Spicy Black Bean Buddah Bowl

Recipe:

spicy black bean buddah bowl

PLANT-BASED | GLUTEN FREE

Total time: 20 mins
Serves: 2

Black beans are a nutritional powerhouse and this Buddha bowl proves it. We spice the beans with cumin, chilli powder, garlic, and onion for ultimate flavour, creating a base that's both hearty and satisfying.

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INGREDIENTS

• A handful of chopped romaine lettuce 

• 1 pack mixed rice 

• ½ cup black beans, sautéed with cumin, chili powder, garlic, and onion 

• 1 small red onion, sliced

• Julienned cucumber 

• Shredded beetroot  

• Avocado cubes

• 2 radishes, thinly sliced 

• 1–2 tablespoons pumpkin seeds  

• Small handful of parsley  

• 5-6 cherry tomatoes  

• Fresh tomato salsa  

• A drizzle of extra virgin olive oil 

• A squeeze of fresh lime juice 

• A small sprinkle of sea salt

METHOD

Cook the Black Beans: 

• In a skillet, heat a little olive oil over medium heat. 

• Add the chopped onion and sauté for 3-4 minutes, until softened. 

• Add garlic, cumin, and chili powder to the skillet and sauté for another 1-2 minutes. 

• Stir in the black beans and cook for 5-6 minutes until heated through. Adjust seasoning with salt and pepper to taste. 

Assemble the Buddha Bowl: 

• In a large bowl, place a bed of baby spinach and chopped romaine lettuce. 

• Add rice  

• Arrange the sautéed black beans, shredded beetroot, julienned cucumber, avocado slices, radishes, and cherry tomatoes on top of the greens. 

• Sprinkle the bowl with raw pumpkin seeds and coriander leaves. 

• Drizzle with extra virgin olive oil, a squeeze of fresh lime juice, and finish with a small sprinkle of sea salt.