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enchilada veggies buddha bowl

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.