This is a quick, easy, and tasty lunch to pack for work for the week. Each recipe makes 2 Buddha bowls! Top each with 2 tablespoons of hot sauce of your choice.
Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.
Per Serving: 604 calories; protein 22.5g; carbohydrates 109.1g; fat 11g; cholesterol 20.2mg; sodium 843.7mg.