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  • Writer's pictureMargaret Hirsch

Taco Inspired Buddha Bowls

These Taco Inspired Buddha Bowls from my Hirsch's Vegan Cookbook are so flavourful and make the perfect light and healthy lunch or can be served as a main meal.

Mexican Rice • 2 Large or 3-4 medium tomatoes, cored and quartered

• 1 Onion, coarsely chopped • 2 Jalapeno peppers, stemmed, seeded & minced

• 1 Jalapeño pepper, stemmed and minced, include seeds

• 80ml Canola or vegetable oil

• 500ml Long grain white rice, rinsed

• 4 Cloves garlic, minced

• 500ml Vegetable broth

• 15ml Gluten-free tomato paste

• 7.5ml Salt

• 125ml Fresh coriander, chopped

Guacamole • 3 Ripe avocados

• 30ml Minced red onion

• 5ml Jalapeño minced

• 60ml Fresh coriander (dhania), finely chopped

• 60ml Salt (or more to taste)

• 1 Medium garlic clove, minced (optional)

• 2.5ml Ground cumin (optional)

• 30ml Lemon juice or lime juice.

Tomato Salsa • 3-4 Firm, ripe tomatoes, cut into 3⁄8-inch dice

• 30ml or 1 Large jalapeño seeded & minced • 125ml Red onion, finely chopped

• 1 Small clove garlic, minced

• 60ml Fresh coriander, chopped • 2.5ml Salt

• Pinch ground black pepper

• 15ml - 90ml Fresh lime juice

• 15ml Granulated sugar to taste

Mexican Rice • Preheat the oven to 180°C

• Place tomatoes and onion in a food processor and pulse until smooth.

Transfer liquid to a 1 Litre measuring cup and spoon off excess as needed to get to 500ml.

  • Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden and translucent, about 6-8 minutes.

  • Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.

  • Add in tomato-onion mixture, vegetable broth, tomato paste and salt. Bring to a boil.

  • Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.

  • Remove from oven, fold in coriander and final jalapeño to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.


  • Using one avocado, and scoop into a medium bowl. Using a fork, mash lightly with onion, jalapeño, coriander, salt, and cumin & garlic (if using) until just combined.

  • Sprinkle lemon or lime juice over the entire mixture and mash gently with a fork until well combined. Can leave chunky or mash more for a creamier guacamole.

  • Taste, add salt if necessary, and serve.

Tomato Salsa • Chop and mix all ingredients allow to drain before serving. Serves: 4


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