.

To those measuring, this meal makes: 1 portion of grain, 1 portion of protein, 1 portion of fat, your desired amount of vegetables.

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Enchilada Veggies Buddha Bowl

Andreea Fegan, www.FeedingTheRealYou.com

SAVORY, A LITTLE SWEET, HEARTY, AND FILLING, THIS ENCHILADA VEGGIES BUDDHA BOWL IS A COMPLETE MEAL THAT IS SURE TO SATISFY.

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Ingredients

  

Veggies (this makes a lot)

• 1 diced yellow pepper
• 1 diced red pepper
• 1 yellow onion, diced
• 2 garlic cloves, diced
• 2 peeled broccoli stems, diced (or a head of broccoli, diced)
• 1 large carrot, diced
• handful of red cabbage, sliced, optional

Flavorings

• 1/2 tsp (or a sprinkle) cumin powder
• 1/2 tsp (or a spinkle) cinnamon powder
• 1 tsp chili powder
• 1 tsp salt (or to taste)
• a handful of cilantro, minced
• squeeze or two of lime

Grain (optional)

• 4 oz rice, quinoa, millet, or a combo

Protein

• 6 oz black beans, seasoned with chili powder and sea salt (or your fave protein)

Fat

• 2 oz diced or sliced avocado

Enchilada Sauce (optional ~ I usually omit this since the veggies are super flavorful, but try it for fun)

• 1 Tbsp 1 tablespoon tomato paste
• 1-3 Tbsp water (to reach desired consistency)
• 2 pinches each of cumin, cinnamon, chili powder

Instructions

 

• First, heat a cast iron skillet (or a skillet of your choice) with a spray of oil. Add in all the veggies, a splash of water, and cook these down until they are bite-tender (I cook them for about 7-10 minutes).
• Add in the flavorings (except cilantro and lime) and taste for seasoning. Set the veggies aside.
• Make the enchilada sauce, if using.
• In a bowl, combine the grain (if using), beans, your desired amount of veggies, avocado, and cilantro on top. Serve with the enchilada sauce, optional.

Notes

To those measuring, this meal makes: 1 portion of grain, 1 portion of protein, 1 portion of fat, your desired amount of vegetables.