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Black Bean Buddha Bowl with Avocado Crème

A Mexican feast in a bowl. This vegan, gluten-free and nut-free meal is ideal for meal-prepping for your lunchboxes throughout the week. A zingy blend of lime-infused beans, grilled corn and peppers with a cooling creamy avocado dip served with brown rice. This buddha bowl packs in 10 plant-based wholefoods for good gut health and a rainbow of colour.

Collab with nourishing.amy

  • Prep: 30mins

  • Easy

  • Serves 2

  • Vegan

  • Dairy Free

  • Gluten Free

Ingredients

100g brown rice
6 mini peppers
1 tbsp olive oil
2 corn cobs
2 sprigs mint, chopped
150g black beans
1 tbsp lime juice
A couple of handfuls of lettuce
2 spring onions, sliced
80g fresh mango, cubed
2 tbsp pumpkin seeds
1 tbsp chia seeds
Salt and black pepper

Avocado Crème :

1 avocado
2 tbsp yoghurt
1 tsp brown rice miso paste
1 tbsp lime juice
Black pepper

Method

  1. Cook the rice and fluff with a fork after 10mins.
  2. Rub the peppers and corn on the cob with olive oil and season with salt and black pepper. Grill for 10-15 minutes or until charring and turning crisp, flip over and grill on the other side. Remove from the grill when done
  3. Prep the avocado crème by placing all the ingredients in a small upright blender and process until smooth and creamy. Add a splash more lime juice if it is a bit too thick. Season to taste.
  4. Mix the black beans with the spring onion 1 tbsp lime juice, some salt and pepper.
  5. Cut the kernels from corn on the cob and place in a separate bowl. Stir together with the fresh mint and lime juice. Season to taste.
  6. To bowl up, place the lettuce in the bowl, followed by the rice, the lime black beans, the grilled corn kernels, the grilled pepper, the avocado crème, and the spring onion, pumpkin seeds, chia seeds and mango… & TUCK IN!

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