Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 plans only. Offer ends 29/11/23. See terms.
Join now
Get up to 60% off*!
Join now
Photo of Buddha bowl by WW

Buddha bowl

2
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
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

2 400g can, (2x400g cans)

Red cabbage

2 cup(s), (170g), (¼ small cabbage) thinly sliced

Carrot(s)

2 medium, coarsely grated

Red capsicum

1 medium, thinly sliced

Snow pea sprouts

1 cup(s), (50g)

99% fat-free, plain or natural yoghurt, unsweetened

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.

You might like

You might like