Buddah bowls are so well received, I feel like they have been the biggest trend in food from 2017, pair that with one of my favourite cuisines- Mexican and you have my ideal dish.
We often make this quinoa, bean mix in a large batch and have it multiple ways throughout the week. Its great as a base for a buddha bowl, on nachos, tacos, baked potatoes or served in lettuce cups.
The spices in this are quite subtle, but if you like a bit of a kick, feel free to add more chilli powder in the bean mix or put some fresh sliced chilli on top.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.
- ½ pumpkin
- 3/4 cup of quinoa
- 1 can of black beans (rinsed and drained)
- 1 can of corn kernels
- 2 tsp. coconut oil
- 1 brown onion diced
- Juice of ½ a lemon
- ½ tsp. paprika
- ½ tsp. oregano
- ½ tsp. garlic powder
- Pinch of chilli powder
- Salt and pepper
- 1 avocado
- ½ tsp. crushed garlic
- Juice of ½ lemon
- Salt and pepper
- ¼ red cabbage (shredded)
- 1 packet corn chips
- 1 cucumber (diced)
- Vegan sour cream
- Pre heat over 180’c.
- Roast pumpkin on a lined baking tray- season with paprika, oregano, and garlic powder, chili powder and 1 tsp. coconut oil. Roast for 25mins or until tender.
- Either on the stove or in the microwave, cook quinoa until tender. I prefer to cook mine with the absorption method-place quiona in saucepan or rice cooker, cover with boiling water and cook for about 7-10 minutes until tender.
- Rinse and drain black beans.
- In a large fry pan, melt 1 tsp. coconut oil and sauté onion.
- Add pumpkin, quinoa, black beans, corn and heat through.
- Make guacamole by mashing avocado in a bowl, fold through crushed garlic, pepper and lemon juice.
- Serve with fresh cucumber, corn chips, red cabbage and vegan sour cream.