Mexican Street Corn Buddha Bowls with Basil-Lime Vinaigrette Recipe | Yummly

Mexican Street Corn Buddha Bowls with Basil-Lime Vinaigrette

THE ROASTED ROOT
18Ingredients
45Minutes
810Calories

Ingredients

US|METRIC
  • 1 1/2 cups white rice (uncooked)
  • 5 ounces mixed greens (choice, I used a kale chard and spinach blend)
  • 1 1/2 cups cabbage (thinly sliced)
  • 2 corn (husks, grilled)
  • 1 cup cherry tomatoes (halved)
  • 1/3 cup red onion (finely chopped)
  • 1/3 cup queso fresco (crumbled)
  • 1/4 cup pistachios (chopped)
  • 4 hard boiled eggs (peeled and sliced)
  • 1 avocado (sliced)
  • 1/2 cup olive oil (or grapeseed oil)
  • 1/4 cup lime juice
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons pure maple syrup (agave, or honey)
  • 1 jalapeno pepper (seeded chopped)
  • 1 clove garlic (minced)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup fresh basil leaves (packed, or cilantro)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    810Calories
    Sodium18% DV430mg
    Fat72% DV47g
    Protein33% DV17g
    Carbs27% DV82g
    Fiber32% DV8g
    Calories810Calories from Fat420
    % DAILY VALUE
    Total Fat47g72%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol220mg73%
    Sodium430mg18%
    Potassium890mg25%
    Protein17g33%
    Calories from Fat420
    % DAILY VALUE
    Total Carbohydrate82g27%
    Dietary Fiber8g32%
    Sugars10g20%
    Vitamin A70%
    Vitamin C70%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop