Mexican Buddha Bowl

Step 1

If not already done, cook the rice and make the chipotle mayo sauce.

Step 2

Pre-heat the oven to 450°. Line a baking sheet with parchment paper. Cut the peppers in half and remove their seeds. Lay the peppers (cut side down) on the baking sheet on cook in the oven for 20 minutes. The peppers will darken and look burnt when done, this is what you are looking for! Then, use thongs to transfer the peppers to a sealed bag or air-tight container and let the peppers steam for a few minutes while preparing the other ingredients.

Step 3

After the pepper steamed for a few minutes, take them out of the container or bag and remove their skin using your hand simply by peeling on it. It does not need to be perfect, just remove as much skin as you can (the skin should peel right off easily). Dice the pepper into bite sized pieces.

Step 4

Using the microwave or a pan on the stove, warm up the black bean and corn together.

Step 5

Between 2 bowls, distribute the rice, black bean-corn mixture, diced red pepper, diced avocado, red onion and fresh cilantro. Generously drizzle the cashew chipotle sauce over the bowls and serve with the lime wedges.