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Taco Buddha Bowls

  • 0 people already cooked this dish.
  • Total: 60min
    Preparation: 60min
  • Portions: 4
  • Difficulty: Easy


  • 2 1/2 Cups Water
  • 2 Cubes Maggi Vegetable Flavoured Seasoning Cubes 4G (Box Of 25)
  • 1 Cup Brown Rice
  • 20 Units Shrimp, Medium sized shrimp, peeled & deveined
  • 1 Pack Maggi Season-Up! Powdered Seasoning Fish 10G Sachet
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Onion Diced
  • 1 Tablespoon Garlic Minced
  • 2 Teaspoons Spices, Paprika
  • 1 Tablespoon Parsley Minced
  • 1 Can Beans, Black Turtle, Mature Seeds, Canned
  • 1 Cup Whole Kernel Corn
  • 1 Cup Tomatoes Diced
  • 4 Slices Avocados, Raw, All Commercial Varieties
  • 4 Tablespoons Sour Cream, Reduced Fat
  • 4 Tablespoons Cheese, Mexican Blend Grated
  • 1 Unit Lime Cut into 4 wedges


  1. In a small pot, bring water to boil. Crumble and add the two Vegetable Cubes and the brown rice to the pot. Lower heat and cover the pot. Let simmer for 45 minutes without opening the pot.

  2. While the rice is cooking, season shrimp with Season Up Fish.

  3. In a pan, heat olive oil, onion and garlic and cook for 2-3 minutes until onion is translucent.

  4. Add shrimp to the hot pan and cook through, add paprika and parsley to finish. Stir to incorporate.

  5. In a separate pan, heat black beans until hot and set aside.

  6. Construct bowls by placing: ½ cup of rice, ¼ cup black beans, ¼ cup corn, ¼ cup tomatoes and 1 slice of avocado.

  7. Dollop with sour cream and sprinkle with cheese.

  8. Serve hot, with a lime wedge.

Mark as cooked

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