September 27, 2017
This Vegan buddha bowl has it all! Cilantro brown rice meets Loma Linda’s chorizo along with assorted toppings to make the most comforting meal you would be making again and again.
1Mix the ingredients for Cilantro lime rice. Keep aside
2Remove the chorizo from the can and heat it.
3For corn pineapple salsa, heat a skillet and add oil to it. Next, add in the red onions and jalapeno. Sauté till the onions are translucent. Next, add in the corn and salt. Sauté till the corn is roasted. Add the lime juice and pineapple chunks. Mix well and keep aside.
4To assemble the buddha bowl, Place the cilantro brown rice in the bowl and add a generous serving of spicy chorizo. Load up with toppings of your choice and sprinkle coriander on top. Serve immediately.
Cilantro Brown Rice
Corn Pineapple Salsa
Toppings (use any toppings you like)