Mexican Black Bean Buddha Bowl Recipe
Zesty and fresh, perfect for lunch or as a starter, can easily be scaled up for families or guests. Gluten free, wheat free, vegan.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Wooden spoon
- Citrus press
- Serving bowl
- Serving platter
Ingredients
- 1 spring onion (thinly sliced)
- 1 garlic clove (thinly sliced)
- 1 tsp cumin seeds
- Pinch dried chilli flakes
- 400 g tin black beans (drained & rinsed)
- 200 ml vegetable stock
- 140 g brown rice
- Small handful fresh coriander (finely chopped)
- 1 lime
- ½ red pepper (thinly sliced)
- 2 vine tomatoes (diced)
- ½ tin sweetcorn (drained and rinsed)
- ½ avocado (chopped)
- Salt
- freshly ground pepper
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