Prep Time: 10 Minutes
Cook time:
15 Minutes
Total Time:
 25 Minutes
Serves: 4

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


  1. Pre heat over 180’c.
  2. 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.
  3. 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.
  4. Rinse and drain black beans.
  5. In a large fry pan, melt 1 tsp. coconut oil and sauté onion.
  6. Add pumpkin, quinoa, black beans, corn and heat through.
  7. Make guacamole by mashing avocado in a bowl, fold through crushed garlic, pepper and lemon juice.
  8. Serve with fresh cucumber, corn chips, red cabbage and vegan sour cream.

7 Steps in eating out as a vegan!

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