From Zen to Bien – Buddha Bowl Mexican Style

Prep Time

15 minutes plus overnight soaking time for cashews and roasting time for cauliflower (meal prep!)

Cooking Time



4 Generous servings



  • 1/2 cup RAW cashews*, (measure before soaking) soaked overnight, drained
  • 2 Tblsp olive oil
  • 2 Tblsp water
  • 2 Tblsp Apple Cider Vinegar*
  • Juice of 1 lime
  • 1 large bunch cilantro*, stems and leaves
  • 2 (up to 4, depending on your taste) cloves garlic
  • ½ tsp salt (up to 1 tsp, depending on your taste)
  • ¼ tsp chipotle (up to ½ tsp, depending on your taste)


  • 2 cups chopped power greens* (or kale, or any leafy green of your choice*)
  • 2 cups cooked quinoa* (or use brown rice, barley, any whole grain you like)
  • 1 ½ cup cooked black beans
  • 4 green onions, chopped, white and green parts
  • 1 ½ cup frozen corn* (defrosted)
  • 1 head small cauliflower, florets only, roasted
  • 12 cherry tomatoes*, halved
  • 1 red pepper*, diced
  • 1 medium avocado, diced
  • 12 black olives, halved (I like Kalamata here)
  • ¼ cup raw pumpkin seeds*


  1. Combine the first 5 ingredients of the dressing into the blender and blend until smooth and creamy.
  2. Add the rest of the dressing ingredients. Blend until smooth and set aside.
  3. Layer the salad ingredients into 4 bowls, evenly, up to the avocado.
  4. Drizzle each with 2 tablespoons dressing (you will have leftover)
  5. Add avocado, olives and pumpkin seeds on top.


  • Nut free version – use soaked sunflower seeds in place of cashews.
  • You can use any chili spice you like or cayenne. The chipotle gives a bit of a smoky flavor


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