Loma Linda Chorizo Buddha Bowl

Loma Linda Chorizo Buddha Bowl


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.

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 2
Loma Linda Chorizo Buddha Bowl


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

1 can Loma Linda Chorizo

1 cup cooked brown rice

1 tbsp Lime juice

Fresh cilantro, finely chopped

Corn Pineapple Salsa

1 cup frozen corn

1/2 cup pineapple chunks, roughly chopped

1 small red onion, finely chopped

1 tsp oil

1 small jalapeno, finely chopped

1 tsp lime juice

Salt to taste

Toppings (use any toppings you like)

Black beans

Cherry Tomatoes


Salad greens

Vegan Cheese (we used Go veggie’s)

Fresh Coriander, finely chopped


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