Mexican Street Corn Buddha Bowl
This super delicious Mexican street corn Buddha bowl is one for the books! It is a flavorful and super nutritious, well-balanced dinner that is quick and easy to make.
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Ingredients
- ½ cups uncooked couscous
- 5 ounces mixed greens of choice
- 2 cups corn grilled
- 1 cup cherry tomatoes halved
- ⅓ cup Mexican-style cheese
- 1 avocado sliced
- Avocado cilantro dressing
- Black bean salad
- Mango salsa
Instructions
- Cook the couscous according to package directions. Couscous cooks very quickly! Some brands don't even require cooking and can be made with hot water
- Prepare the corn – cut the corn off the cob. Melt the butter in a skillet over medium-high heat. Add the corn and cook for 3-5 minutes or until the corn starts to char. Transfer to a bowl and let it cool
- Prepare the Buddha bowl - divide the mixed greens over bowls (here's my favorite). Top with corn, tomatoes, fresh salsa, black bean salad, cheese, avocado, and lime wedges. Drizzle with avocado cilantro dressing