Black bean, spicy avocado and shredded vegetable Buddha bowl

Join today
5,000+ recipes
Like this recipe? Join WW Your Way+ to access healthy recipes, WW app, downloads, eating out guides and more!
Choose a Plan
Total Time:

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.

  • 1 medium avocado, mashed
  • 3 individual Green shallots, thinly sliced
  • 1 tbs lime juice
  • 1 whole fresh red chilli, finely chopped
  • 2 tsp olive oil
  • 1 tsp ground cumin
  • 480 g Black beans, canned, drained, (2x400g cans)
  • 2 cup(s) Cabbage, red, raw, (¼ small cabbage) thinly sliced
  • 2 medium carrot(s), coarsely grated
  • 1 medium Red capsicum, thinly sliced
  • 1 cup(s) Snowpea sprouts
  • 1/3 cup(s) 99% fat-free plain yoghurt, (80g)
  • 1/4 cup(s) fresh coriander, leaves

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.

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.

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.

Hurry, offer ends soon!

Free Month + Free WW Cookbook*


*Free WW Cookbook ends 22/10/18. Digital + Studio™ 6mth plan and Digital 6 & 12mth plans only. Stock may vary. Read full terms and conditions.