These Gluten Free and Vegan Savory Mango Buddha bowls are loaded with Chipotle Quinoa, Avocado, and Steamed Kale to create a healthy and nutritious meal!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 people 1x
1 Ripe Mango (should be soft and fragrant!)
1 Lime, juice of
2 cup Cooked Black Beans (rinse if using canned)
1/2 bunch Kale, cut into bite-sized pieces
2/3 cup Chopped Cilantro, loosely filled
For the Chipotle Quinoa:
2/3 cup Quinoa, dry
2 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Chipotle Powder
1/2 tsp Salt
1 1/3 cup Water
In a medium pot, combine all ingredients for the Chipotle Quinoa and bring to a boil. Cover, reduce the heat, and let simmer for 15 minutes, or according to package instructions.
In the meantime, chop the Mango, Cilantro, Kale, and Avocado. Rinse the black beans if you are using canned.
Gently steam the Kale for 2-3 minutes using a steamer, or simply sauté in a pan over medium heat with a splash of water, until all water has dissolved and the kale is bright green and tender.
Once the Quinoa has finished cooking, turn off the heat and let sit for 5 minutes, then fluff with a fork.
Divide the Kale, Quinoa, Beans, Avocado, Mango, and Cilantro equally between two bowls, then top each bowl with the juice of 1/2 of a Lime. Serve immediately, or store any leftovers in the fridge for up to 1 week.