Beetroot Salsa Mexican Buddha Bowl |
Nutritionists are always telling us to "eat the rainbow". So give this vibrant buddha bowl a try to get a jump start on your weekly intake of fruits and veggies. Opting for gluten free rice keeps things that bit lighter too...
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Total Time: 25 Minutes
Serves 2


  • 8 cherry tomatoes
  • 5 jalapeño pepper slices from the jar
  • ½ small red onion
  • Large handful coriander, plus extra or micro coriander to garnish
  • Juice of half a lime
  • 1 tbsp of olive oil
  • 1 sweetcorn cob, halved
  • 1 avocado, sliced
  • 125g of gluten-free pre-cooked Mexican style rice
  • 100g of Love Beets Beetroot Salsa
  • ½ a 400g can cooked black beans, drained
  • 3 tbsp of sour cream


  1. Dice the tomatoes, jalapeños and red onion and place in a bowl. Roughly chop the coriander and add to the bowl with the lime juice, toss to combine, season to taste and set aside.
  2. Add the oil to a large saucepan and set over a medium-high heat. Add the sweetcorn and cook for 5-8 minutes, carefully turning until charred. Season and set aside.
  3. Slice the avocado and prepare the rice according to pack instructions.
  4. Divide the cherry tomato mixture, rice, Love Beets Beetroot Salsa, avocado, beans, sour cream and corn between two bowls, creating a little section for each. Garnish with remaining coriander or micro coriander and serve.

Recipe courtesy of Love Beets. To add a touch of effortless chic to your mealtimes, snap up the Love Beets range from the chilled, fresh produce aisle of Tesco stores nationwide now at just £1.25 each.

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