This is filling and tasty. The mango added to the dish really makes it in my opinion.
Tex Mex Buddha Bowl (Serves 2)
Polenta
- 1½ cups polenta (corn grits) Link for using Instant Pot to cook polenta.
- 5 cups filtered water
- 1 teaspoon ground cumin
- 2 teaspoons no-salt seasoning
- 1 teaspoon Mrs. Dash Extra Spicy
- ¼ teaspoon black pepper
Optional:
- 2 cups frozen corn
- ¼ cup nutritional yeast
- 15 ounce can black beans, drained
- 2 cups raw spinach
- 1 cup mango, cubed or frozen
- 1 avocado diced
Cook the polenta with the seasoning
Heat the beans on the stove
Make the Pico de Gallo from recipe below
When polenta is cooked, fold in corn and nutritional yeast
Assemble the bowl:
In a bowl, add polenta, warmed beans, half of the spinach, top with half of the mango, Pico de Gallo and avocado. Serve.
Pico de Gallo
1½ cups cherry tomatoes, cut in quarters
2 jalapeño peppers, diced
1 red, orange or yellow pepper, diced
½ cup cilantro leaves
½ small red onion, diced
½ cup salsa
2 limes, juiced
½ teaspoon ground cumin
½ teaspoon No Salt Seasoning
½ teaspoon Mrs. Dash, Extra Spicy
1/8 teaspoon Chipolte Powder
Add all ingredients to a bowl and mix well.