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+ servings
Platillo Mexicano Vegetariano para la Cuaresma

Mexican Buddha Bowl

Chef Adriana Martin
A Mexican Buddha Bowl made with MorningStar Farms® Grillers® Crumbles™, fresh mushrooms, serrano peppers, field greens, avocados, and tomatoes. Served with sprouted lentils quinoa, a poached egg and garnished with roasted tomatillo salsa verde for a rustic note.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Easy Recipes, Main Course
Cuisine Vegetarian Cuisine
Servings 6 servings


  • 1 tablespoon olive oil
  • 2 garlic cloves chopped
  • 1 cup purple onion chopped
  • 1 serrano pepper chopped
  • 2 cups portabella mushrooms sliced
  • 1 package MorningStar Farms® Grillers® Crumbles™, 16.2 oz value pack
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon Mexican oregano
  • 1 teaspoon de sazón latino with salt and pepper
  • 1/3 cup water
  • 4 cups cooked quinoa with sprouted lentils
  • 1 avocado sliced
  • 10 cherry tomatoes cut in halves
  • 1 cup salsa verde
  • 3 cups field greens


  • Prep all the ingredients and cook using a large pot. Add the olive oil and sauté the garlic with the onions and the serranos.
  • Then add the sliced mushrooms and the MorningStar Farms® Grillers® Crumbles™, 16.2 oz. Use the complete bag. Combine well.
  • Season with cumin, paprika, Mexican oregano, and sazón latino. Add the water and let it simmer for few minutes covered.
  • Build the Mexican Buddha Bowl adding a portion of the cooked Grillers® Crumbles™, sprouted lentils quinoa, field greens, tomatoes and avocado slices.
  • Finish the bowl with roasted tomatillo salsa verde for a rustic note.


The serranos can be replaced with sweet green peppers.
The quinoa can be replaced with couscous or brown rice.
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