When it comes to building a buddha bowl, I make sure to pack in lots of different flavours. The options are pretty much infinite really… & mango salsa is one I love love love!
Building a bowl
It’s simple really. First things first-figure out what you want to have as your base. Are you feeling rice? Quinoa? Soba noodles? Rice Noodles? You get the the idea 😉 Once I know what I’m craving as a base, I build from there. We’re working on emptying the contents of our cupboard, and we have lots of quinoa…so that’s what I went with this time. I also had some leftover pickled onions from the jackfruit tacos we made yesterday.
The next thing that popped in my mind was how good that would be with a fresh mango salsa! I ran to the store (well…drove) and picked up some mango, fresh veggies, and tofu. Tofu works so well in buddha bowls! If you don’t have tofu, black beans would work really well in a bowl like this one. I totally would have added some to it but I didn’t have any on hand, and there was no way I was heading back outside in the ice storm of 2018!
Simple Mango Salsa
It doesn’t get much easier than this. All you need is a ripe (but not mushy) mango, red pepper (orange and green would do too), cilantro, the juice of one line, corn, and…maple syrup. Usually I would add jalapeno as well but Christopher isn’t a big fan of spice! You could also add in some red onion if you’re feeling it. That’s it! I’ll share the exact measurements down low y’all.
Fresh Mango Salsa Recipe
- 1 red pepper
- 1 can of corn
- a handful of fresh cilantro
- 1 ripe mango
- juice of one lime
- 1 tsp maple syrup
- pinch of salt
- Get yourself a medium size mason jar.
- Chop all your produce and pop them in the jar.
- Add in the juice of the lime, maple syrup, & salt.
- Give it a good shake and let sit for 30 minutes.
*If you’re in a rush, you can serve it right away but the flavour does develop more if you give it some time to do its thing!
Looking for more ideas for what to make this week? Check out our easy baked falafel recipe!