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.
1 can Loma Linda Chorizo
1 cup cooked brown rice
1 tbsp Lime juice
Fresh cilantro, finely chopped
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
Vegan Cheese (we used Go veggie’s)
Fresh Coriander, finely chopped
Mix the ingredients for Cilantro lime rice. Keep aside
Remove the chorizo from the can and heat it.
For 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.
To 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.