Buddha Bowl Style Tacos

okay so imagine this: the kitchen’s still a little warm from the late afternoon sun, and you’ve got a stack of fresh tortillas, still soft, folded in a tea towel on the counter. there’s color everywhere – glistening cherry tomatoes, buttery avocado cubes, bright green cilantro—and then the pork, fragrant and golden from cumin and paprika, resting quietly in its pan. it’s the kind of dinner that doesn’t shout but comforts, generously. these Buddha bowl-style tacos are humble, but full of life. honestly, the first time I made them, I didn’t plan to. I had leftovers from a power bowl lunch and just… rearranged it inside tacos. something just clicked.

Why You’ll Crave It

• It tastes indulgent but doesn’t leave you feeling heavy – you get all the grounding calm of a Buddha bowl, with the hand-held joy of tacos (hard to resist).
• The textures play together in that perfect contrasty way – crisp corn, creamy avocado, juicy pork, warm, pliable tortillas.
• You can prep everything in advance, which makes it so lovely for hosting or just… collapsing into dinner after work.
• Totally flexible. Don’t have pork? Use leftover chicken. Or tofu. Or skip the protein altogether and add more beans and sweet potato.

The first time I made these, it was a Wednesday and I was tired – and they still felt special.

What You’ll Need

• Pork tenderloin: about 400 grams – slice it thin, it cooks quickly and soaks up flavor beautifully
• Olive oil: 2 tablespoons, just enough to coat the pan and the pork
• Garlic: 2 cloves, minced finely so it melts into the meat while cooking
• Ground cumin: 1 teaspoon for warmth and that earthy hug
• Paprika: 1 teaspoon – smoky or sweet, up to you (I like a little of both)
• Black beans: 1 can (400g) – drained and rinsed clean
• Corn: 200 grams – fresh off the cob if you have it, or frozen is just fine
• Cherry tomatoes: 200 grams, halved – they burst in your mouth, such a nice surprise
• Avocado: 1, diced just before serving so it stays bright
• Fresh cilantro: a generous handful, chopped coarsely (or skip if you’re in the cilantro-tastes-like-soap camp, I get it)
• Lime: squeeze half over everything as a dressing, slice the rest for the table
• Salt and pepper: to your taste, of course
• Taco shells: small corn or flour tortillas – pick what you like, around 8 of them

Easy How-To

Get the pork going

Slice the pork tenderloin into thin strips (about finger-width). In a bowl, toss it with the olive oil, garlic, cumin, paprika, salt and pepper—then let it sit while you prep the rest. Even 10 minutes helps it absorb flavors.

Sauté it until golden

Heat a skillet over medium-high. Add the pork (in batches if needed) and cook it for about 5–7 minutes, stirring now and then, until it’s no longer pink and the edges catch just slightly. A bit of caramelizing is good. Don’t rush it. Let it speak.

Warm those tortillas

While the pork cooks, heat your tortillas. I just flip them in a dry pan for 15 seconds a side – they get nice and pliable. Or wrap a stack in foil and warm in the oven (180°C) for 5-10 minutes.

Assemble the goodness

Time to build. Lay some pork inside each tortilla, then scatter on the black beans and corn. Tuck in cherry tomatoes, a few cubes of avocado, and a touch of cilantro. Squeeze on lime, sprinkle salt, maybe an extra tiny drizzle of olive oil if your heart says yes.

Eat while warm, with your hands

Serve everything at the table and let everyone build their own if you like. It makes the meal feel communal and cozy. A bowl of lime wedges on the side never hurts.

Good to Know

• If your pan gets a little brown at the bottom while cooking the pork, splash in a tablespoon of water or stock to loosen it up – little flavor bomb right there.
• Tiny hands love building their own tacos. It’s a fun dinner format for kids, too – and they somehow end up eating more vegetables?
• The leftover black beans and corn make a great little salad the next day, just mix with lime and a spoonful of yogurt or tahini.

Serving Ideas

• Pair these Buddha bowl-style tacos with a light arugula salad dressed in lemon juice and olive oil – or a chilled glass of dry rosé if the evening calls for it.

Top Tricks

• If you want the avocado to stay vibrant and not brown while waiting, toss it gently in a few drops of lime juice right after slicing.

Frequently Asked Questions

Can I make these Buddha bowl-style tacos vegetarian?

Absolutely – roasted sweet potato, crispy tofu, or even just extra beans and grilled corn all work beautifully. The flavors hold up without the meat.

How do I store leftovers?

Keep each element separate, covered, in the fridge. The pork lasts 2–3 days easily. Just heat gently and assemble fresh tacos whenever you like.

What kind of tortillas are best?

Either corn or flour work – corn gives a more traditional base with a bit more flavor, but flour folds more easily and holds heavier toppings well. I switch based on mood.

Is this spicy?

Mildly – the spices give flavor more than heat. But you can easily turn it up with a slice of jalapeño or dash of hot sauce.

Can I grill the pork instead?

Yes! Grill it on skewers or directly over a grill pan – just slice the pork thick enough so it doesn’t dry out too quickly.