Ingredients
The following ingredients have 4 Servings
- 2 cups Mahatama® Jasmine Rice
- 3 tsp Badia® Adobo Seasoning
- 1 pound Chiquita™ Maduros
- 2 Portabella Mushroom Caps (slice into ½” thick slices)
- 15 oz Black beans (drained and rinsed)
- ½ Red Onion (peeled and thinly sliced)
- 2 Limes (fresh)
- 1 avocado (pitted and sliced)
- 2 Jalapenos (Seeded)
- 2 cups Cilantro (fresh)
- 1 tsp smoked paprika
- 2 tbsp white vinegar
- 1 cup coconut yogurt
- 3 cloves Garlic (peeled)
- 3 cups water
- Olive oil
- Salt and Pepper
- Extra cilantro for garnish (if desired)
Instruction
- Preheat oven to 350 degrees.
- In a medium pot, bring 1 ½ cups of water to a boil. Add jasmine rice. Turn heat down to a simmer, cover, and cook for 15 minutes.
- When rice is cooked, fluff with a fork. Squeeze in the juice of half a lime. Chop 2 tbsp of the fresh cilantro, and stir into the rice. Set aside.
- While the rice is cooking, continue to prepare the other ingredients.
- Spread the Maduros in a single layer on a baking sheet and bake for 20 minutes. Set aside when finished cooking.
- Line a separate baking sheet with a piece of parchment paper. Spread the portabella mushrooms out in a single layer. Toss with 2 tsp olive oil and 2 tsp Adobo seasoning, until well coated. Bake for 12 minutes. Set aside when finished cooking.
- In a small frying pan, heat 2 tsp olive oil. Add the black beans. Stir in 1 tsp Adobo seasoning and 1 tsp smoked paprika.
- In a small bowl, combine the red onions and white vinegar. Add salt and pepper to taste. Set aside.
- To make the sauce: In a food processor, combine the remaining cilantro, jalapenos, coconut yogurt, and garlic. Puree into a smooth sauce. Add salt and pepper to taste.
- Now it’s time to assemble the buddha bowls! In each serving bowl, spread a layer of the cilantro-lime rice. Top with the maduros, mushrooms, black beans, red onions, and avocado slices.
- Drizzle with the cilantro-jalapeno sauce. Garnish with additional cilantro, if desired. Dig in!
