Mexican Buddha Bowl w/ Tahini Lime Dressing

Hannah Sunderani
Nov 2, 2016
3 min read

Mexican Buddha Bowl..... can a bowl sound any more drool worthy!? If there is something I miss most about Toronto it's the Mexican gastronomy! In Toronto, you can go just about anywhere and still be 1-2 subway stops by a killer Mexican resto. The guac, the nachos, the refried beans! Don't even get me started on the margaritas....

I miss Mexican like it were my family member! Imagining fresh tasting tacos gives me such a pang of homesickness that I wish I could text each one to say just how much I miss them. On occasion, I have nightmares that I'm sitting amongst a group of friends in Playa Cabana with a big green bowl of chunky guac, but for some reason I can't seem to scoop any onto my chip!

But truth is, the longer I live in Lille the more real this nightmare becomes.

In Lille, Mexican food is non-existent. I have confided this tid-bit of information to just about anybody willing to listen (much to their chagrin). I've gone on and on about how vibrant and rich the Mexican food is in Toronto; the trendy culture it's created and the endless supply of homemade nacho chips and guac! After about 30 minutes they look at me stupefied, wondering when on earth I'm going to stop reminiscing about this estranged food obsession. And so I realized, for everyone benefit, that I better start making Mexican inspired dishes at home. Although this too hasn't been the easiest: tracking down nachos and black beans in France is like hunting for white rhino's. But I've managed to find two shops across both ends of town, from Wazemmes to Vieux Lille, that stocks the "what-used-to-be-basic" ingredients needed.

Suffice to say this Mexican Buddha Bowl has been a quick fix to my deep suffrage. This Mexican Buddha bowl is a straightforward dish, which hits the spot and doesn't require hours trying to master the art of the corn tortilla and refried bean. (I'll leave that to the experts for now). It's a brilliant Buddha bowl with mighty Mexican flare! And it's SO YUM!

This Mexican Buddha Bowl is loaded with my favourites! Served on a bed of arugula and topped with black beans, red rice, green onion, avocado, tomato, sweet potato and cilantro, then drizzled with tahini lime dressing. It's a sure fire way to get your Mexican fix. And of course, being served in a bowl makes it all the more comforting. As if to say, "There there, Hannah. I know you're missing Toronto's Mexican gastronomy, but I'm here with you now. Why don't you eat me up and go for a niiice looong siesta?"

Okay Buddha Bowl....if you say so. ;)

Mexican Buddha Bowl with Tahini Lime Dressing

Serves: 4-5| Prep Time: Approx. 30 mins| Cook Time: 20-30 mins

Ingredients:

2 sweet potatoes
1 tbsp grape seed oil (plus more if needed)
salt and pepper
1/2 cup red rice
1 cup filtered water
1 small punnet grape tomatoes (250g)
2-3 green onions
1 avocado
1 box arugula (approx. 5 oz)
1 cup cooked black beans*
cilantro (optional)

For the Tahini Lime Dressing:

2 limes
1/4 cup tahini
1/3 cup filtered water
1 garlic clove
pinch salt

*To cook raw black beans - soak overnight in filtered water. Drain and rinse. Then add beans to a pot of boiling water. Reduce to a simmer and cook beans for approx. 40 minutes, or as directed on box.

Directions:

Preheat oven to 400F. Chop sweet potato into bite sized cubes and toss in grape seed oil to coat. Sprinkle with salt and pepper and toss again. Transfer to a baking tray and place in the oven to roast for 20-30 minutes, or until brown and crisped around the edges.
While you are waiting for your sweet potatoes to roast, cook your red rice. Add 1/2 cup red rice to 1 cup filtered water. Bring to a boil, then reduce heat and let simmer for 20-30 minutes, or as directed on box.
Chop your grape tomatoes in half, and thinly slice your green onion and avocado. Place to the side.
Next make your dressing: Add limes, tahini, filtered water, garlic and salt to a blender. Blend for approx. 1 minute, or until smooth.
In separate bowls add 1-2 handfuls of arugula. Top with roasted sweet potato, red rice, grape tomatoes, black beans, green onion, and avocado. Add freshly chopped cilantro to taste. Drizzle with tahini lime dressing.

Approvals: