Black bean, spicy avocado and shredded vegetable Buddha bowl

Total Time
0:15
Prep
0:15
Cook
0:00
Serves
4
Difficulty
Easy
One look at this bowl and you know it has to be good for you! Our Buddha bowl is filled with fresh colourful vegetables and cumin spiced black beans.
Ingredients
  • avocado
    1 medium, mashed
  • green shallot(s)
    3 individual, thinly sliced
  • lime juice
    1 tbs
  • fresh red chilli
    1 whole, finely chopped
  • olive oil
    2 tsp
  • ground cumin
    1 tsp
  • canned black beans, rinsed, drained
    800 g, (2x400g cans)
  • Cabbage, red, raw
    2 cup(s), (¼ small cabbage) thinly sliced
  • carrot(s)
    2 medium, coarsely grated
  • red capsicum
    1 medium, thinly sliced
  • Snowpea sprouts
    1 cup(s)
  • 99% fat-free plain yoghurt
    ⅓ cup(s), (80g)
  • fresh coriander
    ¼ cup(s), leaves
Instructions
  1. Combine avocado, shallots, juice and chilli in a medium bowl. Combine oil, cumin and black beans in another bowl. Season both with salt and pepper.
  2. Divide black bean mixture, cabbage, carrot, capsicum and snow pea sprouts between serving bowls. Top with a dollop of avocado mixture, yoghurt and coriander leaves to serve.
Notes
SERVING SUGGESTION: Lime wedges, plus crusty wholegrain bread. TIPS: You can use canned red kidney beans instead of black beans. Store any leftovers in an airtight container in the fridge for up to 1 day.

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