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Taco Buddha Bowls

  • 0 people already cooked this dish.
  • Total: 73min
    Preparation: 73min
  • Portions: 4
  • Difficulty: Intermediate


  • 2 ½ cups Water
  • 2 MAGGI Vegetable Cubes
  • 1 cup Brown rice
  • 20 medium Shrimp, peeled & deveined
  • 1 pk MAGGI Season Up Fish (10g)
  • 2 tbsp Olive oil/ butter
  • 2 tbsp Onion, diced
  • 1 tbsp Garlic, minced
  • 2 tsp Paprika
  • 1 tbsp Parsley, minced
  • 1 tin Black beans
  • 1 cup Corn
  • 1 cup Tomatoes, diced
  • 4 slices Avocado
  • 4 tbsp Sour cream
  • 4 tbsp Mexican cheddar cheese, grated
  • 1 Lime, 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.

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